Interview with GRAIN, a nonprofit research and advocacy group, about a downside to the meat and dairy industries—more greenhouse gas emissions than all transportation combined—and what you can do about it.
Marissa Lippert, Co-Owner and CEO of Nourish Kitchen + Table, and Katie Crown, Head of Events at ELLE Magazine, held a benefit dinner to celebrate the cuisines and culture of the seven countries targeted by President Trump’s travel ban.
New Hope and the Climate Collaborative are co-hosting the inaugural Climate Day on March 8, 2017, at the Natural Products Expo West.
Bowery’s technology-based farming breaks from traditional agricultural practices by growing plants indoors in vertical rows without any pesticides.
New online resource hub FurtherWithFood.org brings people and organizations together to strengthen the movement to reduce food loss and waste across the United States.
Mara Fleishman of the Chef Ann Foundation tells Food Tank why she quit the corporate food industry to focus on revolutionizing school lunches.
The iconic New York area code inspired 212 café & bar from Bellona Hospitality group in Mumbai is taking a different direction with its new venture which caters nutritious and wholesome food using indigenous produce with a hope to improve our relationship with food.
Mississippi Delta Agricultural Theft Task Force unites farmers, law enforcement, and scrap metal dealers to identify farm thefts and prevent the sale of stolen property.
The Kitchen Community’s school learning gardens are rooted in hands-on teaching, sustainable school food, and applicable life skills. These oases are outdoor classrooms for communities with limited resources and a lack of green spaces.
A new report on Mozambique and Zambia shows even smaller, less egregious land acquisitions are undermining food security in some of the world’s hungriest countries.