Once known as ‘the granary of the East’, Sri Lanka’s food production has suffered over recent decades, with civil war, natural disaster, and failed policy all contributing to a fall in domestic food production and a rise in imports. In 2016, Sri Lankan President Maithripala Sirisena published an ambitious three-year agricultural plan to build a ‘toxin-free nation.’ The plan reimagines the country’s agricultural future based on the principles of agroecology: an approach which prioritizes sustainable and people-centered practices over corporate profit.
Sustainable Business
Julie Kunen Discusses the Food Revolution in the Amazon
The Rainforest to Table initiative is shaking up the world of conservation. Learn how chefs, conservationists, and communities across Latin America are working together to tackle the biggest problems in our food system.
New Funding to Fight Food Waste in NYC
The Foundation for New York’s Strongest is launching a micro-grant program to help reduce the 650,000 tons of food waste generated by businesses in New York City each year.
KDC Ag’s Technology is Taking Food Waste From Fork to Farm
“If we want to continue to develop as a society, we need to be more resourceful and conscious of the resources we use and to use them in a more sustainable way,” says Justin Kamine, Co-Founder and Partner of KDC Ag.
Wasted, Redefined: Could Beer Be the Next Food Waste Solution?
Advocates say there are many reasons turning citrus into saisons and sourdough into session IPAs could make a major contribution to both reducing and raising awareness of food waste.
Smart Kitchen Summit Explores the Future of Food, Cooking, and the Kitchen
The third annual Smart Kitchen Summit will be held on October 10 and 11, 2017, in Seattle, Washington. The Summit aims to gather leaders in the home appliance, culinary, grocery, smart home, and technology industries to discuss the future of food, cooking, and the kitchen.
Gigi Lee Chang: “Small changes will add up to big impacts”
Gigi Lee Chang, an expert on socially conscious and sustainable business practices and entrepreneurship, talks about opportunities to create a more sustainable society.
Clare Miflin on Weaving Together Urban and Natural Design Systems
Clare Miflin founded Woven, a consultancy dedicated to weaving together urban and natural systems; metrics and vision; people and place, creating whole system designs that reduce material consumption.
Fighting Food Waste over Labor Day Weekend
Residents of New York City will waste 11 million pounds of food over Labor Day Weekend, while 1.4 million New Yorkers remain food insecure. Fortunately, there is enormous potential to recover that food, according to Food Tank and ReFED.
Amy Keister: “I want to see more food going from farm to table”
Amy Keister, Vice President of Consumer Engagement for Compass Group North America, is inspired by the progress made to reduce food waste, yet humbled by the task at hand.
Vegan Balls and Certified Salmon: Sustainable Food is on the Menu at IKEA
See how a global furniture giant is delivering on its strong commitment to sustainability through its food menu and market offerings with certified, organic, locally-sourced, and low carbon footprint offerings.
Which Country is the Most Sustainable?
The Food Sustainability Index, developed by the Economist Intelligence Unit with the Barilla Center for Food & Nutrition Foundation, ranks countries on food system sustainability based off of three pillars: food loss and waste, sustainable agriculture, and nutritional challenges.
How Using Light Could Help Reduce Bycatch
Fish species differ greatly in their reactions to light. U.K.-based start-up SafetyNet Technologies is applying this theory to the problem of bycatch. PISCES is a light-emitting device that fits existing nets and helps fishermen target species.
Barnraiser Takes the Farmers’ Market Experience Online
Barnraiser, the company responsible for the “kickstarter for food,” is launching a new community-building tool powered by machine learning. Over 40,000 members have already signed up.
WFP Transformers Project Boosts School Meals with Ugly Vegetables
In Nairobi, Kenya, the World Food Programme has piloted a project to include aesthetically rejected ugly vegetables in school meals, feeding 2,200 schoolchildren lunch made with fresh vegetables for 75 school days.
Global Alliance for the Future of Food Brings Together Diverse Voices
The Global Alliance for the Future of Food (GAFF), supported by the Barilla Center for Food & Nutrition, recently published a series of dialogues to delve into the connections between climate change and food systems. These dialogues bring together the…
Apply for Tickets to the Inaugural New York City Food Tank Summit
As the first major bipartisan food policy summit post-inauguration, the event will gather dozens of expert speakers who are top leaders across all sectors of the food industry,
Green Circle Chicken: Bringing Back Flavor, Texture, and Sustainability into Your Diet
D’Artagnan’s Green Circle Chicken, is a call back to simpler times of family farms when chickens were fed vegetable scraps and roamed the farmyard. Heritage birds are reared on vegetable scraps addressing the food waste issues that plagues the food industry, and thereby bringing flavor, texture, and sustainability back into your poultry meat diet.
Sustainable Food Trust to Host Harmony in Food and Farming Conference
A conference held by the Sustainable Food Trust will discuss the principles of harmony in food and farming with a diverse audience this July 10 and 11 in Wales.
Nabeela Lakhani: I’m Taking Action To Create Solutions
Square Roots is trying to mobilize a food revolution by bringing food closer to consumers and empowering entrepreneurs to change the food system.
