A study finds that many workers along the food chain experience elevated rates of suicide compared to the general population.
A recent report ranks food and beverage companies’ efforts to combat obesity, undernutrition, and micronutrient deficiencies.
Joshna is a chef, two-time TEDx speaker, & activist on a mission to help everyone have a better relationship with their food. She believes strongly in the power of chefs and social gastronomy to bring values of hospitality, sustainability, and social justice to the table.
The Dietary Guidelines for Americans have the potential to better public health and the environment. But in recently released 2020-2025 guidelines do not go far enough.
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.
Through low-tech solutions and natural processes, food companies like Lightlife are developing plant-based proteins that are good for consumers and the planet.
A new study finds that just one week of organic eating can reduce pesticide levels in the body by an average of 60 percent.
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.