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.
Frances Moore Lappe is the author of Diet for a Small Planet, a landmark book published in 1971 that illustrated the relationship between food, agriculture, and environmental degradation. For the 50th anniversary of the book’s publication, she joins Food Tank to discuss the path toward a more sustainable food system.
Young people are buying and eating more meat than older generations, according to new research from the World Resources Institute.
Building more healthy, sustainable, and resilient food systems is central to reversing biodiversity loss, reducing greenhouse gas emissions, and ensuring food security for everyone.
Experts discuss the importance of eating plant-based diets for our health and for the planet’s.
Can consumers eat well without wrecking the planet? How does plant-based meat fit in the picture? Experts unpack how dietary choices impact the food system.
Experts discuss why food systems must support not just calorie production, but nutrient-dense, locally adapted diets.