EIT Food is connecting consumers, start-ups, industry partners, innovators, small-to-medium enterprises, and universities across Europe for a future-proof food sector.
One-third of carbon emissions are absorbed by the earth’s biosphere. After forests, agricultural lands and wetlands have the most potential to do this. A panel of experts convened at COP24 last week to discuss ways in which this potential can be realized.
For CORAF, training youth is not just a matter of preparing for the rising age of researchers or increasing unemployment, but a matter of enhancing the food system as a whole.
At the 2018 San Diego Food Tank Summit, Michelle Lerach, Josh Henretig, Ryland Engelhart, and more talk about the possibilities of science, agriculture, and technology for the future of sustainability.
Renske Lynde explains the mission of her accelerator Food System 6. Food entrepreneurs receive mentorship and access to a broad network to shape a new food system, focused on recycling value back to the communities and the environment.
“Land and soils constitute the foundation for sustainable agricultural development, essential ecosystem functions, and food security,” according to the U.N. Food and Agriculture Organization (FAO). “They are key to sustaining life on Earth.”
The Barilla Center for Food & Nutrition’s International Forum will be on livestream November 27-28 to broadcast progress toward sustainable development and agriculture.
On Food Talk, Thomas McQuillan, Vice President of Strategy, Culture, and Sustainability at Baldor Specialty Foods, talks about how to change the course of food waste.
Americans are turning away from conventionally raised turkeys, instead featuring sustainably raised turkeys or plant-based alternatives at the center of their Thanksgiving feasts.
Innovations that help consumers store and use food at home can be effective at improving food security and tackling food waste. Today, scalable innovation in consumer packaging is making home storage easier and more efficient than ever.