The Retail Food Waste Action Guide, developed by ReFED and the Food Waste Reduction Alliance, helps retailers prioritize and accelerate waste reduction activities.
For decades, Moyer has helped develop new techniques and invent new tools to support organic methods. Food Tank had the opportunity to talk with him about organic farming and the future of agriculture.
Up to 80 percent of the agricultural GDP in developing countries comes from livestock. Farmers often raise indigenous breeds, managing herds both to maintain diversity and to support community livelihoods.
Focusing on the well-being and improved lives of West African farmers, Ndidi Nwuneli talks about passion and seeking change in her local state and throughout West Africa.
UNLEASH, a global innovation lab for solutions to the SDGs, is being held in Singapore where 1,000 young talents will be working on solutions to the Sustainable Development Goals.
Research organizations are working with local farmers and bakers to incorporate cassava flour into bread, with significant positive impacts for whole regions.
BCFN Alumni Emanuela Pille da Silva and Anabel González Hernández are using soil microbes and plant microorganisms to monitor and aid the recovery of degraded lands.
A meeting with officials of the West and Central Africa Council for Agricultural Research and Development (CORAF) is central to Nierenberg’s visit.
McDonald’s director of U.S. Public Affairs sat down with Food Tank to discuss the world’s largest restaurant company’s new goals focused on packaging and recycling. It plans to meet both by 2025 in each of its 37,000 restaurants.
Dickinson helps healthy product innovations grow in natural and mass markets while trying to inspire and facilitate action on climate change through the Climate Collaborative.