Sustainable diets are pivotal in global warming mitigation, but some actions can make our diet more sustainable, to the benefit of health and environment.
On Food Talk, chef, restaurateur, and advocate Spike Mendelsohn talks about the food issues that motivate him to expand beyond his restaurants and into policy and advocacy spheres.
The Community Coalition for Real Meals wants to reorient the food business model away from “Big Food” and toward “Real Food”—food that supports producers, equity, and the environment.
New research by the Center for Rural Affairs explores how the Santee Sioux people wish to rebuild a sovereign food system and build a healthier and more resilient Nation.
A team of leading food lawyers and legal scholars in the United States (U.S.) is launching the Healthy Food Policy Project (HFPP), a collaborative initiative working to identify and elevate effective local food laws as examples for advocates in communities across the country. The website features a searchable database of local laws that seek to promote access to healthy food while contributing to strong local economies, an improved environment, and health equity.
New research reveals that children who follow a Mediterranean-style diet are more likely to have healthier weight status, and better quality sleep.
The Kitchen Community’s school learning gardens are rooted in hands-on teaching, sustainable school food, and applicable life skills. These oases are outdoor classrooms for communities with limited resources and a lack of green spaces.