Dutch startup Mosa Meat secured US$8.8 million funding to mass-produce slaughter-free meat by 2021. The startup produced the world’s first hamburger in 2013 made by growing cow cells in a laboratory instead of slaughtering an animal.
Food Tank
2018 NYC Food Tank Summit: Fireside Chat with Roy Steiner and Rhea Suh
“It can take 10 years to get maize to give you a 15-percent increase in productivity,” says Steiner, who previously worked in plant breeding. “And in one year you can get a 15-percent reduction in loss,” by implementing food loss mitigation strategies.
Controlling Food: An Excerpt from Nourished Planet
The control over food often signifies power over others. While women make up the majority of the agricultural labor force worldwide, they retain little control over their lives. With more resources, female farmers have the potential to regain this control while bringing millions out of hunger.
2018 NYC Food Tank Summit: Fireside Chat with Dan Barber
Rather than focus on features like storage and uniformity, by breeding for flavor and nutrition—as well as for specific farming regions—we can grow better food and build a better food system, says Barber.
Optimizing Information Provision for Smallholder Farmers
Dr. Christian Andres discusses how information delivery can be optimized for smallholder farmers.
Got Leftovers? Transform Them with OITNB’s Alysia Reiner and Save The Food
“Orange Is The New Black” actress Alysia Reiner teams up with Save The Food for a refrigerator raid on her friend Melissa Rivers. Reiner and Rivers show viewers how to turn leftovers into brand new meals that are fit to serve to friends, preventing them from becoming part of the one-third of food that is wasted in America.
Pile On The New Reads: 19 Books to Celebrate Fall
Food Tank’s fall book list features reads from top authors and experts on food policy, nutrition science, healthy eating, food justice, and farming.
Treasure8’s Inventions Aim to Change the Idea of Food Waste
Based on Treasure Island in San Francisco, Treasure8 begins with leftover or ugly fruits and vegetables from farmers’ fields and unwanted produce from food processing facilities. “We can take these very large waste streams and we can upcycle them into safe, tasty, healthy products and ingredients that can work at large scale distribution.” Childs says.
Uncommon Collaborations Key to Solving Global Problems
On Food Talk, Howard-Yana Shapiro describes how uncommon collaborations between organizations and communities is the right way to go about solving problems in the food system.
New Report Analyzes Success of Agricultural Policies for Development
Over 45 years, the International Food Policy Research Institute (IFPRI) and the International Institute for Sustainable Development (IISD) tracked indicators in 117 countries to understand which policies benefitted agriculture and development. Now, their groundbreaking report has found that successful agricultural transformation in a country depends on the quantity and quality of land available, existing demographic pressures, and implementation of a mix of appropriate policies.
Oxfam America: “Hunger Is About Power”
Food Tank had the opportunity to talk with Abby Maxman, President of Oxfam America about the right to food and lasting solutions to some of the world’s most pressing challenges, such as climate change and gender inequality.
Smoking Fish Reduces Waste—and Improves Incomes
A Nigerian research center spent over a decade perfecting fish smoking technology for fish producers, improving their livelihoods and protecting their catch from post-harvest loss.
10 Craft Breweries Using Millets and Sorghum
Food Tank is highlighting 10 breweries around the world switching out barley and wheat for traditional grains that support celiacs and small farmers.
Who Will Feed the Future?
These farmers, photographed by world-renowned photographers, upend the dominant story that industrial agriculture—dependent on synthetic nitrogen fertilizer, pesticides, and drug cocktails in animal operations—is key to feeding a growing world population.
“Food Is a Political Act Once You Open Your Eyes,” Says Aubrey
“Once the awareness grows over what happens in the system producing food, we can’t help but start asking questions,” says Aubrey. “Food is a political act once you open your eyes to all of the systems that influence food workers and food production.”
Opinion | Foraging in the Wake of #MeToo
While #MeToo unveils a history of sexual assault and misconduct in restaurants, female foragers feel varying effects in their workplaces: outside, in the woods.
To End Food Waste, “We Have to Do Something About the Food System”
On Food Talk, Marion Nestle uncovers the common roots of food waste, nutrition myths, and overconsumption: “The root cause is overproduction in our food system.”
On World Food Day, Take a Holistic Approach to Food Production
On World Food Day, the path to a sustainable food system includes a holistic framework to tackle decisions on public health, soil regeneration, and the environment.
21 Chefs Bringing Foraged Ingredients to the Table
Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.
Rethinking the Meat We Eat: An Excerpt from Nourish Planet
Meat is one of the largest social aggregators in society. From health to the environment to culture and religion, the role that meat should play in daily life is highly debated.
