These organizations are supporting local food producers and regional economies, offering educational resources and agricultural training, and working to ensure that their neighbors don’t go hungry.

On April 14, Food Tank is heading to Atlanta to partner with Spelman College and Emory University for the Summit “Empowering Eaters: Access, Affordability, and Healthy Choices.” Held in support of the National Strategy on Hunger, Nutrition, and Health, the event will celebrate the city’s local food movement and uplift the health and wellbeing of future generations in policy.

Panels will explore food and land justice, healthier school food, student-led food systems research, food as medicine, and the power of procurement. Learn more about the Summit, which is free and open to the public, and register now by clicking HERE.

And check out some of the amazing changemakers working to transform the local food system in and around Atlanta.

1. Acres of Ancestry Initiative/Black Agrarian Fund

The Acres of Ancestry Initiative/Black Agrarian Fund is a multidisciplinary, cooperative nonprofit ecosystem that aims to regenerate custodial land ownership, ecological stewardship, and food and fiber economies in the American South. The Black Agrarian Fund helps to secure land for landless, returning generation farmers, while their Black Belt Justice Center serves as the fiscal sponsor for this work and is the lead organization for the Initiative and Fund.

2. Atlanta Community Food Bank

One in twelve people — and one in ten children — in the area served by the Atlanta Community Food Bank experience hunger. The Food Bank works with almost 700 community-based nonprofit partners to distribute more than 9 million meals across metro Atlanta and north Georgia every month. They also work with their partners to support school breakfast and summer feeding programs to ensure children have access to nutritious meals.

3. Community Farmers Markets (CFM)

Serving as an umbrella organization, CFM was established to meet the demand for more efficiently managed, community-based and sustainable farmers’ markets in Atlanta. They enable food distribution through their markets, organize educational programming and events, provide financial incentives to make fresh food more affordable, and offer resources to their vendors. CFM reports that in 2023, they served more than 65,000 in-person shoppers and over 160 vendors at weekly markets.

4. Diversity Dietetics

Co-Founded by Registered Dietitian Nutritionist Tamara Melton, Diversify Dietetic brings together students, professionals, and educators who are committed to creating opportunities to encourage a more diverse field of dietetics and nutrition. They do this through scholarships and grants, mentorship programs, application support, and educational resources.

5. Friends of the Urban Food Forest at Browns Mill

In 2016, The Conservation Fund, The City of Atlanta Mayor’s Office of Resilience, and the Department of Parks & Recreation partnered with residents from the Browns Mill neighborhood to create an urban food forest in Atlanta. Friends of the Urban Food Forest was established to ensure the sustainability of the Forest with a community centered focus. The organizations’ programs work to eliminate hunger in the area, improve awareness of healthy behaviors, and provide career and training opportunities for adults and youth.

6. Food Well Alliance

Food Well Alliance brings together leaders of the local food movement to support more than 300 community gardens, urban farms, and orchards in metro Atlanta. Through their Resource Center programming, the Alliance offers trainings and workshops; volunteer and labor support; compost, tools, and equipment; and capacity building grants. They also bring local government leaders together to develop plans that integrate urban agriculture into city planning processes.

7. Georgia Foundation for Agriculture

By developing a pipeline for the next generation of farmers and agriculture leaders, the Georgia Foundation for Agriculture strives to equip people with the tools and knowledge they need to preserve the future of farming. The organization reaches students, teachers, and farmers across the state. Through their programming, the Foundation offers an agricultural STEM curriculum for teachers to use in classrooms, agriculture scholarships, apprenticeship opportunities, and support for local producers to ensure their success.

8. Georgia Organics

Georgia Organics promotes the work of organic farmers across the state to support the health of communities and the planet. Through their farmer services program, the nonprofit provides small and organic farmers with training and resources to help them build and maintain strong agricultural businesses. And in their Farm to School initiatives, they engage children with local, healthy food in cafeterias and classrooms.

9. Giving Kitchen

Giving Kitchen provides emergency financial support and community resources to food service workers in need. Those who meet the criteria can apply for monetary assistance from the network. And the Giving Kitchen’s Stability Network serves as a referral program that connects workers with social services. Their efforts reach workers in restaurants, catering, concessions, food trucks, cafeterias, bars, and taprooms.

10. Global Growers Network (GGN)

Working with a network of 175 families, many of whom are resettled refugees, GGN connects food producers to sustainable agriculture resources and quality farmland. They support 10 farm, community garden and orchard sites in DeKalb and Rockdale Counties, helping communities grow fresh, culturally familiar crops. In 2021, they acquired a 23-acre property that will offer a home to farmers who face barriers of access to land and capital.

11. Mariposas Rebeldes

Mariposas Rebeldes works to make community gardening, ecology, and cultural education more accessible for queer, trans, and intersex people. They offer community events centering food and sustainable land stewardship. The group envisions a space where members can grow food, cook meals, and share resources while following Indigenous land management principles.

12. Open Hand Atlanta

Open Hand Atlanta distributes healthy meals to people in need, with the vision of eliminating diet-related chronic illnesses. The organization delivers meals directly to the homes of individuals in Atlanta and around the state of Georgia free of charge. They also operate a teaching kitchen, where they offer nutrition support programs.

13. Recovery Eco Agriculture Project

Recovery Eco Agriculture Project engages in education, research, and development work in support of sustainable and regenerative land use. These efforts encompass small scale farming, agroecology, agroforestry, and reforestation. They also offer horticultural therapy by providing accessible gardens for physically and developmentally disabled individuals. And they have children’s program that introduces young people to edible playground gardens.

14. Save Our Legacy Ourself (SOLO)

SOLO works to preserve the culture, heritage, and traditions of the Saltwater Geechee people. Through their agricultural program, the organization is incubating heirloom and heritage crops, which they plan to bring to market. They also operate a youth agricultural program to connect young people to the land and teach them about planting, harvesting, and preparing traditional foods.

15. Slow Food Atlanta

A local chapter of Slow Food USA, Slow Food Atlanta works to realize good, fair, and clean food for all. The organization educates the broader community on opportunities to support local food culture, advocates for biodiversity and a sustainable relationship with food producers and brings attention to food and land justice. Slow Food Atlanta also has events throughout the year to engage and educate residents and build community.

16. The Common Market

Working in four regional hubs, The Common Market is a nonprofit food distributor connecting urban communities with local food grown on family farms. Common Market Southeast works with more than 30 producers in Alabama, Georgia, Florida, North and South Carolina, and Tennessee to distribute food to the Atlanta area and build more resilient supply chains .

17. The Grocery Spot

Founded in 2021, The Grocery Spot first opened as a for-profit grocery store to help the local community access high-quality and affordable food. After connecting with and learning from residents, however, they converted their model into a nonprofit grocery store. The Grocery Spot now operates as a community-funded free grocery store that is open to all, with no applications or appointments required.

18. Truly Living Well Center for Natural Urban Agriculture (TLW)

Since 2006, TLW has worked to demonstrate how food can serve as a bridge to connect people of different cultures, backgrounds, and experiences. They have agriculture training, nutrition, education, and job creation programs. And the organization regularly grows and harvests produce to provide the local community with a consistent source of fresh food. Their farm sites in Metro Atlanta, intended to demonstrate the transformative power of agriculture, produce fruits, vegetables, herbs, flowers, and other value-added products.

19. Umi Feeds

A food rescue nonprofit, Umi Feeds works to meet the needs of people who are facing food insecurity and unhoused by serving healthy, nutritious meals. They rescue surplus food from consumers, farmers, events, restaurants, and other food businesses then redistribute it in the form of their weekly mobile dinners. They also provide people in need access to personal care items, blankets, clothing, and sanitary products.

20. Wholesome Wave Georgia

The organization operates under the belief that all Georgians should have access to healthy fresh, locally grown food. They work to increase access to and awareness of nutritious food options. Their programs also help residents enroll in the Supplemental Nutrition Assistance Program (SNAP) and other benefits, match SNAP/EBT dollars at participating farmers markets, and connect households on SNAP with gardening kits.

Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here.

Photo courtesy of Wikimedia Commons

The post 20 Organizations Cultivating the Food Movement in Atlanta appeared first on Food Tank.

FRN, a student-led movement dedicated to fighting food waste and hunger, will work with volunteers, including students from the University of Nevada Las Vegas, to rescue uneaten food and donate it to the Just One Project. The nonprofit recipient works to address food insecurity in southern Nevada through a pop up mobile market, a brick and mortar community market, and grocery delivery. 

“We all deserve access to nutritious food—food is a right,” Regina Anderson, Executive Director of FRN, tells Food Tank. “Food Recovery Network provides on the ground food recovery to demonstrate with love and respect how easy, cost effective and fast it can be for all of us to recover food from our large-scale events like the Bullseye Event Group Players Tailgate party before the Big Game, conferences, higher education institutions–you name it–so that we can provide that food to our neighbors who just need some help.”

The Bullseye Event Group Players Tailgate brings together more than 50 active National Football League (NFL) players, celebrities, and guests for food, drinks, and entertainment before the Super Bowl. This marks the fourth year that FRN will recover uneaten food from the Players Tailgate. During last year’s Super Bowl in Phoenix, AZ, FRN reports that they recovered enough food to produce more than 2,400 meals for those in need. 

The NFL estimates that Super Bowl events generate as much as 63,500 kilograms of donatable food and drinks. And every year in the United States more than one third of food goes to waste, according to ReFED. Once surplus food finds its way to landfills, it releases harmful greenhouse gases as it breaks down.

“When we recover surplus food, we also help our environment by not sending that food to landfill,” Anderson says. “With just small actions, we can make a tremendous change in the U.S. and move from food waste to food recovery.”

Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here.

Photo courtesy of Food Recovery Network

The post Food Recovery Network Teams Up with Local Students to Recover Surplus Food During Super Bowl LVIII appeared first on Food Tank.

Here are 20 books to add to your 2024 winter reading list.

1. A Bold Return to Giving A Damn: One Farm, Six Generations, and the Future of Food by Will Harris

When author Will Harris inherited his family’s farm, he also took on the conventional practices that came with it. But Harris found himself desiring an alternative way of producing food that works with nature, not against it. His book tells the story of this journey as he bets the farm and embraces a regenerative approach to agriculture. Described as memoir-meets-manifesto, A Bold Return to Giving a Damn urges readers to reconnect with the farmers who grow their food and the land they steward.

2. Barons: Money, Power, and the Corruption of America’s Food Industry by Austin Frerick

Barons follows the story of seven different corporate titans in their rise to power while exposing the deregulation of the food industry that enabled their financial success. Austin Frerick uses these examples to show how the concentration of power has harmed local communities in the United States. He also offers a different path that can lead to healthy and equitable food systems.

3. Food, Inc. 2: Inside the Quest for a Better Future for Food edited by Karl Weber

This collection of essays is the companion book to the new film Food, Inc. 2, the sequel to the 2008 award winning Food, Inc. Contributions explore the development in food systems since the first film’s release and the steps eaters can take to change food and agriculture for the better. Authors include author Michael Pollan, Senator Cory Booker, One Fair Wage President Saru Jayaraman, and Food Tank.

4. Food Waste, Food Insecurity, and the Globalization of Food Banks by Daniel N. Warshawsky

Daniel N. Warshawsky draws on 15 years of research conducted across four continents to unpack the proliferation of food banks around the world. In Food Waste, Food Insecurity, and the Globalization of Food Banks, he suggests that the food banking offers a limited solution and a reformulation of their model is needed. Warshawsky argues that if strategic changes are implemented, food banks can play a smaller but more targeted role in food systems.

