Climate action plans required by the Paris Agreement are a strategic opportunity to center food systems in government policies.
Journey Foods is launching a new collaboration with universities to support student researchers in food tech.
From La Paz to Mezitli, these cities are home to projects that are nourishing eaters and making food systems more sustainable.
Spanish Chef, Ángel León investigates the culinary prospects of a seagrass grain, which he believes can help fight climate change.
Karla McNeil-Rueda’s sustainable company, Cru, works to empower women farmers while honoring the origins of chocolate.
According to the citizen group Demanda Colectiva, the decision is a win for peasants, Indigenous communities, and consumers.
Food Tank’s President will join the Scholar-in-Residence program as part of Steinhardt’s Nutrition and Food Studies department.