Stephen Ritz discuss how his organization is adapting to feed their community.
Innovation for Sustainability
Maureen Muketha Discusses Tule Vyema’s Efforts to Boost Food Security in Kenya with Sack Farming
On Food Talk Live, Dani speaks with nutritionist Maureen Muketha, the founder of Tule Vyema. In the city of Kiserian, Kenya, Tule Vyema teaches young women how to cultivate indigenous crops that can help them eat more nutritiously and be more food secure.
Cummins talks Green New Deal, Regenerative Agriculture, COVID-19
Ronnie Feldman is mobilizing support for regenerative agriculture and a Green New Deal.
New Protein Study Reveals Power of Millet-Legume Blends for Enhancing Human Health
ICRISAT’s Smart Food initiative released a study that reveals a combination of millets and legumes that creates a complete, nutrient packed protein. This new combination has the potential to help countries with malnutrition.
Marc Zornes, Devin De Wulfe Talk Food Waste, Food Delivery, COVID-19
Marc Zornes talks Winnow, artificial intelligence, and food waste. Devin De Wulfe discusses how Feed the Front Line NOLA and supports hospital workers with food from local restaurants
MIT Initiative Joins Innovators and Entrepreneurs to Create Global Solutions
An MIT initiative, MIT Solve, seeks to fix global problems by issuing a series of challenges that innovators around the world compete in.
Fatema Sumar Talks Oxfam America’s Response to COVID-19
“If you break the food supply chain, you can imagine how that would affect supermarket shelves”
The Ellen MacArthur Foundation Releases New Tool to Measure Businesses’ Circularity
A new tool developed by the Ellen MacArthur Foundation measures business’ circularity, helping them reduce waste and become more sustainable.
Jenique Jones From City Harvest Talks COVID-19 Impact
“We’re making sure that we’re planning for, almost the unplannable”
28 Innovative Livestock Farmers Who are Shaping the Future of Protein
In the face of climate change, environmental degradation, and rising demand for animal-source foods, a lot of farmers try to find solutions from nature to meet the demand while minimizing the negative impact of livestock farming on the environment.
Gene Baur Talks Farm Animals In Crisis
“Government policies and laws are very important – and have enabled an inefficient system – and that has to change.”
Fungi-Inspired Companies Fill a New Niche in Sustainability
Innovations in biotechnology and fungi are driving sustainable initiatives to combat climate change.
New Lab Works to Help Bring Plant-Based Food Businesses to Life
New innovation lab helps entrepreneurs grow plant-based food businesses in North Carolina
Food System Vision Prize Announces 79 Semi-Finalists
The Food System Vision Prize announces 79 semi-finalists with ideas of bold transformation in the food system.
Accelerating the Local Food Industry
On “Food Talk with Dani Nierenberg,” We bring you to a recent Food Tank Live event at The Hatchery in Chicago. Journalist Dawn Reiss sat down with Jim Slama, founder and CEO of Chicago non-profit FamilyFarmed and co-founder of Naturally Chicago…
Largest Seed Deposit in a Decade at Svalbard Global Seed Vault Celebrates Diversity
The seed count at the Svalbard Global Seed Vault mounted 1 million with contributions from the Cherokee Nation and more first-time donors.
Supporting Organic Farms at the Market and the Bank
Raya Carr, Events Coordinator and Shepherdess at Mint Creek Farms, shares new ways that we as consumers and investors can support local organic farmers, and those who want to start their own farms.
Opinion | The University of Maryland’s Cool Food Pledge
The University of Maryland pledges to reduce 25 percent of food-based greenhouse gas emissions by 2030, adding curriculum on campus.
Creating Sustainable Cold-Brew Brings Tech to Coffee-Producing Communities
Amelia Nierenberg hosts Matt Swenson, Director of Coffee at Chameleon Cold-Brew, to talk about an exciting future for sustainable coffee.
UAE’s Food Waste Pledge and Winnow Tackle US$4 Billion Problem
The pledge calls on the hospitality sector to adopt waste-saving and efficient food production practices powered by new technologies.