5. Generation Dread: Finding Purpose in an Age of Climate Crisis by Britt Wray

Britt Wray, Director of Stanford Medicine’s Special Initiative on Climate Change and Mental Health, believes people must connect with their climate emotions to become a steward of the planet. In Generation Dread, Wray brings together scientific research, insight from therapists, and personal experience to help readers connect with others, find purpose, and thrive during these times of a changing climate.

6. Globalisation and Livelihood Transformations in the Indonesian Seaweed Industry edited By Zannie Langford

This collection explores the exponential growth of seaweed production in Indonesia. Essays touch on the rural communities that have adapted to the growing industry, the role of women in the sector, and how Indonesia fits into the global seaweed market.  Together, they highlight the interconnected social, environmental, and economic dynamics of seaweed production as well as opportunities to improve sustainable rural development.

7. Good Eats: 32 Writers on Eating Ethically edited by Jennifer Cognard-Black and Melissa A. Goldthwaite

Good Eats brings together 32 essays that cover topics from factory farming to labor practices in the chocolate industry to community gardens. The collection encourages readers to be more mindful of the food on their plates and think about the broader systems that they are a part of when they choose what to eat. Contributors include author Ross Gay; farmer, writer, and Co-Founder of Soul Fire Farm Leah Penniman; and Chef Thérèse Nelson.

8. How to Start a Farm Stop: A Pattern Language for Local Food Systems by Kathryn Barr

Farm stops are year-round markets that support small-scale farmers and strengthen local and regional food systems. In this open-access e-book, Kathryn Barr looks at The Argus Farm Stop in Ann Arbor, Michigan as a model that yields economic and cultural benefits and contributes to the resilience of producers and their communities. How to Start a Farm Stop also highlights best practices and resources to support the establishment of more Farm Stops around the country.

9. Invitation to a Banquet: The Story of Chinese Food by Fuchsia Dunlop

In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop dives into the rich history, philosophy, and techniques of Chinese culinary culture. Dunlop draws on decades of on-the-ground research, integrated with descriptions of the dishes she has enjoyed along the way. Chapters highlight dishes from Cha Siu Pork and Mapo Tofu to Steamed Rice and Fish Stew, celebrating the diversity of the region’s foodways.

10. My Side of the River: An Alaska Native Story by Elias Kelly

My Side of the River looks at the practice of traditional Native subsistence hunting that often goes unrecognized by government regulations. Author Elias Kelly weaves personal stories of friends, family, and community members into the narrative, as he writes of the legal attempts to assimilate Native Alaskans into white U.S. fishing and hunting culture. And throughout the book, Kelly underscores the effects of policy on traditional life and resource conservation.

11. Saying NO to a Farm-Free Future: The Case for an Ecological Food System and Against Manufactured Foods by Chris Smaje

In Saying NO to a Farm Free Future, farmer and academic Chris Smaje presents an argument in defense of small-scale farming. The book offers a response to George Monbiot of The Guardian, whose vision is for an urban and industrialized future. Smaje presents an alternative that is grounded in local communities.

12. School Food Politics in Mexico: The Corporatization of Obesity and Healthy Eating Policies by José Tenorio

José Tenorio’s book looks at how food corporations have prioritized their gains over the wellbeing of communities, and the implication this has for the preparation, sale, and consumption of school food in Mexico. Through an analysis of obesity politics, Tenorio argues that the concept of healthy lifestyles places too much blame on individuals while downplaying the structural forces shaping human health.

13. The Preserving Garden by Jo Turner

The Preserving Garden offers guidance to help eaters create a garden that will provide food year round. The book profiles 43 different plants, which are featured alongside recipes to make the most of the ingredients and beautiful color illustrations. Jo Turner also offers techniques to help preserve their bounty through drying, bottling, fermenting, and more.

14. TOXIC: From Factory to Food Bowl, Pet Food Is a Risky Business by Phyllis Entis

Phyllis Entis’s scrutiny of the world of pet food covers some of the most scandalous stories from the industry over the last 100 years. TOXIC sheds light on the contaminants from pentobarbital to Salmonella that have been found in canned food, kibble, and more. And the book offers advice for pet owners looking to protect their pets and nourish them safely.

15. Ultra-Processed People: The Science Behind Food That Isn’t Food by Chris van Tulleken

In Ultra-Processed People, Chris van Tulleken reveals the governments, scientists, and medical professionals who have altered the food supply and contributed to the rise in diet-related diseases. Tulleken argues that the solutions that move eaters away from ultra-processed foods are not rooted in individual action, but in the global systems that have made them so prevalent in many contemporary diets.

16. Unbottled: The Fight against Plastic Water and for Water Justice by Daniel Jaffee

Sociologist Daniel Jaffee opens readers’ eyes to the bottled water industry, representing a US$300 billion market. Unbottled examines what the growth of the market means for social inequality and sustainability, the growing crisis of plastic waste, and the movements in North America and around the world that are working toward water justice for all communities.

17. University Engagement with Farming Communities in Africa: Community Action Research Platforms edited by Anthony Egeru, Megan Lindow, and Kay Muir Leresche

University Engagement with Farming Communities in Africa explores how African universities can strengthen partnerships with farming communities to address real world challenges. The essays draw on experiences and lessons learned from 21 projects in countries from Benin to Malawi to Zimbabwe, offering solutions that increase productivity, address the climate crisis, and contribute to the resilience of rural communities.

 18. What We Sow: On the Personal, Ecological, and Cultural Significance of Seeds by Jennifer Jewell

What We Sow comes from gardener, writer, educator, and advocate Jennifer Jewell, who since 2016 has hosted the award winning radio program and podcast Cultivating Place. Her book takes readers on a journey of the seed, helping readers understand the link between seeds, history, and culture; the influence of agribusiness on the seeds the world relies on; and the advocates working to reclaim seeds stolen from their communities.

19. What if CAFOs Were History?: The Rise of Regenerative Farming by Leo Horrigan

Written by Leo Horrigan of the Johns Hopkins Center for a Livable Future, What if CAFOs Were History? is an e-book that presents a vision for a transition from industrial to regenerative farming. Horrigan breaks down the harmful effects of CAFOs—concentrated animal feeding operation—on the environment, equality, and economies. And he shows how a regenerative approach to agriculture can counteract the damage they have done.

20. Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South by Diane Flynt

In the southern United States, from Virginia to Mississippi, producers have cultivated over 2,000 apple varieties. Wild, Tamed, Lost, Revived tells the story of the apple and how it changed the South and the country as a whole. Author Diane Flint shows how the fruit’s history intersects with that of the Oregon Trail, slavery, and the theft of Indigenous Land, while also sharing her own journey as a farmer in the southern Appalachians.

Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here.

The post 20 Books Shaping Our View of Food Systems to Read this Winter appeared first on Food Tank.

I hope your new year is off to a good start!

I’m thinking about what changes this new year will bring: Will we take meaningful national and global policy action on food systems? Will we bring our eating patterns into alignment with what’s healthy for the planet?

Lately, I’ve been reflecting on the transformations I’d like to see in the world—and reading some very smart people’s predictions for the food system in 2024.

Climate and sustainability are top-of-mind, of course, as are food prices, which could start to go back down after years of inflation. Technology and food, especially artificial intelligence, is a big topic, too: Companies like Winnow are using it to help cut food waste, and other analysts are talking about ways it can be integrated into farm tech and even meal planning.

Personally, I want to do more than try to predict the future—I think we can make a better future come true. So as the world continues to change over the next year, here are five concrete steps that’ll put us on the right side of history and help build meaningful change right now.

1. Eat planet-healthy foods, because they’re good for our own bodies, too.

One of the most common questions people ask me is what foods they should eat—or should avoid!—if they care about food and agriculture systems, farmers, food workers, and the planet. The answer is almost deceptively simple: The foods that are healthy for the planet are healthy for people, and vice versa.

Millets are a great example of a nutritious, resilient grain. Buckwheat, too, is an easy cover crop that’s also high in protein and fiber. “It’s gonna be buckwheat’s year,” Cathy Strange, the Whole Foods Market Ambassador of Food Culture, told the New York Times. Or, just go to your local farmers market, so you can find fresh ingredients that haven’t been too processed.

The Food is Medicine movement will be crucial to helping us achieve better diets in an equitable way. From the White House to local clinics, we’re seeing significant growth in strategies and programs that empower medical providers to incorporate the power of food into health care, which has the potential to address barriers toward accessing foods that are healthy for people and planet.

2. Make carbon “the new calories.”

This is one of my favorite quotes from experts’ predictions: “In 2024, carbon will be the new calories,” Julia Collins, Founder and CEO of Planet FWD, told Forbes.

So, let’s count carbon. Let’s be aware of the environmental impacts of the food we eat—and let’s put pressure on food corporations to use true-cost accounting to be transparent about their practices. Some chefs are even talking about “climate-change cuisine,” which could involve climate labels on menus or more frequently rotating out dishes.

3. Recognize that water gives us life.

Many communities around the world are already facing water shortages, and the current climate trajectory is set to make that problem even more serious. In 2024, let’s continue to make water a top priority.

That means buying crops from regenerative and organic farms, because healthier soils use water more efficiently. It also means eating more sustainable blue foods—fish, seafood, ocean plants, and more—which are particularly healthful and have a significant potential to help feed a growing world population.

I want to remind you of the words of Chief Caleen Sisk of the Winnemem Wintu Tribe: “This society, this modernization, has decided that it’s OK to dump everything and anything into waterways. Whereas the old way was that this water is precious, this water is life. You take care of this water. You don’t go throwing things in there. You pray to this water.”

4. Stand up for food system workers’ rights and embodied knowledge.

Movements to organize food system workers have made significant progress over the past few years, from Starbucks employees fighting for a union to groups like the Farm Labor Organizing Committee’s efforts to ensure that farm workers are treated justly and paid fairly.

These forms of community mobilization around the globe are all rooted in food sovereignty, through which local communities have direct control over the production of their own culturally relevant foods. As Ousmane Ndiaye of the African farmers’ organization ASPRODEB told me when I visited Senegal last year, “farmers are knowledge producers too.”

We can support unionized food businesses, not cross picket lines, and honor traditional and Indigenous knowledge systems. We can also use art to show solidarity and share stories: If you’re in the Boston area in February, I hope you’ll join us for a reading of Food Tank’s play, “Little Peasants: A Behind the Scenes Look at Union Organizing in the Food Sector.” You can get tickets HERE, and Food Tank members can join us free by emailing Kenzie@FoodTank.com.

5. Take care of one another.

Going into 2024, we’re faced with devastating challenges, from the climate crisis to year four of Covid-19 to global hunger. Food insecurity, undernourishment, and hunger are getting worse, which is appalling, and climate-based resource shortages could make the situation even more tragic.

But in the face of difficulty, we can all make a difference by creating what the economist and food systems expert Raj Patel calls an economy of care. This means taking steps to build a society that incentivizes and facilitates community support, rather than exploitation. Our work can take many forms—and Food Tank’s list of 124 impactful organizations in 2024 is a good place to start!

Building an economy of care is more than just a kind way to exist in the world—it can actually help make us healthier.

This year, let’s uplift our local communities and build deeply rooted, resilient food systems. This year, let’s make our predictions for a better world come true!

On last week’s episode of the Food Talk podcast, I shared more of our own predictions for what’s to come in 2024, and several special guests joined me to discuss the opportunities they hope to see during the year. I hope you’ll listen to the show here.

What do you think is in store for food systems in 2024? What changemakers in your community are already stepping up to make change? Email me at danielle@foodtank.com to share your thoughts and stories. I look forward to hearing from you!

Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here.

