Voters In Portland, ME will decide whether to eliminate the subminimum wage for tipped workers and raise wages across the foodservice industry.
Ugandan farmer and social entrepreneur Edie Mukiibi is committed to shaping the future of regenerative farming communities worldwide in his new role as President of Slow Food International.
“The Kitchenistas” documentary shows that the journey to eating healthy requires a supportive community as much as it requires good food.
In Augusta, Maine, fast-food restaurant employees are unionizing for better pay, adequate training, and sanitary work conditions for their crew and community.
A new documentary, We Feed People, shows the evolution of international food relief nonprofit, World Central Kitchen.
In order to succeed in the modern culinary and hospitality industries, Chef Daryl Shular says chefs must have business skills, understand the science of cooking, and advocate for sustainability.
Sheldon Krimsky, a professor of 47 years, is remembered by his colleagues as humble, caring, and of high integrity.
Goldman explains that he sees two distinct approaches companies can take as they work to move away from an unsustainable food system.
As medical professionals recognize the tangible benefits of making food an integral part of preventing and fighting disease, Food Tank highlights 22 health professionals advancing the concept of food as medicine around the world.
Join Food Tank for a virtual evening event, exploring connections between sustainable growth and urban food systems in New York City.
Dr. Paul Farmer, an award-winning infectious disease doctor, anthropologist, co-founder of Partners in Health (PIH), and author of 12 books died at age 62 on February 21, 2022. Farmer was a global health champion and he dedicated his career to…
The Brave Noise collaboration launched in 2021 when its co-founder, Brienne Allan posed a question to her Instagram followers: “Have you ever experienced sexism in the beer industry?”
Starbucks workers in Buffalo, NY are fighting to unionize.
On November 8, UN Climate Change Conference (COP26) attendees including national-level stakeholders and civil society groups gathered at the Ubiquitous Chip restaurant in Glasgow, Scotland for Eat4Change, a dinner to celebrate the power of food to transform people and planet.…
By selling meals at a 50 percent discount and distributing them through local charities, Tekeya is working to keep unsold food out of landfills.
Grasslands and savannahs represent some of the world’s richest and most diverse land areas, yet the importance of these ecosystems has long been ignored.
Taking these projects from vision to reality means bringing food systems to the forefront of global conversations surrounding climate.
The global population consumes about US$9 trillion of food each year, but the external cost of that food is more than double that—US$19.8 trillion.
“Cooking is an act of showing up in the world, of caring for ourselves and for others,” writes Beth Dooley in The Perennial Kitchen, her new cookbook showcasing local, seasonal, sustainable recipes like this oat and squash risotto.
The popup kitchen in Boston, Massachusetts combines Iraqi and Jewish cuisines to celebrate history, stories, and traditions.
