R&DE Stanford Dining Joins Drawdown Labs: Why it Could Mark the Tipping Point for Campus Dining as a Critical Lever for Scaling Climate Solutions

Stanford Dining is the first university-based member in Drawdown Labs’ network of business leaders taking accelerated action against climate change.

New Report Finds 100 Percent Organic, Plant-Forward School Meals Produce More Than Just Health Benefits

These values-based school meals can also benefit the environment and boost the local economy.

Instagram Live: Anne-Marie Bonneau

Anne-Marie is the foodie and blogger committed to helping others live a more conscious, waste-free lifestyle. She is the author of The-Zero Waste Chef: Plant-Forward Recipes and TIps for a Sustainable Kitchen and Planet. On her blog she shares easy tips and tricks for reducing waste in the kitchen and delicious waste-free recipes. She has three rules in the kitchen: no packaging, nothing processed, no waste.

Innovating for the Future of Plant-Based Protein

Through low-tech solutions and natural processes, food companies like Lightlife are developing plant-based proteins that are good for consumers and the planet.

Has COVID-19 Led to a Plant-Forward Revolution?

Plant-based product sales are on the rise as consumers think more critically about the foods they eat and their role in the food system.

Not All Plant-Based Proteins Are Created Equal

On “Food Talk with Dani Nierenberg” Dan Curtin of Greenleaf Foods and Lightlife Foods discusses the growing demand for healthy plant-based products, the importance of consumer choice, and what it means to be a sustainable business.

10 Myths About Plant-Forward Eating

Learn the truth behind these 10 myths about plant-forward eating.

20 Plant-Forward Chefs Loving Vegetables This Valentine’s Day

Food Tank is highlighting 20 chefs proving plants are some of the most versatile ingredients for special occasions—especially this Valentine’s Day.

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