“Cooking is an act of showing up in the world, of caring for ourselves and for others,” writes Beth Dooley in The Perennial Kitchen, her new cookbook showcasing local, seasonal, sustainable recipes like this oat and squash risotto.
Healthy Eating Research is finding the most effective strategies to help consumers make healthy choices in grocery stores.
A new paper outlines how dietitians and nutrition professionals can promote sustainable food systems.
Young people are buying and eating more meat than older generations, according to new research from the World Resources Institute.
Food Tank’s book list centers Asian and Pacific Islander voices and showcases books on AAPI food and culture.
After joining a network of small farmers and ranchers, Shaun Miller found the resources he needed to build a sustainable farming business.
The Global Alliance for Improved Nutrition (GAIN) is playing a key role in improving the nutrition landscape in Ethiopia.
Seafood supply chains are notoriously opaque, but technology company Envisible aims to make the industry more transparent.