Mara Fleishman of the Chef Ann Foundation tells Food Tank why she quit the corporate food industry to focus on revolutionizing school lunches.
The iconic New York area code inspired 212 café & bar from Bellona Hospitality group in Mumbai is taking a different direction with its new venture which caters nutritious and wholesome food using indigenous produce with a hope to improve our relationship with food.
The Kitchen Community’s school learning gardens are rooted in hands-on teaching, sustainable school food, and applicable life skills. These oases are outdoor classrooms for communities with limited resources and a lack of green spaces.
The Economics of Ecosystems and Biodiversity (TEEB) aims to make links in eco-agri-food systems visible as a result of their TEEBAgriFood project.
By combining medical knowledge with culinary skills, Tulane and other medical schools hope to provide physicians with enhanced nutrition training to improve patient health.
Fran Drescher, Executive Director of Cancer Schmancer, is speaking at the third annual D.C. Food Tank Summit, Let’s Build a Better Food Policy.
Panera Bread is 100-percent additive free, marking the culmination of a many year process to eliminate its use of all artificial flavors, colors, sweeteners, and preservatives.
The Indicators of Affordability of Nutritious Diets in Africa project will help policymakers and program managers craft policy that ensures access to a diverse, nutritious diet.
Hungry for more than just good food? Check out these 10 restaurant innovators committed to reducing their impact on the environment by serving their food with a side of sustainability.
The SmartSOIL (Sustainable farm management aimed at reducing threats to SOILs under climate change) project brought together researchers and professionals from various universities and institutes in Europe to develop options to increase soil organic carbon.