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.
Brooklyn-based chef and artist Jen Monroe envisions how environmental degradation will affect the future of food.
These 29 artists and organizations are using the arts to push for a better food system.
In the face of global refugee and local poverty crises, a Turkish chef is using social gastronomy to empower, protect, and educate vulnerable women.
La Soupe has rescued over 2 million pounds of food and turned it into meals for those in need.
Dr. Mark Hyman reveals how to optimally eat for personal and environmental health.
First lady Michelle Obama joins two puppets—Waffles and Mochi—on a culinary journey across the globe in a new family-friendly show.
In honor of International Women’s Day, Food Tank is celebrating 27 Inspiring women working to close the gender gap in the food system.
Farmer, sustainable agriculture advocate, and @AGreenerWorld executive Andrew Gunther, @Farmerssustain, passed away on February 19.
Women at the intersection of food and technology are solving the most pressing challenges of the agriculture sector today.
OjaExpress is a grocery delivery platform serving international foods to bring people and cultures together.
Chef Rob Connoley is trying to tell a more complete story of the Ozarks with his research and restaurant.
An organic blue corn company, Pinole Blue, strives to raise awareness on traditional Mexican foods while assisting the Rarámuri community.
Explore indigenous cooking with The Sioux Chef.
A Niman Ranch farmer for 20 years, Dale Koestler explains what the network means to him and how it has allowed him to continue his sustainable practices even as the farming landscape changes around him.
Percy Schmeiser, best known for his battles against Monsanto and genetically modified seed patents, passed away on October 13 at the age of 89.
Through the COVID-19 Food Waste Solutions Fund, ReFED is helping White Pony Express rescue food and divert it to Californians in need.
Alabama restaurant Drexell and Honeybee’s provides meals to everyone who visits – free of charge.
