During a recent event on Capitol Hill, lawmakers, policy experts, and advocates fighting food waste called on Congress to pass legislation that can help keep surplus food out of landfills and redirect it to those in need. The event was…
Chef and food advocate Tom Colicchio talks about the future of the hospitality industry and the changing culture of restaurants and explains why the issue of food waste is “low hanging fruit.”
During this virtual panel, Food Tank’s President Danielle Nierenberg will moderate a discussion with the founders and sponsors of Do Good Foods, a new company aiming to tackle food waste by diverting grocery store food waste to high-quality animal feed. Panelists will include founders Justin and Matt Kamine, chefs Sam Kass and Tom Colicchio, and former U.S. Secretary of Agriculture Ann Veneman.
Food Tank and Hunter College NYC Food Policy Center recently hosted The Impact of COVID-19 on Restaurants. Watch the full event now and learn from some of the top chefs as they discuss the ways the pandemic is impacting the restaurant industry.
Join restaurateurs and industry leaders in discussion about the impact of COVID-19 and the post-pandemic future of restaurants.
Chef and Restaurateur Tom Colicchio and CEO of Bowery Farming Irving Fain discuss vertical farming and the ways that a localized farming model can create community resilience.
Food Tank is highlighting 19 organizations that are strengthening the growing food movement by engaging their communities, sharing knowledge and nutritious food, and achieving lasting victories in our efforts to build a more equitable food system.
On November 1, 2017, Food Policy Action (FPA) released its annual National Food Policy Scorecard to help the public track actions taken by lawmakers in the United States (U.S.) Congress. Scores were down this year because neither the House nor the Senate spent much time on food issues this year.