On Food Talk Live, Dani speaks with nutritionist Maureen Muketha, the founder of Tule Vyema. In the city of Kiserian, Kenya, Tule Vyema teaches young women how to cultivate indigenous crops that can help them eat more nutritiously and be more food secure.
Food waste research organization ReFED is granting US$1 million during the month of May to save 10 million pounds of food—enough for 8.3 million meals. Their goal is to grant US$10 million total throughout the COVID-19 pandemic to create longer-lasting change.
The award-winning New Roots Fresh Stop Market (FSM) initiative uses pop-up markets and cooperative economics to bring fresh, healthy food to food insecure neighborhoods around Louisville.
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Brooklyn Borough President Eric Adams and FAO Liaison Office for North America Vimlendra Sharan talk about food policy during the pandemic.
Jeff Gordinier talks restaurant recovery, Leah Lizarondo talks Food Rescue Hero and the effect of food recovery in food insecure communities during COVID-19
COVID-19 threatens the health of supply chains and could cause four shocks to global food system. Governments must act to mitigate the potential negative impacts of the virus and protect the most vulnerable.
These 19 Muslim organizations we’re highlighting work all year everywhere in both rural and urban areas to ensure everybody has food to eat.
ICRISAT’s Smart Food initiative released a study that reveals a combination of millets and legumes that creates a complete, nutrient packed protein. This new combination has the potential to help countries with malnutrition.
Maximo Torero and Dr. Alan Greene, talk global supply chains, student lunch, and health concerns during COVID-19.