101 stories of hope, innovation & success bettering our food system
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Food Tank is highlighting stories of hope, innovation, and success in creating a better food system. From women’s land access in Chad and urban green spaces in Australia to chefs in the United Kingdom and the United States implementing local, sustainable food sourcing—there are thousands of innovations giving us hope about the future of food.
Food Tank is featuring 101 bright spots in the food system that we hope will inspire eaters, businesses, researchers, scientists, funders, donors, and policy makers to create—and support—a more sustainable food system.
1. Founder and Director of Leaf for Life David Kennedy highlights how eaters and consumers can take responsibility for their health and incorporate more leafy greens into kitchen gardens in his book Eat Your Greens.
2. According to Solar Cookers International, solar ovens help reduce toxic emissions and reduce greenhouse gases, improving both human and environmental health. Solar Cooker at CantinaWest provides resources to find solar cooking classes in eighteen states in the U.S.
3. Chef Dan Barber, co-owner of Blue Hill and Blue Hill at Stone Barns, wrote The Third Plate to radically change America’s cuisine by moving past farm-to-table. In the book he proposes a new definition for ethical and delicious eating.
4. Chef José Andres’ Think Food Group is bringing together healthy food advocates from around the globe. The World Central Kitchen empowers people to focus on smart solutions to hunger and poverty.
5. Chef Barton Seaver and nutritional scientist P.K. Newby produced National Geographic Food for Health for everyday healthy eating for both people and the planet. It features 148 foods that have high nutritional value and little impact on the environment.