While chefs have been a driving force improving school food for a long time, now they’re also stepping in to transform hospital kitchens, bringing with them expertise in healthy menu planning and fresh food sourcing.
Urban farmers are reclaiming empty lots, yards, abandoned parks, and even the patches of grass between sidewalks and roads in order to grow food — here’s why.
Changing lifestyles and a reliance on imported food is eroding traditional cuisine in Ghana. Through food across the continent, this Ghanaian chef is celebrating and preserving Africa’s culinary heritage, one yassa, maboke, or fonio jollof at a time.
Valentin Thurn’s new film 10 Billion What’s On Your Plate is available now on Video On Demand. Watch to see how we’re going to feed 10 billion people by the year 2050.
The EU Food and Farming Forum on May 29–30, 2018 gathers food leaders in Brussels to create a Plan B to EU agricultural policies.
Every four years, a new Farm Bill must be passed by the U.S. Congress. This massive piece of legislation covers many different aspects of food and agriculture in the United States—from nutritional assistance for low-income communities to subsidies for farmers to conservation of natural resources.
The Food Sustainability Media Awards honors journalists whose work raises awareness around sustainable food, agriculture, and nutrition. At a special evening event, eco-chef Tom Hunt shared his experience as a chef and activist and his food philosophy.
Food Tank has created a list of 17 organizations dedicated to progressively improving agro-ecosystems and livelihoods all over the world.
The winners of the Foundation for New York’s Strongest micro-grant winners have been announced, recognizing innovative action against food waste in New York’s bid to be zero waste by 2030.
Ceres’ new food and beverage sector report commends leadings companies on climate goals, but calls for bold plans across the sector in sustainability, water conservation, and human rights security.