Major U.S. Grocery Stores Step Up to Save the Bees, But Are They Doing Enough?

Some of the largest U.S. grocery stores are stepping up and taking action to protect bees from toxic pesticides.

Europe Advances Farm to Fork Strategy with New Sustainability Code of Conduct

A recently signed Code of Conduct in Europe aims to improve sustainability in food businesses, but some NGOs are concerned that the Code is not enough to support sustainable food systems.

Apeel Sciences Secures New Funding to Fight Food Waste

The food science company plans to use the investments to increase sustainability in supply chains.

The Post-COVID Hospitality Industry: “Crisis Creates Opportunities”

Challenges brought by the COVID-19 pandemic provided new opportunities for businesses to become more sustainable.

Startups Looking to Change the Snack Industry with Planet-Forward Options

A new program is helping startup companies expand their business and promote healthy and environmentally-friendly snacks for the future.

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.

Support Food Tank in the New Year by Becoming a Member Today

Become a Food Tank member today and help to build a stronger, more resilient food system.

Industry Leaders Gather to Discuss the Impact of COVID-19 on Restaurants

Join restaurateurs and industry leaders in discussion about the impact of COVID-19 and the post-pandemic future of restaurants.

Food Industry Is Aligning with SDGs—but Not Taking Action

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.

“Real Food Is Food That We Trust to Nourish:” Body, Farmer, and Planet

“Real food is food that we trust to nourish our bodies, food that we trust to nourish the farmer, and food that we trust to nourish the planet,” says Kimbal Musk on this week’s Food Talk.