Interviews

BlueCart Uses Efficient Supply Chains to Cut Food Waste

Food Tank spoke with Konstantin Zvereff and Jag Bansal, the co-founders of BlueCart, to talk about this mobile and web-based platform for wholesale food purchase. After noticing that their users were leveraging supply chain efficiency to reduce their own food waste, BlueCart has launched an initiative called Zero Waste Kitchen to promote sustainable practices in the kitchen.

SF-Marin Food Bank: “We Can Do Better”

Teri Olle, Policy and Advocacy Director at SF-Marin Food Bank, emphasizes the importance of collaboration in order to end food insecurity and hunger in San Francisco and Marin County, where 1 in 4 residents need food assistance.

Maker Faire Bay Area: Engaging All Ages in Food Innovation

Food Tank spoke with Chiara Checchini of the Food Future Institute about the upcoming Maker Faire Bay Area event. This interactive event brings together fifteen food entrepreneurs to give attendees a hands on experience with food innovation. This family-friendly event is designed to engage attendees of all ages in the creative solutions to major challenges in the food system.

Chefs and Restaurants in Defense of Bees

A new alliance of chefs and restaurants hopes to educate the public about the importance of bees for providing most of our food and to advocate for their protection.

Nutrient Density: How Does Your Food Measure Up?

Food Tank spoke with Dan Kittredge, founder of the Bionutrient Food Association, about the work they do with farmers to establish more nutrient dense growing practices. The organization is currently developing a standard, and a handheld tool, to measure nutrient density in foods. They hope by doing so they can empower consumers to reward farmers for better growing practices.

Going Forward by Going Back Wrapped Up Day Two at Seeds&Chips

Food Tank partnered with Seeds&Chips to make the Going Forward by Going Back panel possible in Milan, Italy. It discussed how to take into account indigenous knowledge and traditional farming methods when innovating new technologies.

BCFN Alumni Series: Michele Pedrotti Shares His Inspiration and Innovations

Michele Pedrotti, BCFN Yes! Competition 2014 finalist and Geographic Representative of BCFN Alumni Network for Europe, speaks about his deep passion for food and how Sensory Science can help tackle food waste.

Nonprofit Promotes Healthier Lifestyle by Decreasing Meat Consumption

The Reducetarian Foundation hopes to unite vegans, vegetarians, and everyone willing to decrease the amount of meat they eat, in order to improve health, the planet, and animal welfare.

School Food Gets a Makeover with Meal Preparation Company Solo Fresco

Food Tank speaks with Karl Robillard, Director of Marketing and Communications for Meals on Wheels San Francisco, about the proposed federal budget cuts, the ensuing media frenzy, and what it means for the crucial services they provide to seniors in the community.

ReFED Launches New Tools to Combat Food Waste

ReFED has just launched two new tools, Policy Finder and Innovator Database, to help businesses, foundations, investors, and governments tackle the food waste problem more efficiently and effectively.

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