How Behavioral Science Can Nudge Consumers Towards Sustainable Food Decisions

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, Take a Holistic Approach to Food Production

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.

New Study Reveals Nutritional Quality and Limitations of the Proposed America’s Harvest Box

The MSU Food and Health Lab questions the nutritional quality and sustainability of the proposed America’s Harvest Box

The Power of Food: USC’s New Culinary Medicine Course

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: “Put color on your plate”

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.

Hurricane Harvey: Crop Losses Could Reach US$150 Million

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.

New Report: Climate Change Affects Every Step of the Food Value Chain

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.

To change the world, “eat what you buy, and stop buying more than you’ll eat”

Jude Medeiros, Regional Vice President for Sodexo, is inspired to teach a new generation of sustainability advocates to create sustained change within the food system.