In a nation with millions of children going hungry, one Ghanaian chef is working tirelessly to stop food waste by redistributing food to those in need.
The Damariscotta Oyster Celebration brings chefs, scientists, and oyster farmers together to highlight the region, the people, and the aquaculture innovations that make Damariscotta oysters the best in the world.
Ayr Muir, CEO of Clover Food Lab, is changing the way people think about fast food. Consumers are choosing Clover’s local, fresh, and more sustainable ingredients over other fast food chains’ because of outstanding taste.
Annie’s unveils new programs in regenerative agriculture for improving soil health, fighting climate change, and connecting customers to the source of their food.
A study by Feeding America reveals that most Americans struggling with hunger do not qualify for federal food assistance. Findings will provide policymakers and influencers with an evidence base to develop integrated hunger strategies.
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.