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.
Nutrition
Ten Restaurant Innovators Serving Delicious Food with a Side of Sustainability
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.
What the World Can Learn from SmartSOIL, a Research Project in the European Union
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.
Year-End Gift to Organic Advocates: Study Shows Organic Foods Provide Health Benefits
The European Parliament’s Independent Research Service released an encouraging report about the health benefits of eating organically.
New Metrics Revolutionize Dietary Data Assessment
The International Dietary Data Expansion project seeks to improve national health and nutrition policies in developing countries by enhancing the process of food data collection and analysis.
Adult Cancer Survivors Underconsume Whole Grains, Overconsume Empty Calories
Research from the Friedman School at Tufts University and St. Jude Children’s Research Hospital links childhood cancer with poor dietary habits in adulthood.
Call to Action: Reshaping the Public’s Perception of Carbohydrates in a Healthy Diet
The Mediterranean is well-known for its intoxicating cuisines of simple, fresh dishes. According to the Barilla Center for Food & Nutrition, this diet is a healthy and sustainable model for everyone. What’s its secret? A hearty dose of carbohydrates.
New Report Ranks Countries on Food Waste, Nutrition, and Sustainable Agriculture
The Food Sustainability Index ranks countries by food system sustainability and identifies best practices in food waste, nutrition, and agriculture.
When Meal Kits Go Vegan: An Interview with Andy Levitt of The Purple Carrot
Purple Carrot is a vegan meal kit company that delivers delicious, plant-based meals to subscribers in the Northeast, Mid-Atlantic, and West Coast.
New WHO report calls for action against harmful online food marketing
Lack of effective digital marketing regulation threatens efforts to halt child obesity, according to the new WHO report.
An Interview with Dr. Adam Drewnowski, Obesity and Health Disparities Researcher
Dr. Adam Drewnowski, Director of the Center for Public Health Nutrition at the University of Washington’s School of Public Health, has researched the relationship between climate change and obesity. He spoke with Food tank about this relationship.
Voting Soda Off the Ballot
Albany, Oakland, and San Francisco will now charge a one percent tax on all sugary beverages. Boulder is to charge a two percent tax.
Celebrating International Day of Rural Women 2016
On October 15, the world celebrates rural women and their essential roles in sustainable development.
Five Aquaculture Questions for Dr. Jillian Fry
Dr. Fry is involved in education, advocacy, policy, and research on the consequences of industrial aquaculture and animal food production.
Eat Better, Eat Less, Food for All
The future of the planet depends on what you eat. On the occasion of World Food Day, the BCFN Foundation launches a video to raise awareness on the strong impact that our food choices have on our Planet.
James Beard Foundation and Food Tank to Release Third Annual Good Food Org Guide
The James Beard Foundation and Food Tank will release the third annual Good Food Org Guide at the James Beard Food Conference in New York City on October 17-18.
The Cookbook Project Trains Community Leaders to Promote Food Literacy and Cooking Education
The Cookbook Project offers an online program that trains people to become Certified Food Literacy Educators.
Saving 600 million pounds of Ugly Apples
Clint and Ernie Edwards at Chief Orchards.
Food Recovery in Marin County, California
ExtraFood works to end hunger and minimize food waste in Marin County, where approximately 50,000 people are unsure of where their next meal will come from.
