A new report shows that food bank programs are important in fighting hunger in school children during the COVID-19 pandemic.
Food Tank and Hunter College NYC Food Policy Center recently hosted The Impact of COVID-19 on Restaurants. Watch the full event now and learn from some of the top chefs as they discuss the ways the pandemic is impacting the restaurant industry.
Join restaurateurs and industry leaders in discussion about the impact of COVID-19 and the post-pandemic future of restaurants.
These organizations are working to revive restaurants for short and long-term success.
Through the COVID-19 Food Waste Solutions Fund, ReFED is helping White Pony Express rescue food and divert it to Californians in need.
A Chicago butcher launched a meat shares program to connect consumers to affordable, locally sourced meat.
Among the COVID-19 relief plans CARE reviewed, 34 documents ignored women and girls entirely. Just five proposed actions to address gender inequality.
The climate crisis threatens restaurants and the livelihood of workers. The time is now to reconsider our diets and the impact that consumers’ eating habits have on the planet.
On “Food Talk with Dani Nierenberg” Dani discusses the consequences of food waste as well as the people and organizations that are working to combat it.
On the latest episode of the podcast, featuring conversations with Baldemar Velásquez of FLOC, Teresa Romero of the UFW, and Sonia Singh and Suzanne Adely of the Food Chain Workers Alliance, focuses on farm workers, climate change, and protections for essential workers.