Every four years, a new Farm Bill must be passed by the U.S. Congress. This massive piece of legislation covers many different aspects of food and agriculture in the United States—from nutritional assistance for low-income communities to subsidies for farmers to conservation of natural resources.
Over the last twenty years, an spike in immigration from Somalia has had a surprising outcome for the American food system: an increased market for camel meat. This article explores the intricate connections for food economics that underlie this new market.
Initially thought of as a tool for banking, blockchain technology has continued to develop and new research shows it can increase sustainability, efficiency, and transparency in the food system.
While U.S. retailers have struggled to create policies that drive sustainability on the farm, a recent Stanford study reports on the success of one South African retailer.
The Foundation for New York’s Strongest is launching a micro-grant program to help reduce the 650,000 tons of food waste generated by businesses in New York City each year.
Consumer power will be the focus of the James Beard Foundation’s eighth annual food summit, which takes place in NYC on October 23 and 24
Food Tank talks specialty crops, local farming, and educating the future generation of sustainable farmers with Hawaii Agriculture Research Center’s Stephanie Whalen.
Oxfam America and other workers justice organizations welcome Tyson Foods pledge to build and implement better and sustainable workplace environment for its workers, while still believing the journey for workers justice has just started.