Photo courtesy of Kasturi Laxmi

The post How To Make Your 2024 Food Predictions Come True appeared first on Food Tank.

The food and agriculture movement made incredible strides over the last year—but our work isn’t done yet!

The ambition to transform food systems is demonstrated every day by networks building capacity for farmers and ranchers, organizations forming unusual partnerships to achieve shared goals, programs giving voice to youth, and initiatives investing in community-led innovations and solutions. These groups are continuing to push for food and agriculture systems that are economically, socially, and environmentally just and equitable. Food production and consumption that ensures everyone has access to healthy, affordable, culturally relevant, and delicious food. And they are calling on everyone to take part in their work!

As we head into the new year, here are 124 organizations to follow, engage with, and support in 2024.

1. Act4Food, International

A youth-led organization bringing youth from across the globe, Act4Food, Act4Change utilizes the power of youth to advocate for a sustainable food system. With a focus on personal actions and a set of prioritized Actions 4 Change, the campaign aims to influence governments and businesses to address food accessibility, climate change, and human rights.

2. Alliance for Food Sovereignty in Africa (AFSA), Africa

AFSA is an alliance uniting civil societies dedicated to promoting agroecology and food sovereignty across Africa. The Alliance is rooted in values for fair and inclusive development, harmonious coexistence with nature, and the empowerment of local communities. “[Social] cohesiveness is very critical when you’re attacked by a climate crisis,” says Million Belay, General Coordinator for AFSA. “You can mobilize together. You can help each other.”

3. Arrell Food Institute, Canada

The Arrell Food Institute focuses on addressing global food security challenges through research, innovation, and policy development. The Institute aims to advance sustainable and nutritious food production systems, improve food distribution and access, and contributes to policy discussions.

4. Asian Farmers Association for Sustainable Rural Development (AFA), Asia

AFA works to empower and strengthen the capacities of leaders and technical staff to increase resilience and combat hunger. They engage in policy advocacy, capacity building, knowledge management, and sustainability initiatives. And the organization recently partnered with organizations to host the Global Conference of Family Farmers for Climate Action in Italy.

5. Audubon Society, United States

Recognizing the link between food systems and wildlife conservation, the Audubon Society launched the Conservation Ranching Initiative. Ranchers that adhere to the program’s standards earn use of the Audubon Certified bird-friendly seal, a product label connecting consumers to conservation by confirming beef and/or bison products come from lands managed for birds and biodiversity.

6. Ayudando Latinos A Soñar, United States

Ayudando Latinos A Soñar is Latino-centered nonprofit in California that helps children and families feel pride in their identity. When record levels of precipitation triggered extreme floods that devastated agricultural communities, ALAS was among the first organizations to respond and help the region’s farm workers and their families.

7. Beans is How, International

Mobilized by the SDG2 Advocacy Hub, Beans is How is a campaign to highlight the importance of beans as an affordable and simple solution to health, environment, and financial challenges across the globe. Their goal is to double the global consumption of beans, peas, lentils, and other pulses by 2028.

8. Better Soil, Better Lives, Africa

Founded by Roland Bunch, Better Soils, Better Lives, has a goal to triple the productivity and mitigate droughts for at least 70 percent of the small-scale farmers in sub-Saharan Africa over the next 20 years. The organization introduces beneficial plants called green manure/cover crops which fertilize the soil, control weeds, and respond to periods of drought.

9. Black Urban Growers, United States

Black Urban Growers (BUGs) is dedicated to fostering a robust community that supports cultivators in urban and rural environments, while nurturing Black leadership. The organization’s 2023 Annual National Conference was held in Philadelphia, to connect, collaborate, and delve into the world of Black agriculture and food systems.

10. Black Dirt Farm Collective, United States

The Black Dirt Farm Collective is dedicated to mobilizing personal, cultural, and technical capacities of Black agrarian communities. The Collective works to bridge gaps among generations, advocate for socio-cultural education grounded in wisdom and nature, and empower historically marginalized individuals. They are a recipient of the 2023 Food Sovereignty Prize.

11. Blackwood Educational Land Institute, United States

This nonprofit teaching farm aims to inspire the next generation of farmers and ecologists. By promoting restorative agricultural practices and instilling a strong work ethic in youth, the Institute fosters awareness of the critical role regenerative food systems play in addressing environmental challenges.

12. Blue Food Assessment, International

The Blue Food Assessment is a joint initiative that brings together scientists from across the globe to support decision-makers to build equitable and sustainable blue food systems. They work to address gaps in understanding the roles of aquatic foods in the global food system, with a mission to educate and drive change in the policies and practices.

13. Bread for the World, United States

Bread for the World, a faith-based advocacy nonprofit, engages in partnership building and policy advocacy to try to address hunger in the U.S. and worldwide. The organization provides people with educational resources to help them advocate for policies and programs that will make it easier for those in need to access food. “I believe that no one wants children to go hungry. Nobody wants families to go hungry. Nobody wants farmers in urban and rural contexts to go hungry,” Reverend Eugene Cho, CEO and President of Bread for the World tells Food Tank.

14. CARE, International

CARE seeks to create an equitable world with hope, inclusivity, and social justice by working to improve basic education, increase access to quality healthcare and expand economic opportunity for women and girls across the globe. This year alone, the organization worked in 109 countries and reached 167 million women and girls from over 1,600 projects.

15. Centre d’Etude Régional pour l’Amélioration de l’Adaptation à la Sécheresse (CERAAS), Senegal

CERAAS works to improve quality of life in West and Central Africa and alleviate the negative impacts of drought and agricultural production to minimize food shortages. The organization’s goal is to increase farming productivity and economic growth by finding technologies and innovations suited to the climate and agricultural conditions of arid and semi-arid regions.

16. CGIAR, International

As the largest global agricultural innovation network, CGIAR is working to the transform food, land, and water systems. Operating as One CGIAR to take a cohesive, coordinated approach across all organizations in their network, they utilize research to drive science and innovation and tackle pressing global and regional challenges. Organizations under CGIAR include CIMMYT, which is focused on improved quantity, quality, and dependability of production systems and basic cereals. And The Alliance of Bioversity International and CIAT researches climate change, biodiversity loss, environmental degradation, and malnutrition.

17. Chef Ann Foundation, United States

The Chef Ann Foundation offers professional development and district support to assist school districts establish, execute, and maintain self-operated, cook-from-scratch programs. Their Get Schools Cooking offers grants to districts that want to transition to scratch cooked meals. To date, the Foundation has reached 3.4 million children and 14,000 schools.

18. Community Food Navigator, United States

The Community Food Navigator fosters collaboration and strengthens connections between food growers, producers, educators, and consumers through trust and wisdom. To achieve their goal and achieve food sovereignty for the local community, they leverage digital tools that connect food systems stakeholders.

19. Community Servings, United States

Community Servings is providing scratch-made medically tailored meals to support individuals and their families who experience critical or chronic illness and nutrition insecurity. They also work closely with clients to provide nutrition education, counseling, food service job training through local foods initiatives. David Waters, CEO of Community Servings recently joined Food Tank at the Advancing Food is Medicine Approaches Summit—watch here.

20. CORAF, Africa

CORAF (the West and Central African Council for Agricultural Research and Development) is Africa’s largest sub-regional research organization to address pressing food and nutrition needs in West and Central Africa. Their work focuses on enhancing capacity, scaling technologies, facilitating access to technology, and supporting knowledge sharing to design solutions for producers. They also promote gender equity, youth empowerment, and market access.

21. Crop Trust, International

Crop Trust is dedicated to conserving plant genetic resources to promote sustainable agriculture and support global food security. The organization promotes an economically efficient global system of gene banks to ensure and advocates for an efficient global gene bank system.

22. Culinary Institute of America (CIA), United States

As a premier culinary college, the CIA seeks to encourage the next generation of leaders in the hospitality industry. “Essentially what we do is we lead the restaurant industry in terms of sustainability, nutrition, and public health and big ideas and food all through a lens of empathy, humanity and flavor,” Rupa Bhattacharya, Executive Director of Strategic Initiatives and Industry Leadership at the CIA, tells Food Tank. The school seeks ​to understand and promote its relationship to health, ​the environment, and a vibrant, and an equitable economy.​

23. DC Central Kitchen (DCCK), United States

DCCK works to combat hunger and poverty by providing culinary job training and creating living wage jobs for those facing employment barriers. The nonprofit operates social ventures, including serving scratch-cooked meals and increasing access to affordable produce — all rooted in values to build an equitable food system.

24. Decent Work for Equitable Food Systems Coalition, International

The International Labour Organization (ILO), the International Fund for Agricultural Development (IFAD), and CARE International launched the Coalition to tackle poverty and inequality for food systems workers. Their work is focused on five priority areas: labor and human rights, employment creation, living wages, social protection, and social dialogue.

25. Demanda Colectiva, Mexico

The Demanda Colectiva has fought to protect Mexico’s native maize varieties, which are threatened by uncontrolled cross-pollination from genetically modified corn. This year, they were the recipient of the Pax Natura Foundation’s annual environmental prize.

26. EAT, International

EAT is a science-based organization focused on creating fair and sustainable food systems to keep the plant and everyone healthy. In collaboration with the Stockholm Resilience Centre, the Potsdam Institute for Climate Impact Research, Harvard University, and OneCGIAR, they launched the EAT-Lancet 2.0 on healthy diets and sustainable food systems. EAT-Lancet 2.0 will be launched in 2024.

27. Edible Schoolyard Project, United States

The Edible Schoolyard Project offers experiential learning, connecting students to one another, nature, and food while addressing the climate crisis and health inequities. Founded by Chef Alice Waters, the organization has helped establish thousands of gardens across the U.S. “The foods that the kids cook really empowers them,” Waters tells Food Tank. “And they are changed by it.” Waters is also a strong proponent of leveraging the power of institutional procurement to support sustainable agriculture practices and strengthen local communities.

28. Environmental Defense Fund, United States

The Environmental Defense Fund is guided by science, economics, and a commitment to climate justice, to make the largest impact. The organization strives to tackle the climate crisis through innovative solutions to stabilize the climate, strengthen people and nature’s ability to thrive, and support people’s health. Their food systems work includes efforts to support sustainable fisheries, promote climate-friendly agriculture practices, and advance research on soil health.

29. Fairtrade International, International

Co-owned by more than 1.8 million farmers and workers, Fairtrade is a global organization working to ensure fairer prices for producers and support environmental sustainability. The Fairtrade system is made up of three regional producer networks that represent farmers and workers along with more than 25 national Fairtrade and marketing organizations and an independent certifier.

30. FAIRR Initiative, International

The FAIRR Initiative is a global network of investors that raises awareness of the environmental challenges and opportunities in the food sector. They focus on providing research and coordinator policy action for their members so that investors can make informed decisions and unlock the resources needed for food systems transformation.

31. Farm Labor Organizing Committee (FLOC), United States

FLOC empowers farm workers to have a voice in decisions that impact them. What began as a small group of farm workers in northwest Ohio has since grown to include thousands of workers around the country. The union educates farm workers on their labor rights, resolves grievances on farms, and creates community organizing committees.

32. Fed By Blue, United States

As a science-based communications initiative, Fed By Blue aims to transform blue food systems through empowerment, education, and policy and practice. In 2024, PBS will air Hope in the Water, a three part documentary series that is part of a larger impact campaign led by the organization. The series uncovers creative solutions that can protect threatened seas and fresh waterways while feeding future generations.

33. First Nations Development Institute, United States

The First Nations Development Institute works to empower Native economies and promotes economic development for individuals and communities. With diverse support, the institute focuses on financial empowerment, investment in youth, stewarding native lands, and fostering sustainable growth for Native Americans.

