Nutrition

In Nairobi, Kenya, one small company is making it easier for low-income families to get adequate protein in their diets via a simple innovation: selling individual pieces of chicken instead of whole birds.

Could Changing the Way Chicken Is Sold Reduce Malnutrition in Kenya?

“These guys are feeding the poor but their financing is very poor,” says Bonnie McClafferty, GAIN’s food value chain director. “They are pretty much falling through the cracks because they’re too small for all of the big lending and they’re too big for microfinance.”

On Food Talk, Dr. Robert Graham details his newest projects to spread food as medicine, not only as a physician, but also as a newly-trained chef.

Five New Ingredients for Health: Starting with Food

On Food Talk, Dr. Robert Graham combines ancient wisdom and traditional therapy with conventional methods in integrative medicine. The first step to healing? Fresh food.

The Alaska seafood industry can meet the global demand for fish yet climate change and overfishing are threatening the Native people’s food supply.

From Little Things, Big Things Come

Native Alaskans from the Sitka Tribe depend on weekly barge deliveries by sea for their food. Subsistence foods like salmon and herring roe are an integral part of their cultural tradition. Unfortunately, 60 percent of the Tribe are not able to consume as much traditional food as they want. Marine r

Stephen Jones, Director of The Bread Lab, is reclaiming nutritious bread by working with breeders, PhD students, community members, bakers, chefs, millers, maltsters, and distillers

Less Efficiency and More Time: the Recipe for Better Bread

At The Bread Lab, breeders, PhD students, community members, bakers, chefs, millers, maltsters, and distillers come together to develop good grains and better bread.

For Fabrice DeClerck, Science Director at EAT, the planet's health depends entirely on human health, achieved through better nutrition and less waste.

To Protect the Planet, “We Need Significant Behavior Change” in Dietary Health

On Food Talk, Fabrice DeClerck plots out the changes needed in the food system to improve the planet’s wellbeing. The first step: improve dietary health.

Robert Egger leads L.A. Kitchen with love, purpose, and a little bit of rock and roll, using food to enhance the wellbeing of people in the community.

“Wrinkled Food, Wrinkled People, No Waste!”

At L.A. Kitchen, Robert Egger moves past the typical food pantry idea to help sustainably prepare for the incoming wave of poorer people: older generations.

Michel Nischan wants people to reconnect to and through healthy, organic, and sustainable food. His organization Wholesome Wave is inviting more people to the table.

Michel Nischan wants people to reconnect to and through healthy, organic, and sustainable food. His organization Wholesome Wave is inviting more people to the table.

Food Tank spoke with BCFN Alumni Matthew Cooper about his research on land cover and nutrition.

Ecosystem Services: How Land Cover Impacts Nutrition

BCFN Alumni Matthew Cooper shares his insight into how forests can help shelter communities from food insecurity.

Food Tank highlights 20 organizations around the globe that offer sustainable food programs in prisons to better the lives of inmates.

20 Organizations Planting the Seeds for Food Justice in Prisons

With more sustainable food programs being offered to inmates, Food Tank brings you 20 organizations fighting for food justice in prisons around the globe.

Professional chefs are taking over hospital cafeterias and patient menus, gathering locally sourced ingredients with the power to heal.

Chefs Serve Hospital Food That’s Better for Patients, Employees—and the Planet

While chefs have been a driving force improving school food for a long time, now they’re also stepping in to transform hospital kitchens, bringing with them expertise in healthy menu planning and fresh food sourcing.