Danielle Nierenberg, President of Food Tank, discusses her work building transparent and strong communication between all players in the food system. Breaking these barriers and taking action will result in an environmentally, economically, and socially sustainable food system.
The Beyond Burger, a new plant-based burger, has won fans from both vegetarian and vegan eaters as well as traditional meat eaters.
At the Butchers Club in Hong Kong, this new trend suggests a growing market for plant-based protein on traditionally meat-centric menus.
Greenpeace’s new report on the meat and dairy system outlines key environmental and health impacts, and calls governments, businesses, and individuals to action.
This year, the Roddenberry Foundation will award U.S.$1 million to four organizations for innovations in food waste, plant-rich diets, education, and gender equity.
Annie’s unveils new programs in regenerative agriculture for improving soil health, fighting climate change, and connecting customers to the source of their food.
Changing lifestyles and a reliance on imported food is eroding traditional cuisine in Ghana. Through food across the continent, this Ghanaian chef is celebrating and preserving Africa’s culinary heritage, one yassa, maboke, or fonio jollof at a time.
Food Tank asked our readers to share what innovations they find most exciting to deal with climate change on the farm. They responded with diverse examples from around the world.
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.
An article about the System of Rice Intensification (SRI) in Mali describes how this methodology helps farmers deal with climate change.
A new study comparing the carbon sequestering potential of organic soil vs. soil from conventional farming reveals that organic soil is able to store significantly larger amounts of carbon for longer. Can organic farming help combat climate change?