This fall, global leaders are pushing for urgent food and climate solutions at Climate Week NYC, COP 29 in Azerbaijan, and the Africa Food Systems Forum in Kigali. Don’t miss out on these critical conversations!
Looking Ahead to More Resilient, Nourishing, and Equitable Food Systems
On World Food Day, food systems leaders point to the power of policy change, labor organizing, and research to address some of the world’s most pressing challenges.
How Writers Are Impacting the Food System
On “Food Talk with Dani Nierenberg,” hear about the authors who are writing about and inspiring change in the food system today. Dani talks with Marion Nestle, Tom Philpott, Hari Pulapaka, and Michael Pollan.
Food Tank’s Fall 2020 Reading List
As the cool weather sets in, Food Tank is here with a list of 22 books to inspire hope for the food system’s future.
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.
2018 NYC Food Tank Summit: Fireside Chat with Marion Nestle
Marion Nestle sits down with Food Tank President Danielle Nierenberg to talk food activism and how every eater can start local to help build a better food system by voting with their dollars.
To End Food Waste, “We Have to Do Something About the Food System”
On Food Talk, Marion Nestle uncovers the common roots of food waste, nutrition myths, and overconsumption: “The root cause is overproduction in our food system.”
Tools from Pasta Advisory Council Help Eaters Design Healthy Meals
In response to recent research confirming that very few Americans consume pasta in the healthiest ways, The Barilla Group has released a new portion reference guide to help eaters unlock the health benefits of the Italian staple. When prepared in the right ways, pasta can be a central component of a healthy diet, but American restaurants on average serve portions 480 percent larger than nutritionists recommend.
