As part of Food Tank’s first bi-monthly event on Capitol Hill on May 10, moderator Frank Sesno sat down with Congresswoman Chellie Pingree, Geeta Sethi, and Norbert Wilson to talk about the areas of the food system that policies must address for improved health world-wide.
Food Tank President Danielle Nierenberg moderated a discussion on ways to create sustainability in the food system, consumer habits around snacking, and if businesses can be kind to the planet while still producing delicious foods.
This May, International Mediterranean Diet Month acknowledges the impacts conscious eating can have on mental, physical, and planetary health across the world.
On May 10, Food Tank visited the U.S. Capitol, joining experts like Kathleen Merrigan, Robert Graham, Gregory Cooper, and Rep. James P. McGovern to define the connection between agriculture and health for better food policy.
Researchers found that eating organic food for one week had significantly reduced levels of toxins within the body, and in turn, reduce the health risks of pesticide exposure.
The Sustainable Restaurant Association challenges food businesses in the U.K. to take the lead on sustainability by cutting meat, food waste, and single-use plastic from their plates
“With the right kind of motivation and education, young people can actually become the change we so desperately need” in the health system, says Drescher.
Drought tolerant crops that deliver nutrition and income to farmers could bring more food security to the region. Dr. Moses Siambi from ICRISAT explains how relying on single, water-intensive crops during dry periods can be risky.
While agricultural production of fruits and vegetables has surged in recent decades, millions of Ethiopians are still not eating them. Children are hit the hardest by poor-quality diets, with millions suffering from growth-limiting stunting.