Artificial Intelligence in the Food Industry: How to empower consumer decisionmaking

Can artificial intelligence save our food system? In part one of her three-part series, Chiara Cecchini investigates the main challenges and opportunities of this niche, exploring how we might use artificial brains leverage to ensure healthy lives and promote well-being.

“Food Evolution” Documentary Supports GMOs, but Not Science

The recently released documentary “Food Evolution” fails at exploring the central issue of the safety of the most common genetically engineered (GE) crops. Any reasonable discussion about the science of GMOs and the products they were designed to use must include such debate.

Escaping the Consumer Trap

It’s become normal to talk about people as consumers in relation to food. But a new report from UK-based organizations the New Citizenship Project and the Food Ethics Council argues this language and its associated ideas create a fundamental barrier to the change we need.

The Plight of Jamaica’s Small-Scale Coffee Farmers to Climate Change

BCFN Alumni Anne-Teresa Birthwright discusses how climate change is pushing small-scale coffee farmers in Jamaica towards new realities.

Less and Better Meat is Key for a Healthier Planet

The University of Oxford’s Food Climate Research Network (FCRN) recently released a new report titled “Grazed and Confused” to examine whether grass-fed beef is good or bad for the climate but failed to account for the many environmental, animal welfare, and health benefits of well-managed, pasture-raised animals.

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.

Free the Seed: An Open Source Approach to Food Crop Seed

Inspired by the free and open source software movement that has provided alternatives to proprietary software, the Open Source Seed Initiative was created to ‘free the seed’—to make sure that at least some crop genetic diversity cannot be locked away from use by intellectual property rights.

Mindfully Meeting the Food Waste Challenge to Improve Nutrition for Plants and People

The Food and Health Lab discusses their research which challenges institutions, consumers, and food producers to mindfully reduce food waste to improve nutrition for plants and people.

Project Green Challenge 2016 Finalist Hannah Watts

Project Green Challenge 2016 finalist Hannah Watts speaks about her life changing experience and her transition from a conventional consumer to a conscious consumer and global citizen.

Students Are Trashing Hunger, Not Food

Universities Fighting World Hunger and The Campus Kitchens Project, with support from The Rockefeller Foundation, have joined forces to empower students to take action against the 22 million pounds of food waste thrown away on college campuses annually.