New nutrition standards for child nutrition programs just released by the U.S. Department of Agriculture will give students a better chance of eating healthy, sustainable meals.
Cooking Up Change: How Small Shifts Can Have Radical Impact in the Culinary Industry
Tapping into joy, not fear, might be the key to driving behavior change among eaters.
Op-Ed: A Super-Powered Ally to Solve the Hunger, Poverty, and Climate Crises
Beans hold great potential as the future grows increasingly unpredictable. Why aren’t we eating more of them?
COP26 Event: Lifting Up Solutions for Healthy and Sustainable Diets at the UNFCC-COP26
This session will explore the importance of healthy sustainable diets for people and the planet, as speakers address the challenges communities face accessing fresh, healthy foods as well as potential solutions.
National Climate Leadership on Healthy and Sustainable Diets: A Win-win for People and Planet
Climate action plans required by the Paris Agreement are a strategic opportunity to center food systems in government policies.
COP26 Event: Panel Discussion on Healthy and Sustainable Diets
During this COP26 event, food systems experts will explore the inextricable link between healthy and sustainable diets and public health, local food systems, food workers, and biodiversity. Speakers include the WWF’s Brent Loken, Nourish Scotland’s Pete Ritchie, and Food Tank’s Dani Nierenberg.
Are Young People Really Eating Less Meat?
Young people are buying and eating more meat than older generations, according to new research from the World Resources Institute.
Why Are Diets and Biodiversity Linked?
Building more healthy, sustainable, and resilient food systems is central to reversing biodiversity loss, reducing greenhouse gas emissions, and ensuring food security for everyone.
Reclaiming Indigenous Cuisine in Sub-Saharan Africa
In a recent panel, chefs from Western and Southern Africa discuss reclaiming Indigenous cuisine and strengthening local food networks.
Chefs Reimagine the Foods of their Ancestors for Healthy People and the Planet
In a panel discussion, chefs from Canada and Israel talk about how they draw inspiration from their ancestors to create local, sustainable foods.
Celebrating Sustainable Food Rooted in Place and Tradition
A panel discussion featuring chefs from the United States and Latin America discuss the importance of a diet that works with the environment.
A Plant-Forward Diet Can Be Delicious and Diverse
Chefs from South and East Asia discuss the importance of encouraging eaters to adopt plant-forward diets.
