A new True Health Initiative report addresses critics of the controversial Seven Countries Study begun in 1958, which sought to examine lifestyle and dietary factors with coronary heart disease outcomes across time.
New research reveals that children who follow a Mediterranean-style diet are more likely to have healthier weight status, and better quality sleep.
“It’s now time to go beyond adjusting recipes and start to build new and truly sustainable business models,” says Dr. Gunhild A. Stordalen of the EAT Food Forum 2016.
Food Tank sat down with Paul Lebeau of Wolfgang Mock to discuss home milling, its benefits, and the passion driving their work.
There has been no reduction in advertising unhealthy foods to Australian children on television, despite the food industry’s introduction of voluntary self-regulation standards in 2009.
Keri Glassman talks about her lifelong passion for food and nutrition and how she instills that interest in others through nutrition education and helping people to make small shifts in their diet that lead to long-term health.
Michel Nishan talks about his multifaceted approach to food system change; his approach? Tear down barriers and create meaningful food policy that benefit low-incomes families so that they are able to provide healthy, fresh foods to their families. If they can afford it, they will buy it.
Norbert Wilson talks about the eye-opening experiences he had after college that led to his dedication to research why we eat what we eat and the circumstances that drive food waste. He also shares his ideas about how to create a more accessible food system for all.
Corby Kummer 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.
As part of Black History Month, Tambra Raye Stevenson, Founder and CEO of Women Advancing Nutrition Dietetics and Agriculture (WANDA), discusses how they are crossing continents to create a new generation of women and girl leaders from farm to fork.