Impacts Snacks, a plant-based superfood bar company, is using compostable wrappers and reclaiming more carbon that it uses to make its bars.
The meat and plant-based protein industries do not have to be opponents. Rather, each can learn lessons from the other to help reduce companies’ carbon footprint and develop healthier products.
A new study finds that just one week of organic eating can reduce pesticide levels in the body by an average of 60 percent.
Plant-based product sales are on the rise as consumers think more critically about the foods they eat and their role in the food system.
Marion Nestle’s new book Let’s Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health examines a wide range of issues from school lunches, cultured meat, superfoods, and self-medicating with dietary supplements.
Nigerian chefs Tunde Wey and Ozoz Sokoh are working to revive iru, an indigenous West African fermented seasoning.
In some neighborhoods, organic produce can be inaccessible and unaffordable, but everyone has a right to food free from pesticides.
COVID-19 is exacerbating challenges faced by farmworkers. The National Center for Farmworkers Health and other healthcare centers are trying to help them stay safe.
Food Tank’s summer 2020 reading list includes books on a wide range of topics, including food access and culture in Black communities, food relief programs, and the effects of technology on global food supply chains.