Social Entrepreneurs

28 Inspirational People Working to Reduce Food Waste

With food waste a growing global concern, Food Tank has created a list of 28 individuals putting their skills to the task of reducing food waste.

Three Women-Led Companies Highlight Smart Food

Three women-led businesses use Smart Food to bring healthier snacks to the market while empowering local farmers and enhancing crop resiliency.

15 Organizations Creating Edible Landscapes

Edible perennials make parks and backyards more beautiful, ecologically resilient, and productive. These 15 organizations are creating edible landscapes around the world.

You can Farm Anywhere, Even Inside a Shopping Mall

Startup company BeGreen is reducing food waste and creating access to healthy food by farming inside a shopping center in Brazil

Helianti Hilman Brings an Entrepreneurial Vision to Traditional Indonesian Farming

Working with more than 50,000 farmers and 2,000 food artisans, Helianti Hilman, Founder and CEO of Javara Indigenous Indonesia, shares how her social enterprise empowers farmers and promotes indigenous, biodiverse food.

This is the Story of a Soap Company that is Changing the World

Dr. Bronner’s Magic Soap is creating new markets for Fair Trade Organic products, and practicing dynamic agroforestry.

Cashew Creations for Women’s Employment in Senegal

Cashews are not just grown; they’re also processed. This project generated opportunities for women in Senegal to be part of the process close to home.

25 Programs Bringing Veterans Into the New Food Movement

This Fourth of July, Food Tank brings you 25 organizations and initiatives from around the U.S. that are working to help veterans transition to healthy, productive civilian lives through farming and agriculture.

A New Breed of Plant-Based Protein Aims to Compete on Meat-Centric Menus

The Beyond Burger, a new plant-based burger, has won fans from both vegetarian and vegan eaters as well as traditional meat eaters.
At the Butchers Club in Hong Kong, this new trend suggests a growing market for plant-based protein on traditionally meat-centric menus.

Preserving Africa’s Cultural Heritage at the Dinner Table

Changing lifestyles and a reliance on imported food is eroding traditional cuisine in Ghana. Through food across the continent, this Ghanaian chef is celebrating and preserving Africa’s culinary heritage, one yassa, maboke, or fonio jollof at a time.