FoodCorps service members continue to serve students as they conduct food and nutrition education online and assist with emergency school meals.
Successes in farming communities from Nepal to Guatemala hold lessons for those in the U.S. who see small-scale farms as one way to build resilience. Though each success story is different, the communities often share three commonalities.
As food insecurity in the U.S. rises and food relief programs grapple with overwhelming demand during the pandemic, some unusual partners—renewable energy companies—are stepping up.
Dr. Felix Kwame Yeboah describes his work at the intersection of agricultural development and youth livelihoods in Africa.
Local food pantries, like New Jersey-based Elijah’s Promise, are working on the frontlines of COVID-19 to feed vulnerable communities, but they are struggling to meet the rising demand for their services.
Olivier De Schutter describes his work at the intersection of human rights and food system reform.
On Food Talk Live: Marc Perrone, president of the United Food and Commercial Workers International Union, talks to Dani about labor issues during COVID-19.
According to Kellogg’s Amy Senter, the company is driving positive change in the food system through its commitment to a more sustainable supply chain. Fresh Taste director Karen Lehman describes her food system work and connecting large foundations with local communities, food producers and businesses.
Renowned New York City Chef, Marc Murphy, joins Food Talk with Dani Nierenberg to discuss his career, new opportunities, food culture, and the restaurant industry emerging from the fallout of coronavirus