Marissa Lippert, Co-Owner and CEO of Nourish Kitchen + Table, and Katie Crown, Head of Events at ELLE Magazine, held a benefit dinner to celebrate the cuisines and culture of the seven countries targeted by President Trump’s travel ban.
The Economics of Ecosystems and Biodiversity (TEEB) aims to make links in eco-agri-food systems visible as a result of their TEEBAgriFood project.
Hundreds of European farmers gathered in protest at the EU Summit Centre in response to the proposed sale of cheap powdered milk on the global market. One of the participating organizations, a Belgian milk cooperative called Fairebel, has established a sister coop in Burkina Faso to help local dairy
Gebni, a new food delivery app, aims to reduce food waste in restaurants and lower prices to appeal to a broader market.
The Scottish couple that started Island Bakery Organics found little success selling their cookies on such a sparsely populated island, but the Isle of Mull provides more than enough in sustainable energy and local ingredients.
Ken Cook, President and Co-Founder of the Environmental Working Group, is speaking at the third annual D.C. Food Tank Summit.
Another victory for Impossible Foods as the Impossible Burger continues to gain traction in the restaurant industry as the standard for plant-based meat.
Fran Drescher, Executive Director of Cancer Schmancer, is speaking at the third annual D.C. Food Tank Summit, Let’s Build a Better Food Policy.
Kip Tom, Chairman of Tom Farms, is speaking at the third annual D.C. Food Tank Summit, Let’s Build a Better Food Policy, which will be hosted in partnership with George Washington University and the World Resources Institute on February 2, 2017. A life-long resident of Kosciusko County in northeast
Mike Koch, Executive Director of FRESHFARM, is speaking at the third annual D.C. Food Tank Summit, Let’s Build a Better Food Policy.