As part of the Smithsonian’s Food History Weekend, Food Tank President Danielle Nierenberg will receive the 2020 Julia Child Award.
The new FEMA Empowering Essential Deliveries Act will ease restrictions on federal aid to help state governments enlist restaurants for emergency food preparation.
To respond to COVID-19, restaurants have gotten creative and transformed into community kitchens. Here’s a running list of restaurants around the U.S. that have begun donating meals, selling groceries, and assembling meal kits.
As COVID-19 spreads in Mexico, citizens will likely see the pandemic impact food security, student nutrition, agricultural workers, and more.
The COVID-19 pandemic has hurt everyone in the food system, from farmers to restaurant servers to hungry students. Here is a running list of organizations you can support with donations of money, food, and your volunteer time.
In a recent New York Times article, chef and activist José Andrés calls for the adoption of a proposal called “America Eats Now.” He outlines how the federal government could feed vulnerable Americans while supporting struggling farmers, food distributors, and chefs amid COVID-19.
Food Tank’s Danielle Nierenberg will conduct live interviews with incredible guests every day, allowing us to continue talking and asking questions about the food system while we stay safe at home.
Food Tank is highlighting 20 chefs proving plants are some of the most versatile ingredients for special occasions—especially this Valentine’s Day.
Chefs and cookbook authors show the potential of reaching a nutritious, sustainable food system by championing plant-based cooking.