Patrick Holden on trends to watch for in the food and agriculture sectors.
During the livestream, Lappe discusses her new book, It’s Not Too Late! and using living democracy to improve politics, the economy, and the food system
On “Food Talk”, Dani talks with chefs Amy Sins and Erik Bruner-Yang. They discuss their unique business models and inspiration, as well as their efforts to provide food and community relief efforts during coronavirus.
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.
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.
Kristen Suokko talks about how Local Food Hub is keeping small, farms in Virginia connected to local consumers during COVID-19
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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.