34. Food and Land Use Coalition (FOLU), International

FOLU’s global community of change-makers strive to revolutionize the system by promoting equitable access to food, fostering social justice, and strive for a net-zero, nature-positive world. The organization relies on evidence and science-based solutions to empower farmers, policymakers, businesses, investors, and civil society in driving widespread change.

35. Food Chain Workers Alliance, United States & Canada

The Food Chain Workers Alliance is a coalition of labor-focused organizations working to improve working conditions and wages for those employed in the food chain. The Alliance advocates for fair compensation and recognition for all food workers, to ensure livable wages, promote cooperative ownership, and healthy and affordable food production.

36. Food Is Medicine Institute, United States

This year, the Friedman School of Nutrition Science and Policy at Tufts University launched its Food is Medicine Institute. With a focus on Food is Medicine interventions, the Institute will serve as a catalyst to drive change, improve health, reduce health disparities, and establish a more equitable health system that prioritizes the power of food.

37. Food Recovery Network, United States

This collective of youth-led chapters engage college students in food recovery efforts. By redirecting surplus food to those in need, the organization strives to fight hunger, reduce food waste, and promote equity in food and agriculture systems. They operate on 179 campuses in 44 states and Washington D.C.

38. Food Systems for the Future, International

Food Systems for the Future envisions a world free of malnutrition where environmentally and economically sustainable food systems provide equitable access to affordable, nutritious food for all. Their work focuses on business acceleration, public policy and education, partnerships and community engagement, and investment capital. “It is essential to unlock the capital that is necessary for food systems transformation as well as the capital for a humanitarian response,” says Ertharin Cousin, President and CEO of Food Systems for the Future.

39. Forum For Farmers and Food Security (3FS), International

3FS is a global coalition dedicated to driving tangible action to transform food and agriculture systems. Together, we seek to improve global food and nutrition security while illuminating the inextricable link between food systems, both on land and sea, and climate resilience. “Let’s make sure the farmer is making money and living well,” Craig Cogut Founder, Chair, and CEO of Pegasus Capital—a partner of 3FS—tells Food Tank, “and then we can have nutritious, reliable food for all.”

40. Foundation for Food and Agriculture Research (FFAR), United States

FFAR supports collaboration to advance scientific research that provides every person with access to affordable, nutritious food produced on thriving farms. The Foundation funds research on topics including soil health, urban food systems, and sustainable water management in agriculture. They also offer fellowship, grant, and award programs to invest in developing the future scientific workforce.

41. Future Economy Forum, International

Launched by NOW Partners, the Future Economy Forum is a global platform working to raise awareness and scale solutions to create a new economic mainstream. Working together with partners, they develop Solutions Initiatives, which model and scale solutions to address critical challenges. Some of these Initiatives help to scale regenerative agriculture and B Corp Certification.

42. Future Food Institute, International

The Future Food Institute sees food as the primary form of cultural expression and a catalyst for change. The Institute has identified themes that must be to create prosperous food systems. These include circular systems, water safety and security, climate, nutrition security, and sustainable cities. At COP28, Sara Roversi, Director of the Future Food Institute joined Food Tank for a conversation on healthy and sustainable diets. Watch here.

43. Global Alliance for Improved Nutrition (GAIN), International

GAIN works to advance nutrition outcomes by improving the consumption of nutritious and safe food for all. They are one of the organizations behind the Initiative on Nutrition and Climate Change (I-CAN), which aims to accelerate transformative action at the intersection of climate and nutrition. During COP28, I-CAN released a baseline report to track solutions that integrate climate and nutrition.

44. Global Alliance for the Future of Food, International

By uniting philanthropic foundations, the Global Alliance for the Future of Food looks to build food systems that are renewable, resilient, equitable, healthy, and diverse. During COP28, the Global Alliance and their partners launched a toolkit to help countries translate global commitments into ambitious local action. “We’ve turned a page on climate denial. Now we must be careful not to submit to climate doomism and climate dithering,” says Anna Lappé, the organization’s Executive Director.

45. Global FoodBanking Network (GFN), International

Active in more than 50 countries, GFN uses food banking to nourish eaters and contribute to a world free of hunger. By supporting the capacity of food banks, they also work to reduce food loss and waste and strengthen the resilience of communities.

46. Global Seafood Alliance, United States

The Global Seafood Alliance is the nonprofit behind two certifications helping consumers choose more sustainable seafood: Best Aquaculture Practices (BAP) and Best Seafood Practices (BSP). They also engage in advocacy and education to advance better seafood production practices and host the annual Responsible Seafood Summit.

47. GRACE Communications Foundation, United States

GRACE Communications Foundation aims to advance solutions to the greatest challenges in the food, environment, and public health sectors. GRACE is behind FoodPrint, a project that raises awareness of food systems issues through reports and other resources. One of FoodPrint’s latest publications looks at the impact of forever chemicals on food systems.

48. GRAIN, International

Working across Asia, Africa, and Latin America, GRAIN supports small farmers and social movements trying to achieve community-controlled food systems that prioritize biodiversity. Their programs aim to deepen public understanding of the forces shaping food systems by focusing on corporate control, land grabs, people’s control of seeds, and food sovereignty as a solution to the climate crisis.

49. Green Bronx Machine, United States

Green Bronx Machine offers health, cooking, culinary, and gardening programs to foster students’ interest in STEM, address food insecurity, support workforce development, and inspire healthy living. The nonprofit has partnered with EXPLR to support the 2024 National STEM Challenge, which will celebrate student-developed innovations that bring positive change to communities.

50. GrowNYC, United States

Through farmers markets, waste collection sites, educational programs, and more, GrowNYC aims to help New Yorkers lead healthier lives. They operate more than 50 farmers markets and 16 farm stands across New York City’s five boroughs. Earlier this year, GrowNYC workers successfully formed a union with the Retail, Wholesale and Department Store Union.

51. Gwassi Integrated Farmers Advocacy, Kenya

Working in Homa Bay County in Kenya, the Gwassi Integrated Farmers Advocacy works to improve agricultural practices for improved food security and nutrition. The organization focuses on community organizing and grassroots advocacy, with an emphasis on youth involvement to support the next generation of farmers.

52. Harlem Grown, United States

Harlem Grown brings hands-on education in urban farming, sustainability, and nutrition to youth. The nonprofit is working to inspire the next generation to lead healthy lives. They currently have 13 urban agricultural facilities, school gardens, hydroponic greenhouses, and soil-based farms.

53. HEAL Food Alliance, United States

HEAL Food Alliance is a coalition of 55 multi-sector organizations working to build a more sustainable and equitable food system. They strive to build collective power that supports food producers while protecting the air, water, and land that everyone depends on. The organization recently released a report to advocate for value-based food purchasing to challenge corporate control in institutional procurement.

54. Healthy Schools Campaign, United States

The Healthy Schools Campaign develops program and policy recommendations that support healthy schools at the local, state, and national level. They also offer support to parents, students, and school staff and administrators to develop their leadership skills and help them advocate for health and wellness in the education sector.

55. Heifer International, International

By supporting and investing alongside local farmers and their communities, Heifer International is working to end hunger and poverty. Through the development of local partnerships, the organization supports farmer trainings that contribute to economic empowerment, particularly among women producers.

56. Heirloom Collard Project, United States

The Heirloom Collard Project is bringing attention to collards to ensure that they receive the recognition and respect as an important component of U.S. food culture. The researchers, farmers, chefs, artists, gardeners, and seed savers who contribute to the project work to preserve the seeds and stories of dozens of collard varieties.

57. IndigeHub, United States

Chef Bleu Adams founded IndigeHub to help Indigenous communities develop self-sufficiency and long-term success. “We thrive when we’re in balance, the Earth thrives when she’s in balance,” Adams tells Food Tank. “And that’s what we need to strive for.” To achieve this goal, the organization focuses on farmers and producers to address food insecurity and reintroduce Indigenous crops.

58. Inter-American Institute for Cooperation on Agriculture (IICA), Americas

IICA works to encourage, promote, and support their 34 Member States achieve agricultural development and rural wellbeing. During COP28, the agency facilitated the Sustainable Agriculture of the Americas Pavilion, which featured conversations with food systems leaders including U.S. Secretary of Agriculture Tom Vilsack, Mexico’s Secretary of Agriculture and Rural Development Manuel Villalobos Arámbula, and Secretary of the California Department of Food and Agriculture Karen Ross.

59. International Centre of Insect Physiology and Ecology (ICIPE), Kenya

ICIPE conducts research on insects and other arthropods to develop and communicate affordable, accessible solutions to tackle crop pests and disease. At the start of 2024, Dr. Abdou Tenkouano, formerly the Executive Director of CORAF, will become the organization’s new Director General.

60. International Food Policy Research Institute (IFPRI), International

The research center of CGIAR, IFPRI focuses on providing research-based policy solutions to address poverty, hunger, and malnutrition. Their work encompasses five research areas: a climate-resilient and sustainable food supply, healthy diets and nutrition for all, inclusive and efficient markets and trade systems, the transformation of agricultural and rural economies, and strengthening institutions and governance.

61. International Fund for Agricultural Development (IFAD), International

To address the widening gap between the rich and the poor, the specialized U.N. agency IFAD supports rural communities’ efforts to increase their food and nutrition security and their incomes. The organization recently helped launch the Decent Work for Equitable Food Systems Coalition to tackle poverty and inequality for food systems workers.

62. International Panel of Experts on Sustainable Food Systems (IPES-Food), International

IPES-Food brings together an international group of researchers to inform the debate on global food systems reform. Recent reports from organization cover the relationship between the debt crisis and global food insecurity and the ways local governments are tackling the climate crisis through food. “Local governments…offer a blueprint for real people-centered climate action,” writes Nicole Pita, a Project Manager for IPES-Food.

63. James Beard Foundation (JBF), United States

JBF works to celebrate American food culture while pushing for new and better standards in the restaurant industry. They help chefs engage in policy advocacy around issues they are passionate about through opportunities including their Chef Bootcamp for Policy and Change and lobby days. JBF also celebrates achievements in the culinary arts, hospitality, media, and broader food system through their restaurant and chef, media, and leadership awards.

64. Johns Hopkins Center for a Livable Future, United States

Operating out of the Johns Hopkins Bloomberg School of Public Health, the Center for a Livable Future is working to transform food systems and protect public health. Their work tackles a range of food systems issues including food equity, animal agriculture, urbanization, food waste, seafood, and healthy and sustainable diets. They also conduct research and outreach to reduce the negative impact of food systems on the environment and support climate resilience and adaptation strategies.

65. K’allam’p, Ecuador

By offering support to Indigenous communities, K’allam’p is working to inspire resilient food systems while strengthening the sovereignty of the Andean people of Ecuador. Their goal of K’allam’p is to spread its regenerative framework, and the sovereignty that follows, across the Andes region and beyond.

66. Kitchen Connection Alliance, International

The Kitchen Connection Alliance engages youth as protagonists of food systems change through advocacy, events, and educational resources. They aim to empower eaters and help them contribute to a better food empowerment. To educate young readers about the food system, they are planning the release of a new children’s book. The Alliance’s Director Earlene Cruz recently joined Food Tank at the Food and Agriculture as a Solution to the Climate Crisis Summit, held during NYC Climate Week—watch here.

67. La Via Campesina, International

Composed of more than 180 organizations across 80 countries, the international peasant movement La Via Campesina advocates for food sovereignty, environmental justice, and peasants’ rights. “If people don’t control the food, they don’t control the power,” Morgan Ody, the General Coordinator for La Via Campesina, tells Food Tank. This year, they officially expanded into the Arab and North Africa region, establishing the organization’s 10th region.

