The Food and Health Lab discusses their research which challenges institutions, consumers, and food producers to mindfully reduce food waste to improve nutrition for plants and people.
Listed in The New York Times as one of the top things to do in New York City, the new dance workout fitness experience called Garjana will feature speakers, dance performances, and all-original music.
Universities Fighting World Hunger and The Campus Kitchens Project, with support from The Rockefeller Foundation, have joined forces to empower students to take action against the 22 million pounds of food waste thrown away on college campuses annually.
Alison Grantham, Director of Food Systems Research and Development at Blue Apron, discusses ways to improve our food system, from soil quality to the final product.
Gigi Lee Chang, an expert on socially conscious and sustainable business practices and entrepreneurship, talks about opportunities to create a more sustainable society.
The Natural Resource Defense Council have released the second edition of their food waste report, Wasted, highlighting the latest studies, success stories, and key recommendations across the food system in reducing food waste.
At EXPO Chicago 2017, Itamar Gilboa’s Food Chain Project installation will highlight global food consumption issues with more than 6,000 plaster cast food items on display.
Residents of New York City will waste 11 million pounds of food over Labor Day Weekend, while 1.4 million New Yorkers remain food insecure. Fortunately, there is enormous potential to recover that food, according to Food Tank and ReFED.
Carina Millstone—sustainability professional, activist, author, and the Executive Director of Feedback—will be speaking at Food Tank’s NYC Summit on September 13, 2017.
Pete Pearson leads zero-waste programming at the World Wildlife Fund, trying to understand how to create a food system that is efficient and balanced with nature.