The winners of the Foundation for New York’s Strongest micro-grant winners have been announced, recognizing innovative action against food waste in New York’s bid to be zero waste by 2030.
Sustainable Business
Opinion | Why Fast Fashion Needs to Slow Down
Have you ever thought about what your clothes are made of? Who makes them, or what happens when you throw them away? The truth about the fashion industry is ugly, but you can be part of the change.
Fresh Perspectives on Wasted Food in Milan
Apeel Sciences and Food Tank hosted young food leaders for sustainable food, drink, and discussion in Milan, featuring fresh perspectives on wasted food.
Celebrating Food that Tastes Good and Does Good
The Food Sustainability Media Awards honors journalists whose work raises awareness around sustainable food, agriculture, and nutrition. At a special evening event, eco-chef Tom Hunt shared his experience as a chef and activist and his food philosophy.
Evaluating the Future of Food through True Cost Accounting
In its new booklet, the Global Alliance for the Future of Food explains why we need True Cost Accounting to protect the future of our food, our health, and the health of our planet.
Transfernation’s New App Seeks to Reduce Food Insecurity in Urban Areas
Transfernation’s app connects pre-existing transportation networks, businesses, and shelters in dense urban areas to efficiently solve food insecurity on a low budget.
Agriculture’s Silicon Valley Hopes to Attract Entrepreneurs Addressing the Food System
The Yield Lab and The Yield Lab Institute invest, accelerate, and mentor agri-tech companies around the world.
Marc Buckley Wants Us to See the World Differently
Marc Buckley tells Food Tank about the United Nations Sustainable Development Goals and his work spearheading a sustainable food and beverage company.
Dr. Rafael Latorre on Illegal Crops, Deforestation, and Medical Marijuana
La Finca Interacviva hopes to bring about the change in socio-economic, environmental lives of Colombian Indigenous People and those suffering from debilitating medical conditions through medical hemp.
The Bitter and Sweet: Dispatch from the 2018 World Cocoa Conference
The cocoa and chocolate sector convened at the World Cocoa Conference to discuss the future of the crop we love. Learn key insights on sustainability in the sector from conference moderator, Simran Sethi.
Winners of the 2018 Foundation for New York’s Strongest’s Food Waste Grant Announced
The winners of the Foundation for New York’s Strongest micro-grant winners have been announced, recognizing innovative action against food waste in New York’s bid to be zero waste by 2030.
Food and Beverage Sector Aims to Turn Climate Goals into Reality
Ceres’ new food and beverage sector report commends leadings companies on climate goals, but calls for bold plans across the sector in sustainability, water conservation, and human rights security.
No Food Left Behind
Thomas McQuillan, of Baldor Specialty Foods, Inc., explains how he transformed the company’s sustainability and how he intends to spread the word about zero waste.
It’s e-Farmony: Suzanna Denison Pairs Landless Farmers with Landowners
Suzanna Denison is passionate about linking landless, aspiring farmers with non-farming landowners and retiring farmers.
“How can we make food policy more relevant to politicians?” Interview with Oregon’s Alexis Taylor
Director of the Oregon Department of Agriculture, Alexis Taylor, discusses the importance of youth in the food system, how individuals can help shape food policy, and her ties to agriculture and farming.
New Australian Alliance Building Farmers Markets
The Farmers Market Alliance of New South Wales, Australia, is working to protect the reputation and integrity of Australian farmers markets and support local farmers and artisan producers.
Seed-to-Farm-to-Table: Dan Barber Introduces His New Enterprise, Row 7
Ten years ago, Dan Barber was having a conversation in his kitchen with Michael Mazourek, a Cornell University seed breeder, about growing a more flavorful butternut squash. This collaboration is the starting point for Barber’s new company, Row 7, which will bring together chefs and seed breeders from around the country to develop new varieties of vegetables.
Ben Friedman is Taking a Business Approach to Solve Environmental Problems
Ben Friedman shares how restaurants can transform food practices to promote sustainability. He sat down with Food Tank to talk about a range of issues that hurt the food system, and how individuals can help solve these problems.
Food, Business, and Sustainability: An Intersection Revolutionizing the Food System
Kristen Rainey works to fight food waste and promote plant-based diets at Google. She spoke with Food Tank about the biggest problems she sees in today’s food system, and discussed innovative solutions to these challenges.
Turning a Restaurant Into a Social Movement: A Conversation with Dan Simons of Founding Farmers
Dan Simons of Founding Farmers talks about the importance of responsible, sustainable practices in his business and why supporting independent farmers should matter to everyone.
