The Interfaith Center on Corporate Responsibility offers recommendations on how corporate responsibility can promote access to safe and sustainable food.
Goldman Prize winner, Rossano Ercolini fought to keep a waste incinerator from being built in his village and advocated for sustainable waste management.
The Barilla Center for Food & Nutrition is releasing a set of proposals and solutions for protecting the environment through changing the food system.
U.S. universities are adopting policies that reduce campus food waste and divert surplus waste to composting or food banks.
Supermarkets are wasting huge amounts of food by refusing to sell aesthetically imperfect produce. How can we resolve this?
Isha Datar offers a novel–and possibly environmentally friendly–solution to meat production by growing muscle cells in vitro.
How much water is in your food? More than you might think. Food Hero Tony Allan shows how food and water policy are connected.
UNITE HERE food workers reveal vision for sustainable food at O’Hare Airport in a new report, which recommends cooking fresh, healthy meals using local produce and reducing food waste.
Every year one-third of all food – or 1.3 million tons- is lost or wasted, according to the U.N. Food and Agriculture Organization. In the U.S. alone, food waste totals nearly 40 million tons of food annually. Three years ago, three college…