Faced with nation-wide closures in response to COVID-19, school authorities and partners are stepping up to feed the 30 million children depending on school food service each day.
The Food Waste Warriors report shows how schools across the U.S. can reduce food waste and ensure more students enjoy more of their lunch
“When chefs are able to see that they can be creative with school food and they can help change the palates of our youngest generation – I think it brings more culinary talent into this field,” says Fleishman.
At a recent Food Tank Live event in Chicago, Dani had the chance to speak with Jose Oliva, campaign director of HEAL Food Alliance. Their mission is to use collective power to create food and farm systems that are healthy for the farmer, the consumer, and the economy.
The University of Maryland pledges to reduce 25 percent of food-based greenhouse gas emissions by 2030, adding curriculum on campus.
The Universal School Meals Program Act could make school meals free for all U.S. schoolchildren, eliminate lunch debt, and expand out-of-school meals
The Charlie Cart Project uses a kitchen on wheels to empower educators and take food and nutrition education to classrooms all around the U.S.
From maintaining the community’s motivation to financing projects, Huerta Niño Foundation shares lessons from building school gardens across Argentina for more than 20 years.
The benefits of school gardens range from higher fruit and vegetable consumption to improved academic performance — and in the cafeterias, students can eat what they grow for lunch.
It Can be Done: The Wasted Food Solutions Task Force is bringing together organizations from all ends of the food recovery network in Illinois, fighting to reduce food waste through unique initiatives targeting policy, education, and asset-mapping.
Dr. Naoki Kondo, a social epidemiologist, talks about the Vegi-tabe Life Project implemented for promoting vegetable consumption of Adachi Ward residents in Tokyo, Japan, while emphasizing that creating partnerships is crucial for better results.
Experiential education curriculum developer, Erin Bohm, sets the new standard for food education in drought prone regions. Highlighting the importance of soil health, crop variety, and community, drought-resilient education seeks to build a new generation of farmers and citizens.
The Green Shoots Foundation discusses the mission of the Agro-Tech Center in educating and training youth in rural Cambodia.
At South by Southwest, Food Tank’s panel featuring Haile Thomas, The HAPPY Org; Tony Hillery, Harlem Grown; and Regina Anderson, Food Recovery Network discussed the key to a better future food system: leaders of the future.
Schools and organizations in Austin, Texas are enhancing relationships between farmers, ranchers, and local producers, in an effort to improve child health, engage students in the local food system, and support the local economy.
Chef Ann Cooper still firmly believes that school lunches should be made from whole, fresh ingredients—and they should be delicious.
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 highlighting 30 innovative farm-to-school programs from across the globe.
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.
