Farm-to-school programs across the world are building stronger relationship between schools and farmers, ranchers, and producers, in an effort to improve children’s health, engage students in the food system, and support local economies. In honor of National Farm-to-School Month, Food Tank is highli
Alice Waters is advocating for a ‘‘free, sustainable school lunch for all students.’ Despite advances in school food, there remains a stigma around school lunch. Waters believes this can change through better food education and stronger procurement policies.
ICRISAT and the Akshaya Patra Foundation are joining forces to implement a new Smart Food-based mid-day meal program to improve nutrition and food security for Indian schoolchildren.
President of The Beecher’s Foundation in Washington State, Sara Morris discusses the power of consumer demand in changing the nutrition and food landscapes.
Food Tank sat down with WANDA founder and CEO Tambra Stevenson to discuss how her background in nutrition combined with her commitment to youth and female empowerment is changing the food system.
Long-time organic farmer, Anne Schwartz talks about True Cost Accounting, and the positive social and environmental implications of integrating local, organic, and small-farms into food system policy.
Mara Fleishman, CEO of the Chef Ann Foundation, tells Food Tank about her inspiration, her work helping schools adopt cook-from-scratch programming, and her vision for the future of school food in America.
“Fostering a dialogue about how to balance budgeting and finding nutritious dining options” may increase awareness of food insecurity on college campus, but young leaders need to do more, according to Sarah Sem.
Kimbal Musk has announced that his nonprofit is going national, being renamed Big Green, and expanding into its seventh city, Detroit, to build 100 outdoor Learning Garden classrooms across the Motor City.
From seed to table, a revolution in technology that prioritizes robotics and automation is on the cusp of transforming what the work required to produce, transport, sell, and serve food looks like.