A South Indian Researcher is on a Quest to Find Forgotten Foods

A local South Indian researcher is highlighting forgotten foods of the region’s past and reintroducing them to the world.

Indigenous Peoples Hold the Past and Future of Food in Their Hands

International Day of the World’s Indigenous Peoples offers an opportunity to give thanks to the Indigenous cultures who steward the land and protect the world’s biodiversity.

28 Organizations Promoting Indigenous Food Sovereignty

These 28 organizations are preserving Indigenous food systems and promoting Indigenous food sovereignty.

27 Organizations Working to Conserve Seed Biodiversity

Food Tank is highlighting 27 seed saving organizations around the world that are working to preserve genetic diversity and protect food security.

Dr. Rattan Lal Awarded World Food Prize 2020

Dr. Rattan Lal, founding Director of the Carbon Management and Sequestration Center at The Ohio State University, is the recipient of the 2020 World Food Prize.

15 Indigenous Crops to Boost Your Immune System and Celebrate Biodiversity

Indigenous crops that are rich in nutrients like vitamins C and D, zinc, and iron can boost immune systems as well as the planet’s biodiversity—improving resilience to climate change, rebuilding soils, and supporting wildlife.

The Amazon Is Approaching its “Tipping Point,” Scientists Say

As deforestation and wildfires sweep across the Amazon rainforest, imminent destruction of world’s largest rainforest is on the horizon, claim rainforest experts Dr. Thomas Lovejoy and Dr. Carlos Nobre.

Supporting the Cerrado with Baru Nuts

Regenature, a Brazillian health foods importer and exporter, wants to regenerate the Cerrado by popularizing native baru nuts.

Global Soy Trade Drives Amazon Deforestation Amid Human Rights Concerns

Global demand for meat and dairy maintains the need for soy as animal feed across major supply chains. To be more sustainable, global traders and consumer good corporations should shift towards more environmentally friendly products, says Greenpeace.

Regeneratively Grown and Biodiverse Ingredients Should Be For Everyone, Says Erik Oberholtzer

Tender Greens co-founder and CEO Erik Oberholtzer wants chefs to feel guided by regenerative farmers—and source locally and regionally unique ingredients for their kitchens.