68. MAZON: A Jewish Response to Hunger, United States

MAZON is an anti-hunger organization guided by Jewish values and ideals. They tackle food insecurity through policy advocacy, community engagement, community response fund, and strategic partnerships. In 2023, they launched their virtual Hunger Museum, which explores the history of food insecurity in the U.S. to inspire hope for a hunger-free future.

69. Milken Institute’s Feeding Change Program, United States

Feeding Change brings together food systems experts within the Milken Institute to build more nutritious, sustainable, resilient, and equitable food systems. Their Food Is Medicine Task Force aims to integrate food is medicine interventions into policy and finance to support nutrition security.

70. Mouvman Peyizan Papay (MPP), Haiti

With approximately 60,000 members, MPP is the largest peasant movement in Haiti. The grassroots organization advocates for the rights and interests of the country’s peasant farmers and rural communities. They are a recipient of the 2023 Food Sovereignty Prize.

71. Movement for Community-led Development in Liberia, Liberia

The Liberia chapter of the Movement for Community-led Development (MCLD) launched in 2020 to develop home-grown solutions to the country’s most pressing challenges. Through land redistribution and training programs, they are working to strengthen community bonds and increase producers’ collective power.

72. Muloma Heritage Center, United States

The Muloma Heritage Center is being developed to honor the past, present, and future of African Atlantic culture, cuisine, and traditions on St. Helena Island in the South Carolina Lowcountry. The project was co-founded by a group of chefs, agriculture experts, and artists including Adrian Lipscombe, Michael Twitty, and Tonya and David Thomas. Through the Center, the founders hope to make St. Helena an eco-tourism destination that can promote African Atlantic culture worldwide.

73. National Black Food and Justice Alliance (NBFJA), United States

A coalition of Black-led organizations, NBFJA is dedicated to developing Black leadership, supporting Black communities, organizing for Black self-determination, and creating the infrastructure needed for Black food sovereignty and liberation. Their work focuses on self-determining food economies, land, and Black food sovereignty.

74. National Young Farmers Coalition, United States

The National Young Farmers Coalition is working to shift power and change policies to empower the next generation of farmers. Their work addresses issues including land access, mental health, student loan debt, immigration and labor, and the climate crisis. Through their One Million Acres for the Future Campaign, they are calling on Congress to make a historic investment in the equitable access of 1 million acres of land for the next generation of farmers.

75. Natural Resources Defense Council (NRDC), International

NRDC works to defend all life on Earth and the natural systems that support it. As part of their food systems work, they engage in advocacy to stop food loss and waste. They also launched the Chefs for Healthy Soils Program, an initiative that engages chefs to raise awareness of the link between soil health and resilient food systems. “Chefs are a compelling voice who can use their influence for good by advocating for policies that promote soil health,” Lara Bryant Deputy Director of Water and Agriculture for NRDC tells Food Tank.

76. Niman Ranch Next Generation Foundation, United States

Niman Ranch established the Niman Ranch Next Generation Foundation to help the children of farmers and ranchers continue their education. The Foundation has provided almost US$500,000 in grants to farmers like Aaron Williams, a sixth generation pig farmer.

77. North American Traditional Indigenous Food Systems (NATIFS), North America

Chef Sean Sherman, the 2023 recipient of the Julia Child Award, created NATIFS to re-establish Native foodways and address the economic and health crises affecting Native communities. The organization recently established the Indigenous Food Lab, a professional Indigenous kitchen and training center, which also runs the Indigenous Food Lab Market.

78. One Fair Wage, United States

One Fair Wage works to eliminate sub-minimum wages across the United States and improve the working conditions for workers in the private sector. With their 25 by 250 Campaign, the organization is advocating for legislation and ballot measures in 25 states that will raise wages for millions of workers by 2026, which marks the 250^th anniversary for the U.S.

79. Participant Media, United States

Participant Media is behind Oscar-nominated and Emmy-award winning documentary Food, Inc. and its sequel Food, Inc. 2. The films underscore the influence of corporations on the U.S. food system and the innovative leaders pushing for a more sustainable, equitable, resilient food future. Participant also helps eaters inspired by the films get involved through calls to action.

80. Planet Forward, United States

Planet Forward is a project of the Center for Innovative Media at the George Washington University School of Media and Public Affairs. Because they believe that environmental and science communication is needed now more than ever, they teach and celebrate environmental storytelling by college students.

81. Practical Farmers of Iowa (PFI), United States

By cultivating a network of producers across the state of Iowa, PFI is working to build resilient farms and communities. They support farmer-led research and education, offer personalized assistance to help farmers reach their goals, and conduct outreach to raise awareness to diversify the state’s agriculture system.

82. Project Bread, United States

Project Bread is on a mission to end hunger in Massachusetts through a combination of advocacy and programmatic work. Thanks to the advocacy work of Project Bread and their partners, Massachusetts became the 8th state in the U.S. to implement permanent universal free school meals.

83. Project Drawdown, United States

Project Drawdown aims to help the world stop and reverse the effects of the climate crisis as quickly, safely, and equitably as possible. They do this using three key strategies: advancing effective and science-based climate solutions; fostering bold, new climate leadership; and promoting new narratives to promote stories of possibility and opportunity.

84. ProVeg International, International

By 2040, ProVeg International wants to reduce the consumption of animal products globally by 50 percent. They hope to do this through awareness campaigns that will help consumers understand the impact of their dietary choices on the environment and embrace plant-based protein alternatives to meat and dairy products.

85. ReFED, United States

ReFED uses data-driven solutions to help end food loss and waste in the U.S. In the last year, the organization updated their Insights Engine, a tool that provides insight into the latest data on food loss and waste in the country as well as a database of solutions.

86. Regen10, International

Guided by 10 core principles that aim to center farmers, equity, and inclusion, Regen10 was established to create regenerative global food systems. They believe the most effective way to scale regenerative food systems is to build evidence and create a shared understanding of how to deliver positive outcomes in different contexts.

87. Regenerate America, United States

Launched by Kiss the Ground, Regenerate America is a coalition of farmers, businesses, and nonprofits working to include more resources for regenerative agriculture in the next Farm Bill. Through the widespread adoption of these practices, they believe it’s possible to improve food and water security while strengthening climate resilience.

88. Teens for Food Justice (TFFJ), United States

For 10 years, TFFJ has used school-based hydroponic farming to reduce hunger, improve nutrition education, and engage youth in New York City. Working in 19 schools, they distribute more than 20,000 kilograms of student-grown produce and offer more than 97,000 servings of leafy green vegetables.

89. Rainforest Alliance, International

The Rainforest Alliance works at the intersection of business, agriculture, and forests to create a new standard for business operations. They work with companies along the agricultural, food, and forestry supply chains, helping them implement practices that are better for workers and the planet. Their Rainforest Alliance seal signifies that certified ingredients were produced in a way that supports social, economic, and environmental sustainability.

90. Rodale Institute, United States

Since 1947, the Rodale Institute has led research on regenerative organic agriculture. Together with Dr. Bronner’s and Patagonia, they launched the Regenerative Organic Certification, a new certification program that encompasses soil health, animal welfare, and workers’ wellbeing.

91. Rural Mental Health Outreach Program, United States

Created by Ted Matthews, the Rural Mental Health Outreach Program provides mental health services to farmers, ranchers, and farming families in Minnesota to help them grapple with the unique pressures and challenges of the agriculture sector. The services are offered at no cost to producers thanks to funding from the state.

92. Rythu Sadhikara Samstha (RySS), India

RySS is an organization developed to build farmers’ empowerment in India. They are implementing Andra Pradesh Community Managed Natural Farming (APCNF), a training program that helps producers farm in harmony with nature. Hear from Vijay Kumar, Executive Vice-Chairman of Ryss at COP28 here.

93. Senegalese Association for the Promotion of Development at the Base (ASPRODEB), Senegal

ASPRODEB is an association of farmers and fishers working to strengthen food systems across West and Central Africa. They help to facilitate farmer-to-farmer sharing and connect producers with agricultural innovations. “Farmers are knowledge producers,” Ousmane Ndiaye, Director of ASPRODEB tells Food Tank. “Not only doctors have knowledge.”

94. Scaling Up Nutrition (SUN) Movement, International

Since 2010, the SUN movement has worked to end malnutrition in all its forms. They unite stakeholders from across the food system including civil society, U.N. entities, the donor and philanthropic communities, businesses, and researchers to achieve this goal by 2030.

95. Seed Savers Network, Kenya

Seed Savers Network Kenya is working to strengthen communities’ seed systems to conserve agrobiodiversity and improve food sovereignty. The organization operates their Farmer Training Centre and community seed banks. They also promote equity for women farmers through gender mainstreaming and advocate for farmers’ rights by amplifying their needs.

96. Self Employed Women’s Association (SEWA), India

Established in 1972, SEWA unites 2.5 million self-employed women workers in the informal economy. The Association recognizes the essential role its members play as food producers, distributors, vendors, cooks, and caregivers, and seeks to transform food and agriculture systems to increase their collective strength.

97. Sicangu Food Sovereignty Initiative (SFSI), United States

The Siċaŋġu Food Sovereignty Initiative is a community-based effort to indigenize the food system. Their core projects include a community garden, farmers market, and local food subscription program, which support food security; an internship program to introduce youth to local food production; and community events that center the preservation of traditional Lakota food knowledge and practices.

98. Slow Food International, International and Slow Food USA, United States

Slow Food is a global movement that is advocating for everyone to have access to high quality, sustainably produced food. Through their work, they try to defend biological and cultural diversity, educate and inspire eaters, influence policies and programs to support food systems transformation, and develop Slow Food’s network. Slow Food USA is the national movement in the U.S. working to advance the Slow Food mission.

99. SMART Training Platform, Canada

The SMART Training Platform emerged as a collaborative project that is engaging student researchers who want to build more resilient food systems. The Platform focuses on the implementation of the scientific method and allows students to create scalable solutions to real world challenges including food insecurity and food waste.

100. Sociedad de Historia Natural Niparajà, Mexico

Sociedad de Historia Natural Niparajà is a conservation organization that has worked for more than 30 years to preserve water resources. Their Marine Conservation Program works with a variety of stakeholders to manage and protect marine ecosystems. And their Sustainable Fishing program works closely to develop sustainable fisheries.

101. Solidaridad, International

Solidaridad is a civil society organization working to create fair and sustainable supply chains to make sustainability the norm, not the exception. Their Small Farmer Atlas is a new report informed by interviews with small-scale farmers in 18 countries, which looks at issues including prosperity and income, bargaining power, and land use.

102. Soul Fire Farm, United States

Soul Fire Farm is an Afro-Indigenous centered community farm that strives to uproot racism and establish sovereignty in the food system. They offer educational programs and distribute fresh produce to end food apartheid. This year, Soul Fire Farm’s Co-Founder Leah Penniman released her second book Black Earth Wisdom, a collection of essays and interviews that explores Black people’s spiritual and scientific connection to the land.

103. Sustainable Food Trust, United Kingdom

The Sustainable Food Trust aims to create the necessary policy, economic, and cultural environment to accelerate food systems transformation. Their key focus areas include True Cost Accounting, sustainable livestock, food security in Britain, antibiotic use in the animal agriculture sector, measuring sustainability, and local food systems.

104. Swette Center for Sustainable Food Systems at Arizona State University, United States

At Arizona State University, the Swette Center for Sustainable Food Systems is working to drive social progress, economic productivity, and ecosystem resilience through food systems transformation. They advance organic research and policy, enable True Cost Accounting, educate the next generation of food systems leaders, and engage the private sector.

