Mara Fleishman, CEO of the Chef Ann Foundation, tells Food Tank about her inspiration, her work helping schools adopt cook-from-scratch programming, and her vision for the future of school food in America.
A new report by international network More and Better provides an overview of global investments in agriculture, stating that more investment in sustainable small-scale agriculture in needed.
This year’s Future Policy Award, a joint initiative between the World Future Council and U.N. Convention on Combating Desertification, is honoring the world’s best policy solutions combating desertification and land degradation.
The number of American farmers is decreasing and their average age is increasing. This report examines obstacles young farmers face and suggests policies to ensure the future of American agriculture.
On November 1, 2017, Food Policy Action (FPA) released its annual National Food Policy Scorecard to help the public track actions taken by lawmakers in the United States (U.S.) Congress. Scores were down this year because neither the House nor the Senate spent much time on food issues this year.
The Harvard Law School Food Law and Policy Clinic has partnered with the Johns Hopkins Center for a Livable Future to update Good Laws, Good Food: Putting Local Food Policy to Work for Our Communities, a toolkit that educates, inspires, and empowers local food advocates.
More than 400 mayors, city officials, and experts convened in Valencia, Spain from October 19 to 21, 2017 for the Third Annual Gathering of the Milan Urban Food Policy Pact (MUFPP). Delegates from the 159 signatory cities engaged in debates, forums, and panels to exchange ideas and solutions to food
Dumpster diving success led filmmaker William Reid to live on food waste from supermarkets and restaurants for two years. Reid hopes the “absurdity” of his diet will lead to consumer, industry, and policy action.
The U.N. Food and Agriculture Organization has unveiled new guidelines to help countries place agriculture at the center of climate change adaptation plans.
“It’s now time to go beyond adjusting recipes and start to build new and truly sustainable business models,” says Dr. Gunhild A. Stordalen of the EAT Food Forum 2016.