Hungry for more than just good food? Check out these 10 restaurant innovators committed to reducing their impact on the environment by serving their food with a side of sustainability.
Check out these latest and upcoming releases from farmers, biologists, and food leaders to inform and inspire a food revolution in 2017.
Carrier Transicold & Refrigeration Systems is improving efficiencies along the cold chain to combat food waste and climate change while providing safe, nutritious and diversified food.
The SmartSOIL (Sustainable farm management aimed at reducing threats to SOILs under climate change) project brought together researchers and professionals from various universities and institutes in Europe to develop options to increase soil organic carbon.
Celine Salcedo-La Viña, an Associate with the Land and Resource Rights (LRR) project at the World Resources Institute (WRI), authored a recent publication titled “Making Women’s Voices Count in Community Decision-Making On Land Investments.”
The European Parliament’s Independent Research Service released an encouraging report about the health benefits of eating organically.
Baldor Specialty Foods achieved its goal of zero food waste by 2017 through the SparCs program, which utilized functional approach to food waste by prioritizing human consumption.
Shaneica Lester and Anne-Teresa Birthwright have won the BCFN YES Competition with a proposal for action-oriented research on irrigation strategies for Jamaican farmers. Here’s how the became interested in the work and where they’re going next.
As 2017 rolls in, food movements, people, and organizations are rallying to remove inequitable and damaging practices. Food Tank presents 117 initiatives which are at the forefront of sustainable development.