Innovation for Sustainability

Op-Ed: Upcycled Food Is on the Rise

It’s likely that consumers will soon realize that upcycled foods are more than just a passing trend.

Pilot Program Builds a Better Seaweed Supply Chain

Gabriella D’Cruz is a young marine conservationist whose project, The Good Ocean, won the BBC Global Youth Champion Award in 2021.

Wasting Food is Wasting Water: Unveiling Food’s Water Footprint

GRACE Communications Foundation helps individuals and policy makers reduce the water footprint of food by providing education on how to make choices that waste less water through the Water Footprint of Food Quiz and Guide.

How Entrepreneurs Can Drive Food Systems Change

Goldman explains that he sees two distinct approaches companies can take as they work to move away from an unsustainable food system.

New App Combats Deforestation and Boosts Profits in Brazilian Amazon

A new app and project in Brazil uses silvopastoralism to restore biodiversity, combat deforestation, and improve profitability in the Amazon.

These 19 Companies Are Ditching Plastic Packaging

The U.N. has declared plastic waste a planetary crisis. These companies are switching to more sustainable options for their food and beverage products.

Food Tank’s Spring 2022 Book List

Food Tank is rounding up 20 titles that celebrate ancestral farming practices, document the importance of marine ecosystems, introduce readers to new recipes, and more.

“Resilience Is Rebuilding These Local Communities and Relocalizing Food,” Says Jacob Pechenik

Jacob Pechenik discusses community resilience, finding optimism in gardening, and ensuring that all kids are exposed to growing their own food.

“To help the planet and the Earth, it’s all about connection,” says Adrian Grenier

Grenier’s new documentary series Earth Speed aims to show how both personal development and environmental innovations can contribute to a better world by connecting viewers to stories of the land.

Good for plate and planet: “The future has to be delicious”

According to Kamine, “if one out of every five pieces of chicken that we all ate was a Do Good Chicken, we’d solve food waste in the next five years.”

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