A recent report from the Center for Science in the Public Interest (CSPI) finds that no federal policies and few state policies affecting food bank donations currently prioritize nutrition.
Food Waste Experts Highlight Policy Solutions for the Public and Private Sectors
The event highlights policy solutions that reduce food waste across the food supply chain and improve food security.
Alabama Food Bank, Facing Funding Cuts, Finds Creative Solutions to Try to Meet Demand
Following the decision to cut a federal emergency food assistance program by the U.S. Department of Agriculture (USDA), the Community Food Bank of Central Alabama (CFBCA) is working to find new ways to feed the community. CFBCA, a leading food…
Food Banks Face Surging Demand This Holiday Season
Food banks face are facing a major surge in hunger this holiday season. Food Tank shares ways to help and food banks to support.
School-Based Food Bank Programs Most Effective, Report Says
A new report shows that food bank programs are important in fighting hunger in school children during the COVID-19 pandemic.
Donation-Only Restaurant Provides a Hot Meal and Community
Alabama restaurant Drexell and Honeybee’s provides meals to everyone who visits – free of charge.
Fair Trade Kampot Pepper Helps Cambodian Farmers and Canadian Food Banks
The 50 Million Meals Campaign is working with a collective of 400 small, organic pepper farmers in Southern Cambodia to develop a community-based, fair trade distribution system for the Kampot pepper.
Food Pantry Elijah’s Promise Faces Greater Demand During COVID-19
Local food pantries, like New Jersey-based Elijah’s Promise, are working on the frontlines of COVID-19 to feed vulnerable communities, but they are struggling to meet the rising demand for their services.
New on the Podcast: Emily Broad Leib and Doug O’Brien Talk International Food Donation, and Chef Pierre Thiam Calls for Fonio on American Tables
On Food Talk Live: Dani talks with the creators of the new Global Food Donation Policy Atlas about mapping food donation and waste. Then, chef Pierre Thiam introduces the ancient African grain fonio and its potential to fight food insecurity and climate change.
Mike Curtin Talks DC Central Kitchen, COVID-19
“Poverty is expensive. It is hard to be poor”
