NOLA Nonprofit Provides Hurricane Relief to Culture Bearers

Feed the Second Line works with culture bearers and elders across New Orleans to combat food waste and repair damaged roofs in the aftermath of Hurricane Ida.

Food (In)Security and Waste: Lessons from the Pandemic

COVID-19 has revealed weaknesses and contradictions in our food system, but also opens up opportunities to reduce waste, improve sustainability standards, and bring equity into supply chains.

Dietary Guidelines for Americans: There Are No Healthy People on an Unhealthy Planet

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.

Congratulations to the World Food Programme for Nobel Peace Prize!

The U.N. World Food Programme has won the 2020 Nobel Peace Prize for “for its contribution to bettering conditions for peace in conflict affected areas.”

New on the Podcast: Lawrence Haddad on Promoting Nutritious Foods, Josef Schmidhuber on Agricultural Economics

Josef Schmidhuber on how economic research can build a more equitable and sustainable food system, Haddad on malnutrition and helping small businesses

New on the Podcast: Rose Hayden-Smith on the Recent Rise in Home Gardening

Emeritus Advisor Rose Hayden-Smith on crisis gardening in the U.S.

How Local Government Are Strengthening the Resilience of Agrifood Systems to COVID-19

By working with agrifood businesses, farmer organizations, and communities, local governments can take action to build a resilient food system in the midst of COVID-19.

Op-Ed: The 2021 Food Systems Summit Has Started on the Wrong Foot – But it Could Still Be Transformational

The opaque process leading up to the Food Systems Summit has fueled concerns that it will in fact ignore the growing consensus on how to fix food systems, and ignore those who are already fixing them,” write Olivier De Schutter and Olivia Yambi, co-chairs of IPES-Food.

Louisiana Chef Working to Strengthen Food Relief Efforts

Chef Amy Sins works to build a more food resilient New Orleans by strengthening its foodways and improving disaster preparedness efforts.

Opinion | How Fiery Desert Chilis Can Protect Us from Climate Change

A landscape of thorny agaves, cacti, mesquite trees, and rock is not the first place one might imagine searching for the future of food. How could such a hot, dry place contain some of the keys to nourishing the world?