105. The Nature Conservancy (TNC), International

TNC is an environmental organization working around the world to create a world where all life thrives. To help feed the world sustainably, their goal is to conserve 10 billion acres of ocean, 1.6 billion acres of land, and 620,000 miles of rivers. As part of their work on aquatic ecosystems, TNC partnered with shellfish farmers to create the Shellfish Growers Climate Coalition to help producers take climate action.

106. The Rockefeller Foundation, United States

The Rockefeller Foundation is working to advance more regenerative, nourishing, and equitable food and agriculture systems. The Foundation’s food systems work includes initiatives focused on school meals, food is medicine, procurement, and regenerative agriculture. And through their Periodic Table of Food Initiative, they are building a global ecosystem and providing tools, data, and training to catalog the biomolecular composition of the world’s food supply. In 2023, they co-hosted Pre-COP Food Day at the U.N. General Assembly to build momentum around food systems in the leadup to COP28.

107. Ujamaa Cooperative Farming Alliance (UCFA), United States

UCFA is a collective of new and established growers who cultivate and distribute heirloom seeds and grow culturally meaningful crops. Through this work, they hope to provide more opportunities and support for growers from historically oppressed and marginalized communities. To support their efforts, they also sell seeds through their business, Ujamaa Seeds. “Seeds are living things,” Ira Wallace, a seed saver and advisor to Ujamaa tells Food Tank. “You can’t just put them away.”

108. U.N. Development Programme (UNDP), International

UNDP works in 170 countries and territories to eradicate poverty and reduce inequality. They work with countries to develop policies, leadership skills, partnering abilities, and more. They operate 10 programs and initiatives dedicated to supporting the transformation of food and agricultural commodity systems, which they believe is essential to sustainable development.

109. U.N. Environment Programme (UNEP), International

UNEP aims to inspire, inform, and enable people to improve their quality of life and conserve natural resources for future generations. Their work encompasses a range of issues including oceans and seas, forests, youth and education, and gender. UNEP’s food systems work includes efforts to address food loss and waste and support for farmers through strategic partnerships.

110. U.N. Food and Agriculture Organization (FAO), International

Working in more than 130 countries, FAO is the specialized agency of the U.N. that leads international efforts to end hunger and improve food and agriculture systems worldwide. During COP28, the FAO launched the first part of its Global Roadmap, which outlines a path for investors and policymakers to reduce the negative environmental impact of food and agriculture systems.

111. U.N. Global Compact, International and U.N. Global Compact Norway, Norway

The U.N. Global Compact is a voluntary initiative based on CEO commitments to implement universal sustainability principles. They work with the private sector to achieve the U.N. Sustainable Development Goals, including those to end hunger, promote sustainable consumption and production, and protect aquatic and terrestrial ecosystems. The U.N. Global Compact Norway is one of the country-level, local networks that has seen the greatest growth. This network is tackling solutions focused a range of issues including health and sustainable food systems.

112. U.N. World Food Programme, International

The U.N. World Food Programme (WFP) is the world’s largest humanitarian organization, has a presence in more than 120 countries and territories to bring food to those in need. Their work encompasses a range of focus areas from emergency relief and nutrition to climate action and resilience building.

113. Urban Growers Collective, United States

Urban Growers Collective works in Chicago, Illinois to build a more just and equitable local food system. Through urban agriculture, they aim to address the inequalities that persist in food and agriculture systems. “You can’t unpack food justice without addressing structural racism, historic inequities,” says Erika Allen, Urban Growers Collective’s Co-Founder & CEO – Strategic Development and Programs.

114. U.S. Hunger, United States

U.S. Hunger is a hunger relief organization that is leveraging the power of technology to connect people in need to healthy, nutritious food by delivering it to their front door. The organization’s CEO recently joined Food Tank at the “Advancing Food as Medicine Approaches” Summit to discuss the importance of both qualitative and quantitative data in solving the hunger crisis.

115. US Food Sovereignty Alliance, United States

The U.S. Food Sovereignty Alliance brings together organizations across the United States that are pushing for food sovereignty. Every year, they award the Food Sovereignty Prize, which recognizes two grassroots organizations dedicated to advancing food sovereignty and justice. The 2023 Prize went to Black Dirt Farm Collective and Mouvman Peyizan Papay (MPP).

116. Volgenau Climate Initiative (VCI), United States

VCI is a leadership program dedicated to accelerating nature-based climate action. They convene small groups for retreats designed to bring people together in natural settings, develop strong networks, and encourage new ways of thinking. Events topics have included diet and climate, land stewardship, and scaling diversified regenerative agriculture.

117. Wholesome Wave, United States

Wholesome Wave is an organization that strives to address diet-related diseases by helping low-income Americans buy and eat healthy fruits and vegetables. The organization recently launched the for-profit brand Wholesome Crave to provide plant-based meal solutions to large scale dining facilities and bring in revenue that can support Wholesome Wave’s work.

118. Women Advancing Nutrition Dietetics and Agriculture (WANDA), United States

Founded by Tambra Raye Stevenson, WANDA is working to achieve nutrition equity in the U.S.by uplifting the voices of Black women and girls in food. The organization recently conducted the Black Food Census to collect better data on Black foodways in the country. Stevenson hopes the data will inform positive changes in the U.S. food system.

119. Working Group on Indigenous Food Sovereignty, Canada

The Working Group on Indigenous Food Sovereignty (WGIFS) works to increase awareness and mobilize communities around Indigenous food sovereignty. The WFIGS organizes regular meetings and discussions and facilitates capacity building within communities. “To have sustainable food and sustainable water means having a sustainable world for all of us to coexist with each other,” says Lisa Kenoras, Communications Coordinator for the WGIFS.

120. World Central Kitchen (WCK), International

World Central Kitchen (WCK) provides chef-prepared fresh meals to people around the world affected by humanitarian, climate, and community crises. In recent months, WCK has worked in dozens of areas including in Mexico, the state of Tennessee, Gaza, Israel, Lebanon, and Ukraine. The recent film “We Feed People” documents the work of WCK’s Founder, Chef José Andrés.

121. World Farmers Market Coalition, International

Since launching in 2021, the World Farmers Market Coalition has grown to represent more than 20,000 markets and 60 associations from more than 50 countries to highlight the role of farmers markets in sustainable food systems. This past year, they held their first General Assembly of the World Farmers Market Coalition in Rome.

122. World Resources Institute, International

A global nonprofit, the World Resources Institute (WRI) uses research-based approaches and coalitions to protect and restore nature and stabilize the climate. Their food systems initiatives include projects on climate-friendly diets and food loss and waste. At COP28, WRI’s work was featured in several panels on food waste.

123. World Wildlife Fund (WWF), International

WWF works to conserve the Earth’s natural resources and help people around the world make more climate-friendly decisions. They advocate for eaters everywhere to reconsider food and agriculture systems to produce enough to feed the growing population in a sustainable way. WWF recently released a new framework to drive food systems transformation forward.

124. WorldFish, International

WorldFish is a research and innovation organization focusing on the role that aquatic foods play in supporting the livelihoods and wellbeing of millions of women, men, and children. They produce evidence-based solutions that target six intersecting themes: nutrition, gender, climate, sustainability, economy, and COVID-19.

Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here.

Photo courtesy of Michael Pfister, Unsplash

The post 124 Food and Agriculture Organizations to Watch in 2024! appeared first on Food Tank.

1. Comfort and Joy: Irresistible Pleasures From a Vegetarian Kitchen by Ravinder Bhogal

With delicious vegan and vegetarian recipes, award-winning chef Ravinder Bhogal challenges the notions of sacrifice often associated with a reduction in meat and dairy consumption. From crisp okra fries with curry leaf mayonnaise to whipped feta with tomatoes confit, the recipes in Comfort and Joy are helping redefine plant-based cooking.

2. Eating From Our Roots by Maya Feller

Eating From Our Roots was inspired by childhood memories of visiting relatives in Trinidad and Tobago and family trips to the Caribbean and western Africa. Maya Feller, a registered dietitian and nutritionist, focuses on whole and minimally processed foods along with nutrition tips, plant-based substitutions, and practical ways we relate to food.

3. For the Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspirations, and Recipes by Klancy Miller

For the Culture spotlights Black women and femmes shaping today’s food and hospitality scene, offering insights into their passions and experiences. Through interviews, chef and writer Klancy Miller introduces readers to farmers, entrepreneurs, chefs, activists, and historians to document a moment in time for the culinary movement. She also includes personal recipes, featured alongside illustrations and photographs.

4. Flavor + Us: Cooking for Everyone by Rahanna Bisseret Martinez

Highlighting dishes that emphasize respect for the Earth, workers and eaters, Flavor + Us draws from author Rahanna Bisseret Martinez’s Haitian, Mexican, and Black heritage. Since beginning her culinary career at 13 years old when she competed on “Top Chef Junior,” Martinez has dedicated her career to sharing the meaning of community cooking.

5. Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World’s Oceans by Valentine Thomas

Good Catch chronicles Valentine Thomas’s transformation from a young person with fear of water to a world-class spear fisher, who is making the ocean her life’s work. The book helps cooks make eco-friendly choices in the kitchen, providing simple tips to select and prepare seafood sustainably along with regionally inspired recipes.

6. Imad’s Syrian Kitchen: A Love Letter From Damascus To London by Imad Alarnab

In his new cookbook, entrepreneur and refugee Imad Alarnab introduces rich flavors and culinary techniques of Syrian cuisine. Beyond showcasing dishes, Imad’s Syrian Kitchen covers the history of Imad’s homeland, Syria, and recounts Alarnab’s journey as he established roots in London. Readers will gain insights into the profound ability of food to unite people.

7. Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin

In her latest book, culinary historian Toni Tipton-Martin highlights the creativity and vibrancy of Black drinking culture. Juke Joints includes recipes inspired by cookbooks published over the last two centuries, including the Absinthe Frappe and Jerk-Spiced Bloody Mary. Tipton-Martin also explains how these drinks have evolved over time, tracing the history of Black mixology.

8. Latinísimo: Home Recipes from the Twenty-One Countries of Latin America by Sandra A. Gutierrez

Latinísimo guides readers through the fundamentals of Latin American cooking, offering a collection of over 300 recipes. Sandra A. Gutierrez, celebrated as one of the top national experts on Latin American foodways, illuminates mouth-watering recipes and showcases the extensive and diverse culinary traditions of the region.

9. Made Here: Recipes and Reflections From NYC’s Asian Communities by Send Chinatown Love

More than 40 restaurants and businesses across 24 New York City neighborhoods shared recipes and the personal stories into the kitchen and people behind them in Made Here. Written by volunteers and driven by community, the book introduces readers to signature dishes from over 18 different cuisines.

10. Maydān: Recipes from Lebanon and Beyond by Rose Previte and Marah Stets

Maydān highlights the interconnectedness of cooking traditions from North Africa, the Caucuses, and the Middle East. Previte, who is behind a Michelin-starred restaurant that shares a name with the cookbook, offers recipes for dishes including Tunisian Chicken Skewers, Grilled Carrots with Harissa, and Slow-Grilled Cauliflower with Tahina and Zhough.

11. My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora by Yewande Komolafe

My Everyday Lagos provides a snapshot into Nigeria’s most populated city, Lagos, featuring recipes interspersed with essays that provide historical context for key ingredients. Yewande Komolafe weaves her personal narrative throughout the book and emphasizes the adaptability of Nigerian cuisine, celebrating its singularity and accessibility.

12. Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking by Margaret Li and Irene Li

Perfectly Good Food is a cookbook designed for moments of uncertainty in the kitchen, offering cooks inspiration to use up ingredients and avoid food waste. With practical tips, clever storage suggestions, and versatile recipes, the chef sisters help readers turn overlooked items into delicious meals and make the most of what they have on hand.

13. Portico: Cooking and Feasting in Rome’s Jewish Kitchen by Leah Koenig

Portico celebrates Rome’s resilient Jewish community and draws attention to the rich culinary heritage of la cucina Ebraica Romana. With more than 100 recipes that cover vegetables, braised meats and stews, rustic pastas, and more, Leah Koenig gives home cooks a chance to explore dishes deeply rooted in tradition.

14. Salted: A Recipe Book With a Story to Tell by Dave White

In Salted, Chef Dave White, known for his time on “Below Deck Mediterranean,” shares 50 recipes inspired by his travels. White strived to make each dish accessible to cooks of any skill level, no matter what equipment they own. Recipes are accompanied by photographs by White and his friends.

15. Simply Scandinavian: Cook and Eat the Easy Way, with Delicious Scandi Recipes by Trine Hahnemann

An expert in Scandinavian cooking, Trine Hahnemann teaches readers how to simplify their lifestyles while being kinder to the planet. Simply Scandinavian focuses on straightforward dishes while highlighting greener ways to cook, tips to cut down on meat, and suggestions to shop sustainably and seasonally – all without compromising on quality.

16. Sofreh: A Contemporary Approach to Classic Persian Cuisine by Nasim Alikhani and Theresa Gambacorta

The inspiration for Sofreh comes from author Nasim Alikhani’s childhood in Isfahan, Iran, and a desire to reconnect through her home. In her first cookbook, Alikhani brings together traditional Persian dishes, offering readers a soul-satisfying journey through bold herbs, spices, savory stews, and a bounty of pickled vegetables and fruit.

17. South of Somewhere: Recipes and Stories from My Life in South Africa, South Korea, & the American South by Dale Gray

South of Somewhere offers insight into food blogger Dale Gray’s life in the south, from South Africa to South Korea and finally to the American South. The book dives into Gray’s story and captures her rich heritage through recipes that showcase the Eastern, Western, and African influences of her cooking.

18. Simply West African: Easy, Joyful Recipes For Every Kitchen by Pierre Thiam with Lisa Katayama

Chef Pierre Thiam guides readers through the key flavors of the region, offering useful tips and tricks on the basics of the cuisine. Simply West African explores the culinary influences of the region, covering Senegal, Ghana, Cameroon, and beyond, with easy-to-execute dishes that will become kitchen essentials.

19. Start Here: Instructions to Becoming a Better Cook by Sohla El-Waylly

A New York Times Best Seller, Start Here helps cooks embark on their culinary journey. Sohla El-Waylly, provides instructions to help readers level up their skills and become resourceful and innovative cooks. This book includes more than 200 recipes, practical advice, scientific insights, and an extensive array of recipe variations.

20. Still We Rise: A Love Letter to the Southern Biscuit With Over 70 Sweet and Savory Recipes by Erika Council

Erika Council is the Founder and Head Baker for the Bomb Biscuit Company in Atlanta, Georgia. She is also the granddaughter of Mildred Council, who contributed to the civil rights movement with her cooking and baking. In Still We Rise, Erika Council celebrates the heritage, resilience, and culinary traditions of the American South and the icons who nurtured her love for baking.

22. Tandoori Home Cooking by Maunika Gowardhan

Tandoori Home Cooking explores the ancient techniques of cooking in a tandoor and the flavors, spices, recipes, and culinary heritage found across the restaurants of India. Maunika Gowardhan explains how communal kitchens have centered around the tandoor for generations, always providing warmth, good food, and flavor.

23. The Kitchen Cookbook: Cooking for Your Community by Kimbal Musk

Chef and restaurateur Kimbal Musk shares more than 100 recipes to celebrate the dishes served in his restaurant The Kitchen, which he opened 20 years ago. Dishes include Cast Iron Roasted Chicken, Stick Toffee Pudding, and Tahini Mousse Cake. Musk’s recipes encourage cooks to experiment, adapt, and make each one their own.

24. The Pepperpot Diaries: Stories From My Caribbean Table by Andi Oliver

Award-winning TV chef, Andi Oliver, teaches readers the cultural influences and history that has shaped traditional and contemporary Caribbean cuisine. Oliver reflects her own experiences reconnecting with the foods she grew up with, while sharing accessible recipes that anyone can try to bring flavors of the Caribbean into their homes.

25. The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope by José Andrés, World Central Kitchen, with Sam-Chapple-Sokol, and foreword by Stephen Colbert

The World Central Kitchen Cookbook showcases a variety of tales and recipes contributed by renowned chefs, local cooks, and celebrity friends of José Andrés. Each chapter reflects a value of the organization, offering inspired recipes and narratives from people on the front lines of disaster-stricken areas where World Central Kitchen provides aid.

26. Veg-Table by Nik Sharma

In Nik Sharma’s Veg-Table, discover over 50 recipes to help people add more vegetables to their plates. The book categorizes dishes by plant family, accompanied by valuable tips on storage, purchasing, and cooking methods. Recipes include Pasta with Broccoli Miso Sauce, Corn Cakes with Sichuan Chive Butter, and a Beet, Toasted Barley, and Burrata Salad.

Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here.

The post 26 Must-Try Cookbooks Celebrating Culinary Diversity appeared first on Food Tank.

1. Anansi And The Golden Pot by Taiye Selasi, illustrated by Tinuke Fagborun

In this reimagined West African tale by author Taiye Selasi, readers meet Kweku, affectionately called Anansi, which means spider. And Kweku hears stories from his family of Anansi, the clever spider. During a visit to his grandmother in Ghana, Anansi the spider and Anansi the boy encounter a magical pot that fulfills their desires. Yet Anansi’s love for red-red stew teaches him an important lesson in sharing.

2. Big Tree by Brian Selznick

In Big Tree, two young Sycamore seeds embark on a journey into the unknown, where they must adapt to their surroundings to survive. The Sycamore seeds, Louise and her brother Merwin, dream of setting down roots and growing into big trees. When a fire forces them to leave their mama tree prematurely, they are sent find into the unknown, far from home.

3.Boo Stew by Donna L. Washington, illustrated by Jeffrey Ebbeler

Author Donna L. Washington crafts a creative spooky spin on the classic Goldilocks tale. In the book, Curly Locks, known for her terrible cooking, discovers that one of her peculiar dishes has gone missing. Chaos ensues as the Scares of Toadsuck Swamp wreak havoc, but Curly Locks believes her unusual culinary skills might just save the day demonstrating bravery and food curiosity.

4. Can I Recycle This?: A Guide to Better Recycling and How to Reduce Single-Use Plastics by Jennie Romer, illustrated by Christie Young.

Can I Recycle This? delves into the question of which everyday items can be recycled. The book explores the complexities of recycling systems and varying rules across different communities, offering a user-friendly guide to help readers make informed recycling decisions. Author Jennie Romer, an expert in waste management, aims to change how readers view waste disposal and encourage better practices.

5. Eat Your Superpowers!: How Colorful Foods Keep You Healthy and Strong by Toni Buzzeo,  illustrated by Serge Bloch

This colorful reference book breaks down the nutritional value of twenty-five different foods, organized by color. From grapes and beets to oatmeal and cashews, it highlights the health benefits of fruits, vegetables, nuts, and grains. Serge Bloch’s delightful illustrations add humor and make it an engaging guide to food facts for all ages.

6. Food for the Future: Sustainable Farms Around the World by Mia Wenjen, illustrated by Robert Sae-Heng

Author Mia Wenjen writes about a worldwide adventure to eco-friendly farms, exploring various sustainable farming techniques. Food for the Future showcases methods and innovations for addressing the challenges of climate change in agriculture. With rhyming text and simplified vocabulary explanations, this picture book is perfect for young learners and provides detailed insights into different countries’ farming practices and sustainability efforts.

7. Honeybee Rescue: A Backyard Drama by Loree Griffin Burns, illustrated by Ellen Harasimowicz

Honeybee Rescue introduces readers to Mr. Nelson as he skillfully relocates a bee colony from a farmer’s barn to a hive. Ellen Harasimowicz’s bright images bring this bee-saving adventure to life. The book provides valuable insights for nature lovers and budding scientists on safeguarding honeybees and our ecosystem.

8. I’m Hungry! / ¡Tengo Hambre! by Angela Dominguez

This bilingual picture book features a talkative bluebird and an indecisive T. Rex who embarks on a quest to discover his ideal meal. Along the way, readers are introduced to fundamental Spanish and English food terms. As the story unfolds, children are invited to explore what satisfies the dinosaur’s appetite, making it an engaging read.

9. In the Night Garden by Carin Berger

Through poetic text and hand-cut collage illustrations, the book invites readers to explore the magic of the night garden. Young readers and their families can enjoy this soothing and visually captivating bedtime experience, fostering an appreciation for the environment.

10. I Want An Apple: How My Body Works by David L. Harrison

Author David L. Harrison uses simple lyrics to craft a playful journey through a girl’s body parts as they work together to find, eat, and digest an apple. Full of bright images, it serves as a fun way to discuss the importance of nourishing our bodies with wholesome food to maintain strength and foster growth.

11. Just Try One Bite by Adam Mansbach and Camila Alves McConaughey, illustrated by Mike Boldt

Authors Adam Mansbach and Camila Alves McConaughey present a humorous role reversal as three determined kids challenge their picky-eater parents to try healthy foods. With entertaining rhymes, children discover the fun of making smarter and healthier choices than their parents. This delightful story encourages both kids and parents to embark on a playful culinary adventure, where even the grown-ups might discover a newfound love for nutritious meals.

12. Let Me Fix You Plate: A Tale of Two Kitchens by Elizabeth Lilly

This family road trip story celebrates the author’s American and Colombian heritage, blending the warmth and love of two distinct cultures. Whether traveling to the mountains of rural West Virginia or the sultry heat of Florida to visit family, there’s no better welcome than a homemade meal. The vibrant illustrations highlight the kitchen as the heart of the home and what is discovered when a family gathers to celebrate their culture and one another.

13. Luli And The Language Of Tea by Andrea Wang

Luli and the Language of Tea tells a heartwarming story where children from different backgrounds come together over tea, showing how food and culture can connect people. Luli, a five-year-old, uses a tea party to bridge language barriers, and as they share tea, they celebrate the importance of food and farming in their lives. The book, inspired by the author’s own experiences, emphasizes how shared experiences create a sense of community.

14. My Baba’s Garden by Jordan Scott, illustrated by Sydney Smith

Author Jordan Scott tells the story of a boy and his grandmother, Baba, who share a deep connection through gardening and meals, despite their language differences. As time passes, the boy has the chance to care for Baba, reflecting the universal emotions tied to family and cherished moments together. This beautifully illustrated book, emphasizes the role of gardening and food in fostering these connections.

15. Nell Plants a Tree by Anne Wynter, illustrated by Daniel Miyares

Nell Plants a Tree is a picture book that highlights how a little girl nurtures a pecan tree, which becomes the center of her family. This story, inspired by author Anne Wynter’s memories, highlights the tree’s growth and its significance in food and family. As Nell watches the tree flourish and bear pecans, it connects her to her family’s history and teaches her the valuable lessons of patience and the joy of reaping the fruits of her labor.

