The Sustainable Restaurant Association challenges food businesses in the U.K. to take the lead on sustainability by cutting meat, food waste, and single-use plastic from their plates
To boost transparency in the agricultural industry, Erin Fitzgerald of the U.S. Farmers and Ranchers Alliance calls upon people to learn more from farmers and the diversity of ways they tend to their land.
Behavioral scientists want to fill grocery carts, take-away containers, and fridges with sustainable food, without consumers needing to think twice about it.
The EAT-Lancet Commission for Food, Planet, and Health released its scientific review, publishing the world’s first-ever scientific targets for healthy diets and sustainable food production.
Innovations that help consumers store and use food at home can be effective at improving food security and tackling food waste. Today, scalable innovation in consumer packaging is making home storage easier and more efficient than ever.
On Food Talk, Howard-Yana Shapiro describes how uncommon collaborations between organizations and communities is the right way to go about solving problems in the food system.
On World Food Day, the path to a sustainable food system includes a holistic framework to tackle decisions on public health, soil regeneration, and the environment.
On Food Talk, Fabrice DeClerck plots out the changes needed in the food system to improve the planet’s wellbeing. The first step: improve dietary health.
Kass’s new book, Eat A Little Better shares the lessons he imparted while chef to the Obamas and White House food policy advisor: anyone can eat flavorful, healthy food with the environment in mind.
The Farm Bill Law Enterprise’s series of reports call upon Congress to diversify the agricultural economy, improve food access and nutrition, and encourage productivity and risk management in new farm bill.