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.
Are Young People Really Eating Less Meat?
Young people are buying and eating more meat than older generations, according to new research from the World Resources Institute.
Why Are Diets and Biodiversity Linked?
Building more healthy, sustainable, and resilient food systems is central to reversing biodiversity loss, reducing greenhouse gas emissions, and ensuring food security for everyone.
Exploring the Importance and Challenges of Plant-Based Diets
Experts discuss the importance of eating plant-based diets for our health and for the planet’s.
How Can Consumers Eat Well Without Wrecking the Planet?
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.
U.N. Food Systems Champions Discuss Solutions that Support Nutritious Diets for All
Experts discuss why food systems must support not just calorie production, but nutrient-dense, locally adapted diets.
Nine Ways to Eat for Healthier Planet
These tips can help you maintain a sustainable diet that supports the health of the planet.
Celebrating Sustainable Food Rooted in Place and Tradition
A panel discussion featuring chefs from the United States and Latin America discuss the importance of a diet that works with the environment.
A Countdown to Earth Day: Register Now For Panel Series Food Culture, Health, and Climate
Join Food Tank as we count down to Earth Day with a series of panel conversations that explore the intersection of food culture, health, and climate.
Experts Discuss the Connection Between Human and Planetary Health
During an event co-hosted by Food Tank and the Barilla Foundation, experts argue that food, culture, and environmental health are inseparable.
Raley’s CEO Wants to Change the Way We Eat
President and CEO of Raley’s Family of Fine Foods talks about the role supermarkets can play in directing consumers toward healthier options.
Michael Moss’s Hooked Explores the Ways Companies Manipulate Our Diets
Hooked by Michael Moss explores food addiction, the importance of government intervention, and companies’ tactics to keep consumers coming back for more.
SNAP-Ed Is Helping U.S. Families Make Healthier Choices, Study Shows
Study shows SNAP-Ed is helping U.S. families make healthier choices.
TurtleTree Labs Creates First-Of-Its-Kind Cell-Based Milk Solution
TurtleTree Labs can make milk without cows, and claims their technology could revolutionize the dairy industry.
Dietary Guidelines for Americans: There Are No Healthy People on an Unhealthy Planet
The Dietary Guidelines for Americans have the potential to better public health and the environment. But in recently released 2020-2025 guidelines do not go far enough.
New Research Finds Method to Create Safe Camel Milk Products
The Technical University of Denmark has identified a strain of lactic acid bacteria that can be used to ferment camel milk safely.
Collard Week Showcased the Varieties and History of Collards
The history, cultivation, and culinary possibilities collard greens took center stage for an entire week during Collard Week.
Bridging the Gap Between the Plant-Based Protein and Meat Industries
The meat and plant-based protein industries do not have to be opponents. Rather, each can learn lessons from the other to help reduce companies’ carbon footprint and develop healthier products.
Innovating for the Future of Plant-Based Protein
Through low-tech solutions and natural processes, food companies like Lightlife are developing plant-based proteins that are good for consumers and the planet.
Most Americans Have Roundup in Their Bodies. Researchers Say One Week of Eating Organic Can Help.
A new study finds that just one week of organic eating can reduce pesticide levels in the body by an average of 60 percent.
