The Twitter chat is part of the Food Sustainability Media Award, which recognizes excellence in reporting and communicating issues related to the paradoxes of hunger and obesity, food and fuel, and starvation and waste.
Advocates say there are many reasons turning citrus into saisons and sourdough into session IPAs could make a major contribution to both reducing and raising awareness of food waste.
UNLEASH, a global innovation lab, brought 1,000 individuals from all over the world to Denmark. In 10 days, 199 solutions were created to address the UN’s Sustainable Development Goals.
These 15 organizations are defending small-scale and indigenous fishers, improving commercial fishing and aquaculture practices, and educating chefs and consumers to build a better, more sustainable seafood system.
“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope,” wrote Berry.
United States avocado consumption has doubled in the last decade straining local environments in exporting regions such as Michoacán, Mexico, where a loss of forest cover and underground water reserves has increased their risk of fires.
FAO estimates that if we managed to eat all the food we currently waste, we could feed every hungry person in the world—four times over
Chocothon is a sustainable innovation initiative that aims to empower and connect cocoa farmers, creating new opportunities for them and other value chain stakeholders in cocoa production.
It’s become normal to talk about people as consumers in relation to food. But a new report from UK-based organizations the New Citizenship Project and the Food Ethics Council argues this language and its associated ideas create a fundamental barrier to the change we need.
Apeel Sciences have developed Edipeel, an invisible peel made from plant material which dramatically slows the rate of produce spoil and providing benefits to growers, distributors, and consumers.