The first known beers were made with bread to stop spoilage. Toast Ale is reviving this tradition to reduce food waste and 100 percent of their profits go to a nonprofit to fix waste in our food system.
Interviews
Food Institute Fellow Isabelle Moody: “Wasted food is also a food justice issue”
The George Washington University (GW) launched the Food Institute Student Fellowship to encourage GW students to research new aspects of the sustainable food movement and participate in local food work in Washington, D.C.
MicroGen Biotech: Tackling Pollutants in Soil
Food Tank speaks with Dr. Xuemei Germaine, founder of MicroGen Biotech, about the microbial products they are developing to increase crop yields, improve the crop safety, and promote soil health. MicroGen is working to address the health risks of soil pollutants through their patented platform technology.
Focus on Food: A Conversation with Congressman Dwight Evans
Congressman Dwight Evans of Pennsylvania details his work on food security in America and the importance of strong food policy both domestically and internationally in a conversation with Food Tank.
BCFN Alumni Series: Constanza Monterrubio Solis on Strengthening Food Traditions
BCFN Alumni Constanza Monterrubio Solis discusses how women and culturally diverse food traditions are key in strengthening food sovereignty.
Social Enterprise Accelerator Takes Aim at Hunger
The Good Kitchen provides funding, businesses support, and mentorship to social enterprises that are working to address “food poverty.” This businesses accelerator was launched in 2016, as an initiative of the KellyDeli Foundation, and is currently working with the first round of five startups to help their innovations reach the market.
In India, Farmers Are Taking a Novel Approach to Drought Adaptation
The Doba Livelihood Program is helping Indian farmers adapt to climate change by linking indigenous knowledge with academic research.
Stephanie Whalen Speaks With Food Tank About Farming In Hawaii
Food Tank talks specialty crops, local farming, and educating the future generation of sustainable farmers with Hawaii Agriculture Research Center’s Stephanie Whalen.
Steel: “Fewer ingredients and less cooking time often spell better tasting foods”
Tanya Steel’s introduction in food was with Julia Child. Now she is an Editorial Director at Clean Plates. Read about her philanthropy, her inspiration, and her work.
Researchers Find Food Insecurity “A Key Contributor to Poor Health and Higher Costs” in Canada
Researcher Naomi Dachner discusses with Food Tank her team’s work on the association between health care costs and food insecurity in Canada, which they found “consistent with U.S. research that has raised concerns about food insecurity as a key contributor to poor health and higher costs.”
Gans and Zied: Pasta Can be a Key Player in Modern, Well-Balanced Diet
According to Keri Gans and Elisa Zied, consumers should include pasta as a part of a healthy, well-balanced diet that has a low impact on the environment.
Freya Yost on Respecting “Farmers and Their Rightful Place in Our Food System”
Freya Yost, Vice President at A Growing Culture, discusses the potential of farmers in building a more equitable food and agriculture system, with one central question: what can we learn from smallholder farmers?
BCFN Alumni Series: Elena Cadel Talks Communication, Psychology, and Food
BCFN Alumni Dr Elena Cadel discusses her passion for food and psychology and how to build healthier, more sustainable eating habits.
Grasshoppers Jump into the United States Food Market
Your next protein shake might be made with grasshoppers thanks to a new company, Hargol FoodTech, and their sustainable, humane insect farming techniques.
Eat Well Global: “We need to communicate”
At Eat Well Global, healthy eating is the motivating factor for bringing together food producers and consumers. As a registered dietitian with a background in communication, Julie Meyer co-founded Eat Well Global to facilitate communication between food businesses and consumers.
Nabeela Lakhani: I’m Taking Action To Create Solutions
Square Roots is trying to mobilize a food revolution by bringing food closer to consumers and empowering entrepreneurs to change the food system.
Smart Food for a Global Population, an Interview with Joanna Kane-Potaka
The Smart Food Project is hoping to popularize nutrient-rich, drought-tolerant crops in an effort to diversify diets and ensure global food security. An initiative by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), the Smart Food Project is…
AgFunder Builds a 30k Member Food and Agtech Ecosystem to Fund New Technologies
AgFunder is a comprehensive online investment marketplace. Utilizing this platform allows venture capitalists to invest in new technologies and agricultural companies to seek out investors who back their product.
Paul Lebeau on Home Milling, the Grain Revival, and the Mill Man, Wolfgang Mock
Food Tank sat down with Paul Lebeau of Wolfgang Mock to discuss home milling, its benefits, and the passion driving their work.
Sustainable Coffee Challenge: Making Coffee the First Sustainable Agricultural Product
The Sustainable Coffee Challenge spearheaded by Conservation International just announced the first four Collective Action Networks working to make coffee the first sustainable agricultural product in the world.
