Community composting sites aren’t just places to recycle food scraps, their leaders say. They are also a classroom where city residents can become part of a movement.
Serving Up Success: Chefs in Schools Transforming NYC’s Public School Lunches
Over the next two years, the 62 WITS chefs will reach all 1,200 public schools in NYC. The chefs have already begun training cafeteria staff, sampling recipes with students, and teaching students how to make the lunches.
Op-Ed | Sustainable Plates, Sustainable Cities: Urban Leaders Are Taking Climate Action with Transformative Food Policies
The path forward can be as close as tomorrow.
Transforming Health with Food as Medicine in New York City
CHALK’s training program helps pediatric residents better understand social determinants of health and the importance of interdisciplinary intervention.
The Battle for Delivery Workers’ Wages: Lawsuits and Legislation in NYC
NYC’s landmark decision on delivery workers’ wages has sparked intense pushback from app-based food delivery companies.
Through Urban Food Systems, We Can Transform Food Policy And Nutrition Access—Starting Right Now
More than half the world’s population resides in cities and by 2050, 70 percent of the world could live in urban areas.
NYC Unveils First Ever Roadmap to Revolutionize Food Education in Public Schools
The roadmap outlines goals and strategies to improve healthy eating habits among K-12 students in New York City’s public schools.
Lifting the Cap Is Just the Start: Transforming Policies for Street Food Vendors in NYC
The Street Vendor Project is empowering and protecting New York City’s street vendors, ensuring their voices are heard, and fighting for a fairer system.
New York City Commits to 33 Percent Reduction in Food-Based Emissions by 2030 to Combat Climate Change
New York City Mayor’s Office of Food Policy announced the city’s commitment to reducing food-based emissions by 33 percent by 2030.
New York May Be First State to Have Values-Based Food Purchasing
The Good Food NY Bill would make NYC the first to install a values-based approach to food purchasing.
