COVID-19 has revealed weaknesses and contradictions in our food system, but also opens up opportunities to reduce waste, improve sustainability standards, and bring equity into supply chains.
The Technical University of Denmark has identified a strain of lactic acid bacteria that can be used to ferment camel milk safely.
On “Food Talk with Dani Nierenberg,” Dani speaks with the Director of Programs – Native Agriculture and Food Systems for First Nations Development Institute, A-dae Romero-Briones. They discuss the work First Nations, kincentric ecology and land stewardship, as well as…
Dr. Felix Kwame Yeboah describes his work at the intersection of agricultural development and youth livelihoods in Africa.
From better business practices to policy intervention, the current pandemic creates an opportunity to address food safety, create more sustainable practices, and transform the food and health systems.
Many small farmers have to haul their livestock hours away to have them processed. Allowing the sale of meat from smaller, local slaughterhouses could help sustainable farms compete with huge corporations—but is it safe?