Building a Borderless Food System in San Diego and Tijuana

Border regions can be fertile ground for culinary cross-pollination, and San Diego/Tijuana is no exception. This mingling of cultures here birthed Cali-Baja cuisine—a cooking style that embodies growing efforts to connect food systems across the border

From Soil to Supper—Technology and the Food System

According to a new report, the food system is on the verge of the new frontier, powered by machine learning, artificial intelligence, and other technologies.

Taste Your Way into the Future at Food Loves Tech

The 2018 Food Loves Tech Expo, hosted by food magazines Edible Manhattan and Edible Brooklyn, focuses on how technology and innovation shape the way we cultivate and consume food. Over two days of immersive installations, tastings, leadership panels, and dining experiences, attendees can test the technologies of the future impacting the food chain from field and sea to the next generation.

Food For Thought, 25 Organizations Growing Change

As we countdown to the November 14th Food Tank Summit, we highlight 25 organizations in San Diego building a global community for safe, healthy, nourished eaters.

Reshaping the Global Food System: “It’s About Leading” for Big Food Companies

On Food Talk, Justin Whitmore of Tyson Foods talks about the company’s ambitious goals for a sustainable, making a better food system for both people and the planet.

Controlling Food: An Excerpt from Nourished Planet

The control over food often signifies power over others. While women make up the majority of the agricultural labor force worldwide, they retain little control over their lives. With more resources, female farmers have the potential to regain this control while bringing millions out of hunger.

Treasure8 Aims to “Evolve” the Food System by Repurposing Food Waste

Based on Treasure Island in San Francisco, Treasure8 begins with leftover or ugly fruits and vegetables from farmers’ fields and unwanted produce from food processing facilities. “We can take these very large waste streams and we can upcycle them into safe, tasty, healthy products and ingredients that can work at large scale distribution.” Childs says.

Abby Maxman Believes Hunger’s Roots Lie in Inequality and Injustice

Food Tank had the opportunity to talk with Abby Maxman, President of Oxfam America about the right to food and lasting solutions to some of the world’s most pressing challenges, such as climate change and gender inequality.

Solving Food Waste “Is Something All of Us Can Do On Our Own”

On Food Talk, Marion Nestle uncovers the common roots of food waste, nutrition myths, and overconsumption: “The root cause is overproduction in our food system.”

21 Chefs Bringing Foraged Ingredients to the Table

Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.