On Food Talk, Paul Willis, founder of Niman Ranch Pork Company, and Elle Gadient, intern at Niman Ranch, talk about their love for humanely treated, free-range pigs and the farmers that raise them.
Native Alaskans from the Sitka Tribe depend on weekly barge deliveries by sea for their food. Subsistence foods like salmon and herring roe are an integral part of their cultural tradition. Unfortunately, 60 percent of the Tribe are not able to consume as much traditional food as they want. Marine resources need to be managed more conservatively.
When it comes to fighting climate change, we often overlook a significant source of heat-trapping gas emissions: food.
At The Bread Lab, breeders, PhD students, community members, bakers, chefs, millers, maltsters, and distillers come together to develop good grains and better bread.
18 organizations find innovative ways to replace plastic wrappers with edible packaging.
On Food Talk, Fabrice DeClerck plots out the changes needed in the food system to improve the planet’s wellbeing. The first step: improve dietary health.
The challenges associated with food security in South Asia are exacerbated by long-term changes in average temperatures, precipitation, and climate variability. Adaptation to climate change is necessary to ensure food security and protect livelihoods of poor farmers.
Struggling with obesity and food insecurity, Scotland may have a great opportunity to become a good food nation. The Scottish Food Coalition has been campaigning for a Good Food Nation Bill to ensure everyone has access to healthy food.
CORAF’s Project to Support the Regional Plan for the Control of Fruit Flies in West Africa developed a comprehensive integrated pest management package, empowering mango growers to grow fruit desired by the rest of the world.
At L.A. Kitchen, Robert Egger moves past the typical food pantry idea to help sustainably prepare for the incoming wave of poorer people: older generations.
Alice Waters is advocating for a ‘‘free, sustainable school lunch for all students.’ Despite advances in school food, there remains a stigma around school lunch. Waters believes this can change through better food education and stronger procurement policies.
Michel Nischan wants people to reconnect to and through healthy, organic, and sustainable food. His organization Wholesome Wave is inviting more people to the table.
The Community Coalition for Real Meals wants to reorient the food business model away from “Big Food” and toward “Real Food”—food that supports producers, equity, and the environment.
Natural resources are under increasingly more stress in South Asia due to agricultural intensification, urbanization, population growth, increasing climate change risks, and difficulties related to land degradation. Techniques like zero tillage, double cropping, and tools developed by CIMMYT can help mitigate these challenges.
Land grabbing occurs when private investors, often encouraged by governments, purchase and take over control of farmland. This escalates food price volatility, food insecurity, and poverty, which is most burdensome on rural and developing areas.
Dr. Jes Weiglet, shares his thoughts on the role of the TEEBAgriFood framework in the creation of a common language in the agriculture system. He shows the hidden health care and environmental costs of cheap food, and how a collaborative effort can help realize the true cost of cheap food.
Niman Ranch farmer Steve Howe is continuing generations of pig raising, treating pigs humanely and with love.
Karen Washington wants people to imagine a new face for American farmers: the workers on farms who produce the world’s food yet often face discrimination and food insecurity.
Food Tank’s new podcast “Food Talk with Dani Nierenberg” joins the world of food podcasts, including these 22 podcasts sparking global awareness of a better food system.
Food Tank’s first podcast features Dickie Brennan, a world-famous restaurateur, and his unique story combining traditional and modern techniques for elevating Creole food in New Orleans.
