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.
Innovation for Sustainability
Baking Bread with Cassava Creates Resilience
Research organizations are working with local farmers and bakers to incorporate cassava flour into bread, with significant positive impacts for whole regions.
Food Tank President Danielle Nierenberg to Visit West Africa
A meeting with officials of the West and Central Africa Council for Agricultural Research and Development (CORAF) is central to Nierenberg’s visit.
Claire DiMattina on McDonald’s New Packaging Goals
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: Mission-Based Foods are the Future
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.
The Root Café is Tackling Food Waste
Interested in turning your food waste into tasty meals? We spoke with The Root Café of Little Rock, Arkansas to show you how to use your food waste and to find out more about their restaurant!