A recent study suggests using mushrooms in place of meat will help reduce one day’s calorie count by 123 calories.
Nutrition
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.
Why Kenya must not pass its revised marriage property bill
Women having secure rights to land is not just good for women, their families and communities – it is good for Kenya.
IYFF: The Last Push for 100 Gardens in 100 Days in Africa
In September, Slow Food International announced a new project, 100 Days for 100 Gardens, aiming to create 100 new food gardens in Africa by the end of the year.
Nine ways technology is Changing Hunger and Obesity
A round-up of nine ways technology is helping to fight the dual food issues of hunger and obesity.
One World Everybody Eats: Pay-What-You-Can Community Cafes
One World Everybody Eats supports cafes that use a pay-what-you-can model to make nutritrious food accessible.
15 Books For Future Foodies
15 books that will make great gifts for your child, niece, nephew, or grandchild this holiday!
Dietitians for Professional Integrity Criticizes Big Food’s Phony Nutrition
DFPI’s report, “The Food Ties that Bind,” exposes the problems of Big Food sponsorship for the Food and Nutrition Conference and Expo.
Host a Viewing Party for TEDxManhattan’s 4th Annual “Changing the Way We Eat”
TEDxManhattan’s “Changing the Way We Eat” is a full-day event featuring a dynamic and diverse group of speakers addressing issues with food movement.
Community Food Lab Brings Design Thinking to Food Systems
Community Food Lab project is about rebuilding the relationship between cities and food, bringing new value to the health, economy and sustainability of cities.
Indigenous Crop: Mangosteen; “Queen of Fruits” a Treat for the Tastebuds and Band-aid for the Body
In addition to their medicinal potential, mangosteens continue to be highly sought-after for their prized flavor by gourmands across the world.
Largest Milk Brand in India is a Cooperative
Amul dairy has been key in uplifting the social and economic status of women in India, providing them with an additional source of income to alleviate poverty.
The True Cost of So-Called Cheap Food
Ellen Gustafson shares the many inputs required to produce food and explains that cheap junk food might not actually be so cheap.
The Pig Idea: where there’s swill there’s a way!
The way we think about meat is beginning to change, both in terms of quantity and quality. The Pig Idea is aiming to get food waste back on the menu for pigs.
Indigenous Crop: Otto File, this corn variety is high in protein and helps preserve biodiversity
The Otto File, also known as the eight-row flint corn, originated in New England. Its seeds are saved to help preserve and improve agriculture biodiversity.
Ageless Agriculture
Food Tank focuses on the challenges–and opportunities–older people have in accessing healthy foods and also how they’re sharing their knowledge with youth.
