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.
Soda taxes in these seven cities and countries are working, leading to decreased soda sales and sugar consumption since going into effect.
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.
School nutrition staff in the U.S. are distributing meals to students and adults in need during the pandemic, but many lack the protective equipment they need to stay safe.
Rachel Krupa discusses how food and agriculture markets are responding to COVID-19.
As the U.S. defends agribusiness, global food policy’s turn toward agroecology is far from a rejection of progress. Rather, it offers a path toward transformative 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.
Kristen Suokko talks about how Local Food Hub is keeping small, farms in Virginia connected to local consumers during COVID-19
Each weekday during the COVID-19 pandemic, farmers, chefs, and other experts have joined Danielle Nierenberg on Food Talk Live to discuss the most pressing issues in the food system. These 10 conversations outline a hopeful and inspiring way forward for global food and agriculture.
Sean Pessarra, of Heifer Ranch, and Ben Lilliston, of the Institute of Agriculture and Trade Policy, talk with Dani about the impact of coronavirus on sustainable farming and the policy implications of the current government relief bills. You can listen…
The COVID-19 pandemic is highlighting inequalities in food production and distribution, resulting in both alarming rates of hunger and massive food loss and waste.
Here are 23 organizations eliminating food waste during the COVID-19 pandemic.
For activist and grower Nate Kleinman, collaborative farming can help slow climate change and support community food sovereignty. Later, professor Albie Miles describes how COVID-19 is exposing the vulnerabilities in the food system in Hawai’i.
Grocery store workers are risking their lives providing essential services to Americans.
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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.
Ronnie Feldman is mobilizing support for regenerative agriculture and a Green New Deal.
By working with agrifood businesses, farmer organizations, and communities, local governments can take action to build a resilient food system in the midst of COVID-19.
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 18 Muslim organizations we’re highlighting work all year everywhere in both rural and urban areas to ensure everybody has food to eat.
