Tipped service workers are seeing a decline in tips and an increase in sexual harassment amid the pandemic, according to a new report.
COVID-19 has revealed weaknesses and contradictions in our food system, but also opens up opportunities to reduce waste, improve sustainability standards, and bring equity into supply chains.
Nearly one in three Navajo Nation households are without indoor plumbing. Yolanda Tso founded WATERED to bring handwashing stations to households to help fight COVID-19.
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.