The Singapore-based food tech startup Karana Foods is working to support biodiversity and benefit farmers, consumers, and chefs, through a meat alternative made from jackfruit.
As medical professionals recognize the tangible benefits of making food an integral part of preventing and fighting disease, Food Tank highlights 22 health professionals advancing the concept of food as medicine around the world.
Roots, Resistance, and Reclamation explores how Black women are embracing the roots of African Diasporic food systems, resisting the current food system, and reclaiming food and land.
On “Food Talk with Dani Nierenberg,” Raphael Podselver of ProVeg International discusses the impact of industrial livestock production on the environment, the challenge of shifting eaters’ diets, and the importance of putting food on the agenda at future global conferences.
Frances Moore Lappé calls the American fascination with animal protein “a fixation.” To mitigate climate change, it’s time for U.S. consumers to reassess their consumption patterns.
Climate action plans required by the Paris Agreement are a strategic opportunity to center food systems in government policies.
Research finds that 11 million people die prematurely due to unhealthy diets each year. Healthy foods must be available, affordable, and accessible for all.
A new paper outlines how dietitians and nutrition professionals can promote sustainable food systems.
During this event, Brent Loken, the Global Food Lead Scientist for WWF, and Stineke Oenema, the Executive Secretary of UN Nutrition, and Federico Bellone of the UNFCC COP26, join Danielle Nierenberg to discuss the inextricable links between sustainable consumption and diet, climate change, biodiversity, and health as well as the importance of breaking down silos for food systems transformation.