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.
Has COVID-19 Led to a Plant-Forward Revolution?
Plant-based product sales are on the rise as consumers think more critically about the foods they eat and their role in the food system.
Not All Plant-Based Proteins Are Created Equal
On “Food Talk with Dani Nierenberg” Dan Curtin of Greenleaf Foods and Lightlife Foods discusses the growing demand for healthy plant-based products, the importance of consumer choice, and what it means to be a sustainable business.
10 Myths About Plant-Forward Eating
Learn the truth behind these 10 myths about plant-forward eating.
Meat Alternatives Warrant More Research, Says Johns Hopkins Study
A new review from the Johns Hopkins Center for a Livable Future compares plant-based substitutes and cell-based meats to farmed meat.
The Pandemic Almost Killed My Restaurants. The Climate Crisis Will Be Worse.
The climate crisis threatens restaurants and the livelihood of workers. The time is now to reconsider our diets and the impact that consumers’ eating habits have on the planet.
New on the Podcast: Marion Nestle Discusses Her New Book and the Current State of Food Politics
Marion Nestle’s new book Let’s Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health examines a wide range of issues from school lunches, cultured meat, superfoods, and self-medicating with dietary supplements.
Balancing Diets, Carbon, and Nutrition Takes More Than Changing the Menu
Changing eating habits to include more plants and less or no meat is challenging for countries where people still struggle to meet their nutritional needs. Lower carbon diets should be more ambitious to achieve food security.
Trading Land for Lab: Cultivating Clean Meat
The Good Food Institute’s Bruce Friedrich talks about the options that may convince consumers to eat with the planet’s health in mind.
Sweden’s Dietary Guidelines: “Eat greener, not too much, and be active.”
Sweden’s simple and straightforward approach to dietary recommendations makes it easy for citizens to make informed choices about their impact on the environment and their health.
Under Climate Change: the Policy Catalyzing Transformation
According to the panel of experts, food policy addressing GHG emissions, waste, and dietary patterns need this to transform food under climate change.
