Over the next two years, the 62 WITS chefs will reach all 1,200 public schools in NYC. The chefs have already begun training cafeteria staff, sampling recipes with students, and teaching students how to make the lunches.
Solutions on Screen: The Power of Documentaries to Spur Food Systems Change
From Wild Hope to Abundance, new documentaries are emerging to spotlight solutions for eaters and the planet.
Op-Ed | Flour Power: The Strength and Sustainability of Sorghum
Chefs have the power to steer the conversation toward regenerative agriculture, a practice that gives back to the Earth and yields more nutritious, tastier ingredients.
Muloma Heritage Center: Bridging the Past, Present, and Future of African Atlantic Foodways
On St. Helena Island, Muloma Heritage Center is creating a space to celebrate and teach visitors about the foodways of the African Diaspora.
Cultivating Self-Sufficiency and Sustainability: Unlocking Opportunities for Indigenous Communities
IndigeHub is working to empower Indigenous communities, helping them develop self-sufficiency and long-term success.
Cooking Up Change: How Small Shifts Can Have Radical Impact in the Culinary Industry
Tapping into joy, not fear, might be the key to driving behavior change among eaters.
From Farm to Table: Chefs Unite to Advocate for Healthy Soils and a Sustainable Future
By telling eaters the story behind their food, chefs can help others understand how their dietary choices impact the environment.
Cooking with Fire: Are Gas Stoves an Invisible Health Risk?
Studies show that gas stoves can emit harmful air pollutants. How can regulators protect the public?
20 Cookbooks Celebrating Food, Tradition, and Family
For culinary inspiration, check out these 20 cookbooks highlighting dishes from the Mexico and the American South to Portugal and Sri Lanka.
From Farm to Kitchen: Solutions to Address the “Low Hanging Fruit” of Food Loss and Waste
Everyone has a role to play in addressing food loss and waste, say experts at the U.N. Climate Change Conference.
