“With the right kind of motivation and education, young people can actually become the change we so desperately need” in the health system, says Drescher.
Drought tolerant crops that deliver nutrition and income to farmers could bring more food security to the region. Dr. Moses Siambi from ICRISAT explains how relying on single, water-intensive crops during dry periods can be risky.
Chefs and cookbook authors show the potential of reaching a nutritious, sustainable food system by championing plant-based cooking.
Malnutrition is a global epidemic, and two organizations have gathered a group of global experts to come up with solutions in the food supply chain that can improve nutrition in emerging economies in just five years.
Because of high levels of food loss and waste—especially of nutrient-rich, perishable foods—as many as three billion people are consuming low-quality diets that result in micronutrient malnutrition as well as rising levels of obesity.
Paul Newnham discusses his work at SDG2 Advocacy Hub, a platform for stakeholders to discuss and plan for the United Nation’s goal of zero hunger and more sustainable agriculture by 2030.
The Truth About Food, a new book by Dr. David Katz, president The True Health Initiative, digs through the lies and the fads about healthy eating and shows that science clearly shows us that a diet based in whole foods and mostly plants is best for both your health and the planet.
World Pulses Day is February 10th! Read about why pulses matter for global health and the environment in 10 of our favorite Food Tank articles.
The EAT-Lancet Commission for Food, Planet, and Health released its scientific review, publishing the world’s first-ever scientific targets for healthy diets and sustainable food production.