Join restaurateurs and industry leaders in discussion about the impact of COVID-19 and the post-pandemic future of restaurants.
17 Organizations Helping Revive Restaurants
These organizations are working to revive restaurants for short and long-term success.
White Pony Express Rescues Fresh Food for Californians in Need
Through the COVID-19 Food Waste Solutions Fund, ReFED is helping White Pony Express rescue food and divert it to Californians in need.
The Chicago Meat Collective Launches Local Meat Share Program
A Chicago butcher launched a meat shares program to connect consumers to affordable, locally sourced meat.
Women Excluded from COVID-19 Hunger Crisis Relief, Report Shows
Among the COVID-19 relief plans CARE reviewed, 34 documents ignored women and girls entirely. Just five proposed actions to address gender inequality.
The Pandemic Almost Killed My Restaurants. The Climate Crisis Will Be Worse.
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.
After a Sharp Increase, the Rate of Food Waste May Be Slowing
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.
Farm Workers Are Facing Two Crises as Wildfires Burn in the West
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.
Closing Wet Markets May Result in Unintended Consequences
Some governments are calling for countries to close wet markets, but this may cause livelihoods to suffer.
Scientists Continue the Search for the Source of COVID-19
Scientists are looking for the origin of COVID-19, but have yet to find a definitive source.
Grocery Store Workers On The Frontlines of COVID-19
Grocery store workers are risking their lives providing essential services to Americans.
Mike Curtin Talks DC Central Kitchen, COVID-19
“Poverty is expensive. It is hard to be poor”
Purdue University’s Jayson Lusk Discusses The Economics of COVID-19
“We’re here to teach students, and try to help them prepare for the work force, but also apply what things we know to try to make the world a better place”
Jenique Jones From City Harvest Talks COVID-19 Impact
“We’re making sure that we’re planning for, almost the unplannable”
How Will Coronavirus Affect Our Food? The Pandemic and Our food Systems, a Dispatch From Mexico
As COVID-19 spreads in Mexico, citizens will likely see the pandemic impact food security, student nutrition, agricultural workers, and more.
Mill City Farmers Markets Innovates Around COVID-19
“The biggest goal will be to keep the distancing possible. So, how do we move customers through quickly and safely, and change what markets have been, which is a place to congregate and socialize?”
Chef Steven Satterfield And Miller Union Respond to COVID-19
“It’s kind of like going through a grieving process, I would imagine. Because our restaurants are our second homes.”
Bob Martin Talks About Citizen Eaters and COVID-19
“I do think food is kind of the social issue of our time, when we’re not worried about being wiped out by novel flu virus”
Being Healthy Isn’t a Fad (especially in the face of COVID-19), says Katz
Dani Nierenberg talks with Dr. David L. Katz, founding director of Yale University’s Yale-Griffin Prevention Research Center, about eating healthy by staying away from diet fads. He also touches on COVID-19, and gives us some reassuring perspective.
