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Millets are a staple crop for tens of millions of people throughout Asia and Africa. Known as Smart Food, millets are gluten-free, and an excellent source of protein, calcium, iron, zinc and dietary fiber. They can also be a better choice for farmers and the planet, requiring 30 percent less water than maize, 70 percent less water than rice, and can be grown with fewer expensive inputs, demanding little or no fertilizers and pesticides.

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By Danielle Nierenberg & Katherine Walla

Food Tank is highlighting 19 books about food and agriculture to fall for this season! These books explore food policy, nutrition science, healthy eating, food justice and the challenges of farming. Readers will be able to immerse themselves in new roles as activists, brewers, chefs, farmers, politicians and more.

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Darina Allen, founder of the Ballymaloe Cookery School in Shanagarry, County Cork, Ireland. Eleanor Bentall / Corbis via Getty Images

Chefs around the world are using foraged ingredients to add exciting, fresh and eco-friendly flavors to their menus. By searching for herbs, fruits and roots from the wild, they create fresh, flavorful dishes. They also champion sustainable practices, indigenous produce and a sense of adventure. Ultimately, these foraging chefs bring diners unique experiences closer to nature.

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Lisa Waterman Gray

By Lisa Waterman Gray

On a cool September morning, Dre Taylor dodged raindrops while talking with several people tending beans, peppers, tomatillos, collards and more outside of a 4,500-square-foot building. This is Nile Valley Aquaponics, a vibrant fixture in Kansas City, Missouri's urban core. The name came from Egypt where people cultivated plants and fish thousands of years ago. Goats and picnic tables share outdoor space and offices occupy a nearby house.

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Jaime Betancourt grows hydroponic vegetables in his Guaynabo, PR home for sale in local farmers markets. Preston Keres / USDA

A year has passed since Hurricane Maria first made landfall in Puerto Rico, destroying homes, roads and vehicles in its path—and taking thousands of lives. The island languished for months as an insufficient emergency response campaign attempted to restore basic services like water and power. After a recent independent study, the official death toll was raised from the initial 64 to 2,975; analysis done by The New York Times, citing malnutrition and other food-based ailments as possible culprits for surging mortality in the storm's aftermath, estimated that number could be more than 4,000.

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On Food Talk with Dani Nierenberg, Dr. Robert Graham—board-certified physician and founder of FRESHMed NYC—combines mainstream medical practices with therapies inspired by ancient wisdom: an integrative model of medicine. "My dad was a biochemist, so I grew up in this integrative model. One of the things that really stood out is my mom was distrustful about the conventional Western model. She still thinks she's the only doctor in the house, because food is such a powerful medicine, especially from her culture," said Graham.

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Hannah Semler, founder of food system consulting, Whole Crops, and co-founder of online farmers market, FarmDrop, guides her work with a simple message: respect. "An equitable food system has to start with respect for people and respect for nature." Semler is trying to change the story of food from production to consumption through better integrating collaborative supply chains with "food education, sharing economies, and social impact opportunities" that will lead to no waste and less loss.

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By Steve Edgerton

The turfgrass found in lawns, parks, and schoolyards represents the single largest irrigated crop in the U.S. Across the country, turf guzzles up 34 billion liters (nine billion gallons) of water per day, demanding 31 million kilograms (70 million pounds) of pesticides and 757 million liters (200 gallons) of gasoline annually.

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Food Tank spoke with Jonathan Bethony about what makes SEYLOU bread unique.

By Sammy Blair

SEYLOU is a bakery and mill in Washington DC built around the art of whole grain baking. SEYLOU works with local farmers to source organic seeds to bake into 100 percent whole grain breads, and creates nutritious pastries and baked goods to reinstate bread as a part of a healthy diet.

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By Danielle Nierenberg and Alaina Spencer

To celebrate summer, Food Tank is highlighting 18 food and agriculture books to add to your summer reading list. These books tackle topics like food policy, animal welfare and seasonal eating and allow readers to travel to Australia and Puget Sound without ever having to leave home.

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The following is an excerpt from Nourished Planet: Sustainability in the Global Food System, published by Island Press in June of 2018. Nourished Planet was edited by Danielle Nierenberg, president of Food Tank and produced with support from the Barilla Center for Food & Nutrition.

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