Rachel Krupa discusses how food and agriculture markets are responding to COVID-19.
Sustainable Business
30+ Restaurants Giving Back To Their Communities With Free Meals and Groceries During COVID-19
To respond to COVID-19, restaurants have gotten creative and transformed into community kitchens. Here’s a running list of restaurants around the U.S. that have begun donating meals, selling groceries, and assembling meal kits.
Locally-owned D.C. Restaurant Adopts CSA Model
D.C. restaurants sell CSA boxes as a way to adapt to COVID-19 restrictions and support farmers, their community, and their staff.
New Entrepreneurship Initiative Helps Empower Women Farmers in the Philippines
Value-added products of coconut processing provide a critical source of income for women farmers and their families.
How Winnow is Using Artificial Intelligence to Help Kitchens End Food Waste
Winnow’s artificial intelligence system, Winnow Vision, is using machine learning to give chefs tools to reduce food waste in their kitchens. Winnow CIO Peter Krebs talks with Food Tank about the economic and environmental potential of using AI to cut food waste.
The Ellen MacArthur Foundation Releases New Tool to Measure Businesses’ Circularity
A new tool developed by the Ellen MacArthur Foundation measures business’ circularity, helping them reduce waste and become more sustainable.
Liz Neumark Talks Teaching Healthy Habits to Kids, COVID-19
“Our waiters who at this time last year were at black tie galas, are now delivering food to a very different slice of New York”
Chef Steven Satterfield And Miller Union Respond to COVID-19
“It’s kind of like going through a grieving process, I would imagine. Because our restaurants are our second homes.”
New Lab Works to Help Bring Plant-Based Food Businesses to Life
New innovation lab helps entrepreneurs grow plant-based food businesses in North Carolina
Joi Chevalier from the Cook’s Nook talks about how COVID-19 is impacting food start ups
“Our own industry- they are the folks. There are twenty, thirty thousand people who worked at food companies, who now don’t have access to food,” warns Chevalier.
