By Oscar Perry Abello, Shareable
With the COVID-19 pandemic shuttering many food businesses temporarily or permanently, FoodLab Detroit has refocused on supporting surviving businesses that want to break the cycles of racist, exploitative, profit-first practices — such as tipping — that have long been taken for granted.
By Asher Craig, Going for Gold
It’s been said that “with great power comes great responsibility”. It’s now time for the food sector to demonstrate how the new normal is going to go beyond statements of solidarity.
By Chris Maughan, Colin Anderson, Moya Kneafsey, Agroecology Now!
Imagine a process in which food and farming policies were designed with social justice as the central tenet. What would such a process look like? Whose voices would be heard, and whose interests would be represented? What questions would need to be asked and how would we know that social justice had been addressed?
By Megan Browning, Agrarian Trust
In our work to build the Agrarian Commons, Agrarian Trust participates in this work: to confront systems and structures that have resulted in inequitable access to land, and thus impeded the most vulnerable and historically disadvantaged among us from having true control over their food supply.
By Leah Penniman, Oxford Real Farming Conference
Some of our most cherished sustainable farming practices - from organic agriculture to the farm cooperative - have roots in African wisdom. Yet, Black farmers experience discrimination and marginalisation worldwide. Author, activist, farmer and founder of Soul Fire Farm in New York, Leah Penniman is committed to ending racism and injustice in our food system.
By Karen Washington, Leah Penniman, Center for Humans and Nature
When the Center for Humans and Nature set out to shape a question on farming, we asked Karen Washington and Leah Penniman if they would be willing to have a conversation about their work.
By Eduardo Sasso, Resilience.org
As farmer and Christian writer Wendell Berry made it clear in ‘The Pleasures of Eating’, most of us eat in great ignorance today. Faith and food have become, literally, like water and oil.
By Caroline Fox, Food Tank
In the past eight years, City Growers has expanded their opportunities and reach, offering Summer Camp, professional development, and free workshops. However, it is the child’s newfound understanding and curiosity that truly helps measure progress.
By Teresa O'Connor, Food Tank
Four food advocates from across the United States may challenge your preconceptions of today’s farmers. They shared their views recently on the challenges of providing healthy, sustainable food and ending hunger.
By Gunnar Rundgren, Garden Earth
Very few traditional farming systems have had a high share of fruits and vegetables unless you include starchy crops like plantains, potatoes, cassava or yams in your definition.
By Katherine Walla, Food Tank
On “Food Talk with Dani Nierenberg,” Executive Director of Kanbe’s Markets Maxfield Kaniger talks about the market’s model to reduce food waste and food insecurity.
By Megan Perry, Sustainable Food Trust
On this culinary tour with a twist, we travelled the West Bank meeting farmers and food producers, eating in local restaurants and with families in refugee camps and Bedouin villages. Heartening and heart-wrenching in equal measure, the ten days spent exploring Palestinian food culture showed a people with a deep love for the land and the food traditions that come with it.