On “Food Talk with Dani Nierenberg,” learn about Kamala Harris on dietary guidelines and the implications of food policy. And hear from Ted Nordhaus of the Breakthrough Institute, Tom Philpott, author of Perilous Bounty, and Luis Guardia of FRAC.
Successes in farming communities from Nepal to Guatemala hold lessons for those in the U.S. who see small-scale farms as one way to build resilience. Though each success story is different, the communities often share three commonalities.
The food industry is taking the steps to monitor and report their environmentally and socially supportive choices—but not taking action to move the needle.
U.N. Environment Programme report shows that land-use practices that store carbon could be key in the fight against climate change.
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.