From empowering smallholder farmers in the developing world, to building food as medicine into the medical system, to re-imagining a more accessible and sustainable grocery store, these women are changing the way we eat around the world. Here are their stories.
In tandem with its annual competition, Thought For Food is launching its Digital Labs, a digital accelerator designed for young food and agriculture entrepreneurs. Participants will have access to mentorship, resources, and a global network.
Creating a sustainable food system that contains fish is possible, but requires us to look beyond the fillet. Chef Josh Niland from the Australian restaurant Saint Peter talks about how it can be done.
A new generation of women-led startups including Trace Genomics is providing novel solutions to agriculture’s problems with tech innovation.
Stonyfield Organic’s new OpenTEAM platform aims to provide farmers worldwide with a free data ecosystem to manage adaptive soil health on farms and reach carbon sequestration targets.
A new restaurant in Silver Spring, Maryland is offering customers a plant-based experience that connects eaters to the food system in a burger joint.
From solar-powered cold storage to garden waste powered food dehydrators, we highlight eight examples of how innovators are ending food loss in the developing world.
Soil carbon sequestration is becoming a topic for farmers and politicians alike—but which conversations will distinguish sustainability from trend?
This program brought an average increase of 29 percent per year in the Arapaima fish population in the region, and an average increase of 25 percent per yearin the income of communities.