On “Food Talk with Dani Nierenberg,” Paul Newnham discusses his work at SDG2 Advocacy Hub. The group acts as a platform for stakeholders to discuss and plan for the United Nation’s goal of zero hunger and more sustainable agriculture by 2030. Paul says the goal requires breaking down silos and having difficult conversations. Also, chefs have a role!
Since last year, Food Tank’s Farmer Friday series has been telling the stories of farmers and ranchers focusing on sustainable farming practices. These practices include crop rotation, grassy waterways, preserving reconstructed wetlands, and farming on the contour.
In Hartsburg, Missouri, Terry Durham created River Hills Harvest so elderberry growers throughout the Central United States could benefit from shared knowledge about sustainable growing practices and marketing. By working together, members also create larger combined quantities of elderberries for processing.
Food Tank is traveling to Anaheim, CA to participate in the Natural Products Expo West 2019—an event that hosts thousands of companies in the natural products industry.
Hallmark holidays are often filled with extra paper, plastic, and general waste. This year, Food Tank is giving you ideas to celebrate love while maintaining environmentally conscious actions.
Climate-resilient grains like pearl millet and sorghum can help subsistence farmers in Chad enjoy increased crop yields and better self-resilience.
On Food Talk, Chief Growth Officer Jeff Tkach talks about convincing farmers to transition to regenerative organic agriculture: starting early with mentorship and training programs.
‘Kansas City’s Botanical Garden,’ Powell Gardens is home to the nation’s largest public edible acreage – the Heartland Harvest Garden. Here students, chefs, CSA members and the general public learn about and enjoy fresh, delicious food.
The EAT-Lancet Commission for Food, Planet, and Health released its scientific review, publishing the world’s first-ever scientific targets for healthy diets and sustainable food production.