Although the flesh of the egusi melon is bitter and dry, the main source of food is within the seeds.
Nutrition
How Veggies Can Save the Food System: The World Vegetable Center
The World Vegetable Center improves vegetable supply chains in developing regions through local projects and global research.
Farmers’ Forum: Rome, Italy — February 17-20, 2014
The International Fund for Agricultural Development (IFAD) will be hosting the fifth global meeting of the Farmers’ Forum February 17-20, 2014 in Rome, Italy.
Indigenous Crop: Teff- Ancient Crop with Modern Potential
Teff, a staple grain in Ethiopia, is a highly nutritious and hardy grain which has potential to help improve food security throughout the developing world.
Salsa, Sabor y Salud Helps Families Make Better Choices
Salsa, Sabor, y Salud, a curriculum created by the National Latino Children’s Foundation, works with families to increase nutrition and physical activity.
Building Economic and Food Security with REAL Certification
REAL certification makes eating out nutritious and affordable.
Indigenous Food: Coconuts are the Tree of Life
Coconuts: one seed; infinite uses. The coconut seed can reproduce after traveling months in the ocean and is produced in many forms.
UC Berkeley Journalism Fellowship Makes Food a Serious Topic in the Media
The 11th Hour Food and Farming Journalism Fellowship offers journalists a chance to report on topics related to U.S. food systems.
From WIC to Wok: The Arcadia Mobile Market Seasonal Cookbook
Arcadia Center for Sustainable Food and Agriculture’s cookbook is based on eating healthy within WIC provisions.
Indigenous Crop: Cloves- From Ancient Lands to Modern Kitchens
Cloves, the tiny flower buds of the clove tree, pack a big punch in cuisines throughout the world and have long been valued for their medicinal properties.
Indigenous Crop: The Long Island Cheese Pumpkin, an American heirloom domesticated in New York
The Long Island Cheese pumpkin is an American heirloom that was domesticated in New York in the 1860s. It was named for its resemblance to a cheese wheel.
Food Hero: Chris Proctor, Founder of Five Loaves
Marketing, advocating and fundraising, the Five Loaves team seats the hungry with the fed through distinct partnerships.
Indigenous Crop: Quandong, the scarlet desert peach
The Australian desert peach known as quandong contains twice the vitamin C of an orange and produces an edible nut.
Sustainability Reigns Supreme in the Culinary Forecast of 2014
The National Restaurant Association’s (NRA) annual culinary forecast shows that sustainability will be a top trend in 2014.
DooF, Making Food Fun Again
DooF provides an interactive way for users to be engaged by food that is suitable for children, parents, and anyone else interested in food at any time.
Mushrooms substituted for meat? This new weight management trick is proven to help cut calories!
A recent study suggests using mushrooms in place of meat will help reduce one day’s calorie count by 123 calories.
Banking on Better Health: Food Banks and Nutritional Quality Assurance
Food Banks are putting policies in place to decrease the number of unhealthy foods that are offered to their clients.
Clean Water in Haiti – Two projects find success with a simple solution
Clean water is a rare and expensive resource in Haiti. Two projects are changing that with an inexpensive, simple technology.
Innovation for Sustainability: Sahara Forest Project Uses Sand, Sunlight to Produce Food and Water
The Sahara Forest Project is using abundant desert resources to create sustainable food production systems.
The Paiute Tribe’s Food System Project restores control of food system
The Owen Valley’s Paiute tribe aims to regain control of its food system through its Sustainable Food System Development Project.
