Guidelines to improve diets are not always adapted to regional traditions. Yet Eating is a deeply personal and cultural matter.
Op-Ed | USDA Opens the Door to Climate-Friendly School Meals
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?
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.
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.