Apeel Sciences uses what might otherwise be trash from agricultural processes to make a second skin that protects and preserves fruits and vegetables. Because of their Invisipeel and Edipeel products, more people can enjoy fresher, more nutritious produce.
Sustainable Business
Paul Willis, Niman Ranch: “Every person can ask and inquire about their food”
Paul Willis, Farmer and Founder of Niman Ranch Pork Company, is speaking at the inaugural Boston Food Tank Summit, “Investing in Discovery,” which will be held in collaboration with Tufts University and Oxfam America on April 1, 2017.
Alfrea Plants Garden Spaces into the Sharing Economy
Food Tank had the opportunity to interview David Wagstaff. He founded Alfrea, the company with an online marketplace for landowners, garden helpers, and farmers who want to sell produce.
Companies Earn USD$14 for Every USD$1 Invested in Reducing Food Waste
Champions 12.3, a coalition of leaders in food waste reduction released a new report claiming businesses earn USD$14 for every USD$1 spent to reduce food loss and waste. Findings from The Business Case for Reducing Food Loss and Waste incentivizes decisionmakers in a new way.
Matt Tortora: Nuclear Missile Technician Turned Chef and Food-Tech Entrepreneur
Matt Tortora, Co-Founder & CEO at Crave Food Services Corporation, is speaking at the inaugural Boston Food Tank Summit, “Investing in Discovery,” on April 1, 2017.
New Trawl Net is Cod Friendly
Gulf of Maine Research Institute produces new trawl net for ground fishers. Collaboration between fishers and scientists leads to a forty five percent reduction in cod bycatch with no effect on targeted species.
Sara Burnett: “With our voice, we can move faster than any legislation”
Sara Burnett, Director of Wellness and Food Policy at Panera, is speaking at the inaugural Boston Food Tank Summit, “Investing in Discovery,” which will be held in collaboration with Tufts University and Oxfam America on April 1, 2017.
New York’s Dynamic Duo Leads the Food Waste Fight with Transfernation
Samir and Hannah started as two college students with an idea—now, the duo leads the fight against food waste for events across New York City, rescuing tens of thousands of pounds of food annually. Learn more about their story and future plans in this exclusive interview with Food Tank.
Breaking Bread Benefit Celebrates Cuisine of the Seven Targeted Countries
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.
Helping Decisionmakers Understand the True Cost of Food
The Economics of Ecosystems and Biodiversity (TEEB) aims to make links in eco-agri-food systems visible as a result of their TEEBAgriFood project.
Belgian Dairy Coop Takes on the Milk Crisis
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 farmers combat the harmful effects of food dumping.
How an Algorithm Could Change the World of Food Delivery
Gebni, a new food delivery app, aims to reduce food waste in restaurants and lower prices to appeal to a broader market.
Small Island Cookie Business Makes Big on Renewable Energy
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: “I have great hope that we can fix the food and agriculture system”
Ken Cook, President and Co-Founder of the Environmental Working Group, is speaking at the third annual D.C. Food Tank Summit.
The Impossible Burger Will Debut in Two Award-Winning New York Restaurants
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: “We are what we eat”
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: “Let’s choose success, as failure should not be an option”
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…
Mike Koch on Harnessing the Power of Consumer Demand
Mike Koch, Executive Director of FRESHFARM, is speaking at the third annual D.C. Food Tank Summit, Let’s Build a Better Food Policy.
Ted Monk: “Lack of food shouldn’t limit a person”
Ted Monk, Vice President of Sustainability and Corporate Responsibility of Sodexo North America, is speaking at the third annual D.C. Food Tank Summit, Let’s Build a Better Food Policy.
Marc Oshima: “Access to healthy, delicious food is not about party lines”
Marc Oshima, Chief Marketing Officer and Co-Founder of AeroFarms, is speaking at the third annual D.C. Food Tank Summit, Let’s Build a Better Food Policy.
