Haile Thomas, CEO of The HAPPY Organization and an internationally recognized youth health advocate, shares her recipe for roasted cauliflower with chimichurri sauce, a delicious plant-based meal from her cookbook Living Lively.
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.
Instagram Live: Isaias Hernandez
FoodTank Instagram Live w/ Isaias Hernandez, Environmental Educator & creator of QueerBrownVegan.
TurtleTree Labs Creates First-Of-Its-Kind Cell-Based Milk Solution
TurtleTree Labs can make milk without cows, and claims their technology could revolutionize the dairy industry.
Bridging the Gap Between the Plant-Based Protein and Meat Industries
The meat and plant-based protein industries do not have to be opponents. Rather, each can learn lessons from the other to help reduce companies’ carbon footprint and develop healthier products.
Liberation Ice Cream: kubé Brings Justice to People and Food
kubé is rebuilding a more inclusive regenerative economy through their plant-based coconut ice cream.
Has COVID-19 Led to a Plant-Forward Revolution?
Plant-based product sales are on the rise as consumers think more critically about the foods they eat and their role in the food system.
Not All Plant-Based Proteins Are Created Equal
On “Food Talk with Dani Nierenberg” Dan Curtin of Greenleaf Foods and Lightlife Foods discusses the growing demand for healthy plant-based products, the importance of consumer choice, and what it means to be a sustainable business.
10 Myths About Plant-Forward Eating
Learn the truth behind these 10 myths about plant-forward eating.
Gene Baur Talks Farm Animals In Crisis
“Government policies and laws are very important – and have enabled an inefficient system – and that has to change.”
20 Plant-Forward Chefs Loving Vegetables This Valentine’s Day
Food Tank is highlighting 20 chefs proving plants are some of the most versatile ingredients for special occasions—especially this Valentine’s Day.
Miyoko’s Kitchen: Compassionate Business Model
While Miyoko’s revolution has long-term goals for the planet, she implements her values on a daily basis at each stage of production.
Balancing Diets, Carbon, and Nutrition Takes More Than Changing the Menu
Changing eating habits to include more plants and less or no meat is challenging for countries where people still struggle to meet their nutritional needs. Lower carbon diets should be more ambitious to achieve food security.
The Dairy Revolution: Vegan CEO Working to Help Dairy Farmers
“We can revolutionize by helping farmers transform their dairies into new enterprises and then we’re helping ourselves and we’re helping them. We’re helping the world.”
Trading Land for Lab: Cultivating Clean Meat
The Good Food Institute’s Bruce Friedrich talks about the options that may convince consumers to eat with the planet’s health in mind.
Fast-Casual Vegan Restaurant Proves Plants Are Tasty
A Detroit-based fast-casual vegan restaurant is bringing unique food combinations that are appealing to the masses and proving plants are tasty.
10 Plant Forward Cookbooks that Make Greener Eating Easier
Chefs and cookbook authors show the potential of reaching a nutritious, sustainable food system by championing plant-based cooking.
A New Breed of Plant-Based Protein Aims to Compete on Meat-Centric Menus
The Beyond Burger, a new plant-based burger, has won fans from both vegetarian and vegan eaters as well as traditional meat eaters.
At the Butchers Club in Hong Kong, this new trend suggests a growing market for plant-based protein on traditionally meat-centric menus.
HAPPY Inspires Youth Engagement in the Food System
Haile Thomas of HAPPY educates younger generations about plant-based diets and healthy lifestyle choices to create positive change in the food system. She will be speaking at the Washington D.C. Food Tank Summit in February.
Accra’s Growing Green Movement
Like many cities throughout the world, Accra has yoga studios, organic produce deliveries, and weekly green markets. But it also has toxic traffic fumes, clogged open drains, and plastic-lined beaches. Sustainable might feel like it’s for the middle class—but environmentalists are trying to change that.
