The Singapore-based food tech startup Karana Foods is working to support biodiversity and benefit farmers, consumers, and chefs, through a meat alternative made from jackfruit.
FoodShot Global, a collaborative investment platform, announces the winners of its Precision Protein challenge.
Frances Moore Lappé calls the American fascination with animal protein “a fixation.” To mitigate climate change, it’s time for U.S. consumers to reassess their consumption patterns.
The Dietary Guidelines for Americans have the potential to better public health and the environment. But in recently released 2020-2025 guidelines do not go far enough.
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.
Nigerian chefs Tunde Wey and Ozoz Sokoh are working to revive iru, an indigenous West African fermented seasoning.
ICRISAT’s Smart Food initiative released a study that reveals a combination of millets and legumes that creates a complete, nutrient packed protein. This new combination has the potential to help countries with malnutrition.