Challenges brought by the COVID-19 pandemic provided new opportunities for businesses to become more sustainable.
During the COVID-19 lockdowns, residents in Mutare, Zimbabwe turned to backyard vegetable gardening to sustain their families and boost their incomes.
Using sustainable agriculture methods, a community of women breakers of the babassu fruit are reinventing the cycle of production of this crop in the northern region of Brazil.
Global hunger is worsening, exacerbated by the COVID-19 pandemic. U.N. FAO Chief Economist Maximo Torero identifies three concerning trends contributing to the crisis.
A growing number of consumers want to see businesses adopt more sustainable practices.
The Global Alliance for Improved Nutrition (GAIN) is playing a key role in improving the nutrition landscape in Ethiopia.
This event, hosted by India’s M.S. Swaminathan Research Foundation, will focus on issues of food and nutrition insecurity among the COVID-19 pandemic and the climate crisis. Food Tank’s president, Danielle Nierenberg, will deliver a lecture during this event on the importance of biodiversity, dietary diversity, nutrition security and cultural heritage within the food system.
Covid-19 virus, in general, increased the awareness for people to buy local food, and about how smaller farmers work.
The pandemic disrupted the food service industry. Some sectors learned to become more agile.