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.
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.
Roughly 40 percent of all food in the United States goes to waste, and much of this food is still edible when wasted. For the past six years, Food Recovery Network (FRN) has been building solutions to fight this problem.
To celebrate national Farm-to-School Month, Food Tank has compiled a list of 19 unique, innovative, and effective farm-to-school programs from around the globe.
On September 29, 2017, the Chef Ann Foundation is bringing a Celebrity Chef Edition of The Real School Food Challenge to New Orleans. The organizers will be challenging a group of New Orleans’ most prominent chefs to create healthy school lunch recipes for just US$1.25 per meal.