Forests represent far more than natural resources and goods: they are part of human culture, identity, knowledge, and history, and for those who live in and near to them, they are central to their lives.
Nutrition
Study Unearths Baltimore’s Vibrant Urban Foraging Community
A new study by researchers at the Johns Hopkins Center for a Livable Future details an active urban foraging community in Baltimore that collect more than 140 different kinds of fruits, nuts, leafy greens, and fungi.
Tools from Pasta Advisory Council Help Eaters Design Healthy Meals
In response to recent research confirming that very few Americans consume pasta in the healthiest ways, The Barilla Group has released a new portion reference guide to help eaters unlock the health benefits of the Italian staple. When prepared in the right ways, pasta can be a central component of a healthy diet, but American restaurants on average serve portions 480 percent larger than nutritionists recommend.
Building a Sustainable Food Future in Santee Sioux Nation
New research by the Center for Rural Affairs explores how the Santee Sioux people wish to rebuild a sovereign food system and build a healthier and more resilient Nation.
How Tucson’s Edible Biodiversity is Increasing Food Security
A new study by the University of Arizona Center for Regional Food Studies reveals that Tucson, Arizona, in one of the top U.S. cities and an international leader in conserving and providing access to food biodiversity.
Kale vs. Cow: New Film Explores Benefits of Better Meat
Filmmaker, dietitian, and sustainability advocate Diana Rodgers spoke with Food Tank about her work as a champion for better meat and her new documentary Kale vs. Cow.
25 Children’s Books Growing Young Minds
Food Tank has compiled a list of 25 children’s books to nourish inquisitive young minds and encourages children’s creativity and participation in building healthier food systems.
France Takes Top Spot in 2017 Food Sustainability Index
The Food Sustainability Index, developed by the Economist Intelligence Unit and the Barilla Center for Food & Nutrition Foundation, ranks 34 countries according to their food system sustainability.
U.S. Doctors Are Teaching Themselves About Nutrition
Diet-related illnesses kill more Americans than anything else. Meanwhile, American medical schools don’t prepare doctors to provide comprehensive nutrition advice to patients. A growing faction of doctors is fighting back by teaching doctors to cook.
Live Webinar: Unravelling the Food-Health Nexus with the Global Alliance for the Future of Food
The Global Alliance for the Future of Food (GAFF) will host a webinar on December 12, 2017, at 11 am EST to highlight the findings of their recent report, Unravelling the Food-Health Nexus: Addressing Practices, Political Economy, and Power Relations to Build Healthier Food Systems.
First Ever Food as Medicine Summit Held at Hunter College
The Hunter College New York City Food Policy Center will host its inaugural “Food as Medicine Summit — Bringing Everyone to the Table,” on Thursday, November 30th, 2017.
Dr. Robert Graham Trades His White Lab Coat for Chef’s Whites
Dr. Robert Graham is a board-certified physician of both internal and integrative medicine who is a culinary student at New York City’s Natural Gourmet Institute. He is trading in his white lab coat for chef’s whites with the goal of expanding his toolkit both for use as a healthcare provider and as an advocate for a new model of integrative, lifestyle-focused healthcare.
Vote With Your Turkey: How Your Holiday Purchase Can Save Lives
Americans eat approximately 40 million turkeys on Thanksgiving and another 22 million for Christmas. Consumers have an opportunity this holiday season to help move turkey producers away from misusing life-saving medicines.
The Power of Food: USC’s New Culinary Medicine Course
Keck School of Medicine of USC has partnered with L.A. Kitchen to provide a new hands-on culinary medicine course for medical students that addresses patients’ everyday nutrition challenges.
BCFN Presents Eighth International Forum Live on Twitter
BCFN will present the details of its upcoming Eighth International Forum on Food and Nutrition live on Twitter on October 12, 2017, from 5:30am EST (11:30 CEST).
New Research Reveals the Better Way to Eat Pasta
To better understand pasta’s role in the American diet, Barilla funded an examination of the relationship between pasta consumption, diet patterns, and diet quality.
19 Farm-to-School Initiatives Making an Impact
To celebrate national Farm-to-School Month, Food Tank has compiled a list of 19 unique, innovative, and effective farm-to-school programs from around the globe.
In Aftermath of Hurricane Maria, Celebrity Chef Jose Andrés Is Feeding Thousands in Puerto Rico
Celebrity chef Jose Andrés and the team of the World Central Kitchen are working alongside local Puerto Rican chefs to feed more than 5,000 Puerto Ricans per day in the wake of Hurricane Maria.
Want to Boost SNAP Efficiency? Let’s Start with Food
Susan Levin: It’s time to alleviate health inequalities by aligning our nation’s largest food assistance program with disease-fighting foods.
Seven New York Chefs Celebrating African Culture and Cooking
African Chefs who will participate in NYC African Restaurant week discuss their upbringing, influences on their cuisine, and how they address sustainability.
