Alison Grantham, Director of Food Systems Research and Development at Blue Apron, discusses ways to improve our food system, from soil quality to the final product.
Researchers
Women’s Empowerment Is Central to Food and Nutrition Security
BCFN Alumni Gianna Bonis-Profumo research explores the link between women’s empowerment in agriculture and household nutrition outcomes in Timor-Leste.
Professor Brian Roe on Food Waste from an Economist's Perspective
Brian Roe spoke to Food Tank about the potential gains from food waste reduction: improving local and global food security, improving our stewardship of natural resources and the environment, and improving the economic efficiency of farms, businesses, and households.
New Report: Climate Change Affects Every Step of the Food Value Chain
A new IFPRI report examines climate change’s effect on nutrition and how a “climate-smart, nutrition-sensitive” food system, as well as mitigation and adaptation strategies, can reduce morbidity and mortality.
Tune In: Danielle Nierenberg Speaks on the Global Citizens for the Future of Food Webinar
BCFN will host the Global Citizens for the Future of Food Webinar on September 21, 2017, from 10 to 11am EST (4 to 5pm CEST).
Karl Deily: "There are lots of ways to minimize food waste, and it starts with each of us"
Karl Deily, President and Executive Office of Food Care, Sealed Air’s food and beverage packing business, explains the science behind food packaging and the research that goes into protecting and merchandising food products.
Register for the 2017 James Beard Foundation Food Summit: Consuming Power
Consumer power will be the focus of the James Beard Foundation’s eighth annual food summit, which takes place in NYC on October 23 and 24
BCFN Alumni Series: Charlotte Payne on Edible Insects and Food Security
BCFN Alumni Charlotte Payne explains the many benefits of insect farming, from tackling food insecurity to reducing deforestation.
New Research Argues No Need to Double Food Production by 2050
A study by U.S. academics challenges the assertion that we need to double food production by 2050. Rather than questioning the assumptions in the famous calculations that first suggested a doubling was necessary, the new team of academics updated the data used.
Food Institute Fellow Isabelle Moody: “Farmers Must be Activists”
The George Washington University (GW) launched the Food Institute Student Fellowship to encourage GW students to research new aspects of the sustainable food movement and participate in local food work in Washington, D.C.