If the FDA isn’t approving the novel proteins, stabilizers, and artificial flavors in our food, who is?
Food Tank’s Weekly News Roundup: Meat Returns to Eleven Madison Park, Fires Rage in Europe, and Mexico Cuts Poverty
This week, Eleven Madison Park brings back meat, USDA curbs union rights, wildfires rage in Europe, and U.S. agencies delete climate data.
Draft MAHA Report Favors Research, Not Rules
A leaked draft MAHA Strategy to address childhood chronic disease highlights education and research but avoids tougher restrictions on industry.
From Capitol Hill to the School Cafeteria: Q&A with Dan Glickman on Fixing Our Food System
former U.S. Agriculture Secretary Dan Glickman reflects on the evolving politics of food and agriculture, calling for science-driven, bipartisan solutions to meet today’s climate, health, and nutrition challenges.
Op-Ed | Who’s Watching Our Food?
The FDA has long been an invisible safeguard of public health. We’re seeing what happens when these systems are weakened.
When it Comes to Food Safety, We’re All Responsible for One Another
Foodborne illnesses affect around 1 in 10 eaters every year.
The Hidden Costs of Food Misinformation: Visualizing the Consequences
The current wave of food anxiety stems, in large part, from a misunderstanding of hazard versus risk.
Food Tank’s Weekly News Roundup: Gene-Edited Livestock, Water Scarcity Solutions, and Ocean Deregulation
This week, we’re looking at deregulated fishing zones, drought solutions in Libya, and a stalled FDA response to food safety violations.
Food Tank’s Weekly News Roundup: What Tariffs Mean for Farmers, a Nutritionist’s Thoughts on MAHA, and the Strengthening of Indigenous Foodways
Catch up on food systems news from the last week and read about the latest updates on the trade war, what staffing cuts at FDA mean for public health, and a nutritionist’s thoughts on MAHA.
Cleaner, Greener, Tastier: The Future of Shrimp Farming?
Discover how Dr. Loc Tran’s research at ShrimpVet is making shrimp farming more environmentally friendly and producing tastier shrimp.
FDA Bans Red Dye No. 3 in Food and Drinks
Health advocates call the FDA’s decision to ban the dye a “critical step for protecting consumers.”
FDA 101: FDA Prioritizes Nutrition Initiatives to Help Shape a Healthier Future for America
With a century of evolution and legislative backing, the FDA works to safeguard the food supply, empower consumers with accurate labeling, and propel science-backed policies.
Food Donation Can Help Nigeria Fight Hunger and Cut Food Waste
The Global Food Donation Policy Atlas research shows Nigeria could benefit from improved food donation policies.
A New Proposal Would Restructure the Food and Drug Administration
U.S. policymakers introduced The Food Safety Administration Act of 2022, which aims to establish a separate agency to govern food safety.
Food (In)Security and Waste: Lessons from the Pandemic
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.
New Research Finds Method to Create Safe Camel Milk Products
The Technical University of Denmark has identified a strain of lactic acid bacteria that can be used to ferment camel milk safely.
Honoring Indigenous Food Systems With A-dae Romero-Briones
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 of First Nations, kincentric ecology and land stewardship, as well…
New on the Podcast: Dr. Felix Kwame Yeboah on Youth-Powered Agricultural Development
Dr. Felix Kwame Yeboah describes his work at the intersection of agricultural development and youth livelihoods in Africa.
Everyone’s Business: Food Systems Transformation as the Defining Issue of our Time
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.
Louisiana Chef Working to Strengthen Food Relief Efforts
Chef Amy Sins works to build a more food resilient New Orleans by strengthening its foodways and improving disaster preparedness efforts.