Behavioral scientists want to fill grocery carts, take-away containers, and fridges with sustainable food, without consumers needing to think twice about it.
On World Food Day, the path to a sustainable food system includes a holistic framework to tackle decisions on public health, soil regeneration, and the environment.
The MSU Food and Health Lab questions the nutritional quality and sustainability of the proposed America’s Harvest Box
Keck School of Medicine of USC has partnered with L.A. Kitchen to provide a new hands-on culinary medicine course for medical students that addresses patients’ everyday nutrition challenges.
Bonnie McClafferty talks to Food Tank about the ability for private enterprise to contribute to the public good, but the work must be additive and practical.
Extensive wind and water damage caused by Hurricane Harvey has destroyed crops, stranded livestock, and contaminated the food supply. Texan farmers and ranchers will require ongoing support as they begin to assess damages.
A new IFPRI report examines climate change’s effect on nutrition and how a “climate-smart, nutrition-sensitive” food system, as well as mitigation and adaptation strategies, can reduce morbidity and mortality.