The FABLE Consortium’s recent report proposes strategies and pathways for 20 countries to develop sustainable land-use and food systems.
Report Details Harmful Consequences of Prison Food Policies
Impact Justice’s new report detailing prison food policies and practices shows what message we are sending to people who are incarcerated through food.
Dietary Guidelines for Americans: There Are No Healthy People on an Unhealthy Planet
The Dietary Guidelines for Americans have the potential to better public health and the environment. But in recently released 2020-2025 guidelines do not go far enough.
Superfood Bar with Compostable Wrapper Reclaims Carbon
Impacts Snacks, a plant-based superfood bar company, is using compostable wrappers and reclaiming more carbon that it uses to make its bars.
Bridging the Gap Between the Plant-Based Protein and Meat Industries
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.
Liberation Ice Cream: kubé Brings Justice to People and Food
kubé is rebuilding a more inclusive regenerative economy through their plant-based coconut ice cream.
Most Americans Have Roundup in Their Bodies. Researchers Say One Week of Eating Organic Can Help.
A new study finds that just one week of organic eating can reduce pesticide levels in the body by an average of 60 percent.
Has COVID-19 Led to a Plant-Forward Revolution?
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.
New on the Podcast: Marion Nestle Discusses Her New Book and the Current State of Food Politics
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 Work to Revive Indigenous Seasonings
Nigerian chefs Tunde Wey and Ozoz Sokoh are working to revive iru, an indigenous West African fermented seasoning.
