Teri Olle, Policy and Advocacy Director at SF-Marin Food Bank, emphasizes the importance of collaboration in order to end food insecurity and hunger in San Francisco and Marin County, where 1 in 4 residents need food assistance.
Feeding America: Hunger Exists in Virtually Every County in America
The U.S. Department of Agriculture (USDA) estimates that 42 million people, including 13 million children, in the United States were food insecure in 2015. While food insecurity rates have been declining since 2009, the last year of the Great Recession, food insecurity and poverty still remain highe
A Global Effort to Fight Food Waste
The Slow Food Youth Network (SFYN) is bringing ugly produce, funk music, and food waste education together for the world’s largest food waste awareness event on April 29: World Disco Soup Day.
Patricia Baker Sees Opportunity in Anti-Hunger Grassroots Movements
Patricia Baker, Senior Policy Advocate at Massachusetts Law Reform Institute (MLRI), is speaking at the inaugural Boston Food Tank Summit, “Investing in Discovery,” which will be held in collaboration with Tufts University and Oxfam America on April 1, 2017.
17 Food Heroes Uprooting Conventional Attitudes About Food
Check out how these 11 people and organizations are alleviating hunger, forging new attitudes about food, and partaking in vital research to better our relationship with food.
New York’s Dynamic Duo Leads the Food Waste Fight with Transfernation
Samir and Hannah started as two college students with an idea—now, the duo leads the fight against food waste for events across New York City, rescuing tens of thousands of pounds of food annually. Learn more about their story and future plans in this exclusive interview with Food Tank.
OzHarvest: Reducing Food Waste with Unused Airline Food
Australian food rescue organization OzHarvest, is working with airlines, collecting uneaten airline food to feed vulnerable people and families and reduce food to landfill.
Milan Soup Kitchen Serves Up More Than Soup from City’s Waste
In a year, the Refettorio Ambrosiano saved more than 25 tons of food from being wasted. The sustainable soup kitchen continues to pursue a creative and sustainable model for redistributing food waste.