On October 24th, Food Day will bring attention to the many ways in which young people are creating a better food system.
Nutrition
Food Tank Book of the Week: Tomatoland by Barry Estabrook
Tomatoland by Barry Estabrook exposes the harsh reality of the tomato industry, but also provides hope for change in a damaged food system.
Real Food Media Project Launches Online Film Competition
A new film competition seeking short films about sustainable food and farming — the Real Food Media Contest — is now open for entries at www.realfoodmedia.org.
Healthy Oceans Foster Healthy Communities
According to chef and sustainability activist Barton Seaver, the health and well-being of our communities is directly related to the health of our oceans.
VIDEO: Garden Egg: An Indigenous Crop with Bold Flavor and Rich Cultural Heritage
Indigenous crops, such as the West African garden egg, are not only highly nutritious, but also provide much-needed diversity in people’s diets.
New BCFN Publication Makes the Connection Between Food and Environment on World Food Day
A new publication from the Barilla Center for Food & Nutrition shares evidence that a diet that is nutritious and wholesome also has environmental benefits.
Five Initiatives Supporting Small-Scale Farmers Growing Indigenous Crops
In honor of the Food Sovereignty Prize and World Food Day, Food Tank recognizes five initiatives supporting small-scale farmers producing healthy crops.
Eating City Establishes Manifesto for a More Just and Sustainable Food System for Cities
This manifesto, established at the Eating City Summer Campus takes steps toward implementing an open, transparent, and participatory food policy in cities.
Five Examples of Successful Urban Agriculture Done Differently Around the World
Five examples of urban agriculture from around the globe demonstrate how small-scale and local agriculture in cities do more than just grow food.
Food Tank Book of the Week: The No-Nonsense Guide to World Food by Wayne Roberts
The No-Nonsense Guide to World Food places the food sovereignty movement’s localized innovations in context of the history of the global political economy.
Food Hero: Mwalimu Musheshe, Founder of African Rural University
Food Tank had the opportunity to speak with Mwalimu Musheshe about his work, and how it’s changing the face of agriculture in Uganda.
14 Reasons to Be Hopeful About the Future of Food
Food Tank’s mission is to highlight stories of hope and success. These are 14 reasons to be hopeful about the future of the food system.
Does Aquaculture Have the Potential to Feed the World’s Hungry?
Aquaculture is one of the fastest growing animal food production sectors, and accounts for nearly half of the supply of fish for consumption around the world.
Enset’s Growing Potential for Alternative Markets
The indigenous crop enset contributes to regional food security in Ethiopia and has potential for consumption outside of the rural highlands.
Food Hero: Fair Food Network’s Double Up Food Bucks Program
Double Up Food Bucks allows Michigan farmers markets to double the purchasing power for customers using federal food assistance dollars.
POLITICO Pro Launches New Agriculture and Food Policy Coverage
POLITICO has just launched a new platform of its subscription-based news service focusing on issues in agriculture and food policy.
Junk Food Marketing Makes Big Moves in Developing Countries
While people in all countries are vulnerable to junk food marketing, developing countries might be facing the worst of it.
Food Tank Books of the Week: Hungry Planet and What I Eat by Peter Menzel and Faith D’Aluisio
In this Food Tank interview, Peter Menzel and Faith D’Aluisio explain how their photojournalistic projects explore the diversity of human diets.
Food Hero: Sister Simone Campbell, Executive Director of NETWORK
NETWORK Director Sister Simone Campbell calls on Congress to continue funding for SNAP benefits, which represent “a lifeline to millions of Americans.”
26 Films Every Food Activist Must Watch
Food Tank has selected 26 incredible films educating audiences about changes being made – or that need to be made – in the food system.