16. Noodles, Please! (A To Z Foods of the World) by Cheryl Yau Chepusova

This alphabet book takes readers on a flavorful journey through 26 noodle dishes from around the world. With vibrant illustrations and cultural insights, it explores the rich diversity of noodle-based dishes, providing a delightful introduction to global cuisines for readers of all ages. From Ash Reshteh in Iran to Zaru Soba in Japan, this book celebrates the culinary universality and versatility of noodles, inviting readers to savor the cultural tapestry woven with every slurp and bite.

17. Ramen for Everyone by Patricia Tanumihardja, illustrated by Shiho Pate

In this charming picture book, Hiro dreams of making the perfect ramen like his dad. But his first attempt doesn’t go as planned, and he worries he’ll never become a real ramen chef. With his father’s advice and his own creativity, Hiro learns that perfection is unique to each person, embracing the values of family and individuality.

18. Spicy Spicy Hot! by Lenny Wen

Lenny Wenn tells the story of Lintang as she eagerly tries her grandmother’s spicy sambal but finds it overwhelmingly hot. Determined to embrace her heritage, Lintang explores different types of sambal with her grandmother’s guidance, hoping to connect with her Indonesian roots. This book highlights the relationship between food, culture, and identity.

19. Thank You, Mama! by Linda Meeker

Grey, a popular TikTok star, expresses his gratitude for healthy foods in this picture book, teaching kids about manners and the joy of sharing meals with family. The book is playful, encourages children to try various foods, emphasizes respect and thankfulness, and helps build vocabulary and early reading skills with colorful food illustrations.

20. The Tree and the River by Aaron Becker

The Tree and the River, a captivating wordless picture book, explores the evolution of human civilization alongside nature. Through compelling illustrations, it follows a family’s journey from a small farm to a thriving town, emphasizing the growing influence of people on the environment.

Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here.

The post 20 Children’s Books Celebrating Food and Agriculture appeared first on Food Tank.

Another study from the University of Manchester finds one liter of beer can require more than 40 liters of water to produce. It also reveals that the production cultivation of barley and hops is responsible for most of the environmental impact of beer.

Transitioning to practices that protect natural resources, cultural histories, and local economies present significant benefits to beverage producers. Research from the University of Castilla-La Mancha finds that adopting sustainable practices and effectively communicating certifications to consumers generates a competitive advantage for wine producers.

Spirits producers are also taking note. In 2021, Maker’s Mark, one of the most well-known U.S. bourbon brands, achieved B Corp status for its Kentucky distillery. The brand’s Star Hill Farm is the first distillery farm to receive certification from Regenified for its commitment to soil, water, and ecosystem longevity.

And Brian Freedman the author of Crushed: How a Changing Climate is Altering the Way We Drink, says “support the producers who are supporting the planet. It’s impossible to overstate the importance of that.”

To help you find a winemaker, distiller, or brewer to support, Food Tank is highlighting 20 producers and programs bringing sustainable sips to glasses around the world.

1. Aguerrido, Mexico

Aguerrido is a cooperative mezcal producer in Chilapa de Álvarez. Because of the increase in global demand, conversion of land in Mexico for mezcal production has recently led to mass clearings of indigenous forests. This threatens native crops and wild species. The families that own Aguerrido, however, are staying true to traditional mezcal production methods that respect the land, native plants, and surrounding community. The cooperative produces small batches of mezcal while reforesting–not clearing–maguey, palms, and other woody trees.

2. Boochcraft, United States

Boochraft produces kombucha, an alcoholic fermented tea. The company composts all fruit scraps, tea, herbs, cultures, and paper towels while also saving over 1,100 gallons of water per day through their recapture system. Boochcraft partners with The Ecology Center for the advancement of regenerative agriculture.

3. Castelbarry, France

To support environmental, social, and economic sustainability, the winemakers of this region formed Castelbarry, a cooperative cellar. Together, the winemakers not only engage in sustainable growing practices, but also collectively tell the stories of Montpeyroux growers through sociocultural projects like their photography book.

4. Cooperativa Vinicola Garibaldi, Brazil

Cooperativa Vinicola Garibaldi is a wine and grape juice cooperative in Brazil formed by more than 400 families. In order to preserve the cooperative and the future of the families it supports, Garibaldi strives to be “socially fair, ecologically correct, economically viable and culturally diverse,” according to their website. The vineyards are weeded only using hoes, never herbicides, and fertilized with manure.

5. Drop Bear Beer, United Kingdom

Drop Bear Beer maintains the craft of brewing but leaves the alcohol and the carbon emissions behind. Their brewery in Wales became the first carbon-neutral, nonalcoholic brewery in the world earlier this year. Drop Bear takes care of some of their energy needs with solar panels and uses excess heat generated during the brewing process to warm their buildings.

6. Holden Manz, South Africa

Certified by Sustainable Wine South Africa (SWSA), Holden Manz cultivates 16 hectares of vineyards in the Franschhoek Valley, tucked in the mountains of the Western Cape. They recently installed solar panels to reduce their energy consumption and susceptibility to outages resulting from South Africa’s energy crisis. Holden Manz also hosts a dining space where dishes often feature fruits and eggs from the Holden Manz property.

7. House of Brown, United States

House of Brown is an offspring label of the first Black-owned estate winery in Napa Valley, California. Founded in 2018, House of Brown showcases vegan, easy-drinking wine produced by women of color. The label is Certified Green by Lodi Rules—one of the first certifications for wine—for their commitment to sustainable vineyards.

8. Kubota, Japan

Kubota is the label of Asahi-Shuzo, a sake brewer proud of its place in the Niigata prefecture. The hilly, coastal prefecture is known for its ideal ecological conditions which yield high-quality rice. The company recognizes that the quality of their sake is linked to the wellbeing of the land on which they grow rice. Asahi-Shuzo runs The Firefly Village Project to support the firefly, an insect that indicates environmental health.

9. Maker Wine, United States

Women-owned and earth-conscious, Maker Wine is a first choice for high-end wine in recyclable, elegant cans. By canning their wines instead of bottling, the company cuts down on their carbon footprint and protects wines from light exposure. The company is serious about sustainability and elevating underrepresented voices in winemaking.

10. Mijenta Tequila, Mexico

Mijenta is the first of two tequilas to receive the B-Corp certification, designating a company’s transparency and high social and environmental performance. Mijenta grows agave without pesticides or herbicides. And they partner with Women’s Earth Alliance to promote environmental initiatives. The labels on Mijenta Tequila are made using waste from agave plants.

11. Parés Baltà, Spain

The estate of Parés Baltà has been an active vineyard since 1790 and the current owners remain committed to preserving the integrity of their land for future generations. They practice biodynamic agriculture to encourage biodiversity and cultivate successful vineyards without pesticides or herbicides. Parés Baltà also integrates goats and sheep into their fields to promote soil nutrients. The estate credits their lead winemakers, María Elena Jiménez and Marta Casas, with bringing a renaissance of nearly extinct, local grape varietals back to the vineyards.

12. Patagonia Provisions Partner Breweries, United States

Patagonia Provisions, the outdoor apparel brand’s food and beverage business, is partnered with 11 breweries across the U.S. for a new beer initiative. Patagonia tasked each brewery to create a new beer made with Kernza®. Kernza® is a deeply rooted perennial grain harvested from intermediate wheatgrass and provided to the breweries by A-Frame Farm in Minnesota. “By making beer with more perennial grains” instead of annual grains, Patagonia says, “breweries have the potential to move the industry toward a more regenerative future.”

13. Persephone Brewing Company, United States

Persephone Brewing Company is more than a maker of sustainable beer. The brewery is located on a small but busy farm with apple orchards, market gardens, two greenhouses, an apiary, and a flock of chickens. The certified B-Corp brewery composts all organic waste and is working to reclaim runoff for crop irrigation.

14. Proof & Company, Singapore

In partnership with ecoSPIRITS, Proof & Company distributes 14 of its spirits in Singapore using circular packaging. ecoSPIRITS provides reusable containers that help reduce costs, waste, and carbon emissions for producers by eliminating single-use glass. Distillers like Proof & Company are able to create closed loops for themselves and their consumers.

15. Rhum J.M, Martinique

Rhum J.M is a rum distiller known globally for their attention to ecological practices, gender parity, and waste management. In 2016, Rhum J.M converted their distilling operations to be zero waste which included installing a no-exhaust boiler. Rhum J.M completely reuses all bagasse (the residual pulp left after juice is extracted from sugar cane) as biofuel and compost.

16. Rise & Win Brewing Co., Japan

The small town of Kamikatsu has a zero waste policy which Rise & Win Brewing abides by. Through their reRise initiative, Rise & Win Brewing allows microbes to decompose solid waste from the brewing process into a liquid form that is then returned to their barley fields. The company is working to support the sustainable cultivation of hops, coffee, cacao, and vegetables in the immediate area near their restaurant.

17. SPILL, Sweden

SPILL, Gotland Spirits’ second label, is a vodka made entirely from food waste. Together with Coop Gotland, the company collects carbohydrate food waste and substitutes it in the vodka distilling process so new cereal grains do not have to be grown. SPILL now has two additional spirits: a coffee liqueur made from rescued coffee waste and a limoncello made from lemons too ugly to be sold in grocery stores.

18. Terracanta, Italy

The farmers at Ceglia Farm specialize in three products: kiwis, extra virgin olive oil, and natural wine. The certified-biodynamic farm has produced grapes on a small vineyard for over 60 years but only recently began bottling wine under their own label, Terracanta. The farmers create Terracanta wine using only native grapes and spontaneous fermentation in qvevri, traditional Georgian terracotta vats.

19. Volspannhof Dross, Austria

Volspannhof Dross is a pesticide and herbicide-free winery that instead employs ecological interventions such as beneficial insects. The winery’s vineyard plots are surrounded and separated by hedgerows—areas of trees and shrubbery that provide habitats for native wildlife. Silke Mayr, long-time local winemaker, oversees operations for both of the winery’s labels, Volspannhof Mayr and Buchegger.

20. 64° Reykjavik Distillery, Iceland

64° Reykjavik Distillery continues Iceland’s tradition of foraging and respect for the land. The distillery produces liqueur, aquavit, gin, vodka, and Brennivín (the national drink of Iceland) all of which prominently feature native Icelandic ingredients. Beyond ingredients, geothermal energy powers 64° Reykjavik Distillery’s production.

Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here.

Photo courtesy of Adam Jaime, Unsplash

The post 20 Sustainable Sips to Cheer For appeared first on Food Tank.

These 23 books will encourage readers to explore new flavors, deepen community-based knowledge, and vitalize change within the food system. 

1. Appalachia on the Table: Representing Mountain Food and People by Erica Abrams Locklear

Appalachia on the Table unpacks the conception of Appalachia as a distinctly separate region from the rest of the South through the lens of food. After encountering the surprises within her grandmother’s cookbook, Erica Abrams Locklear sets out to understand where her own notions of Appalachian food traditions originated and why theories about the region’s lower culinary status have multiplied over time. 

2. The Ark of Taste: Delicious and Distinctive Foods That Define the United States by Giselle Kennedy Lord and David S. Shields

Created by Slow Food USA, The Ark of Taste serves as a catalog of the nation’s food heritage and a movement to preserve the culinary legacies handed down between generations. Readers can learn about the foods that distinguish the culinary landscape of the United States in this visual encyclopedia tailored for both consumers and food producers. 

3. At the Table by Katherine Miller

At the Table considers how chefs and other leaders in the restaurant industry can be some of the most powerful agents of advocacy and change in the food system. Katherine Miller recounts the techniques she developed for the James Beard Foundation’s Chefs Boot Camp for Policy and Change and shares the stories of chefs who used these skills to foster impact.

4. Beyond the Kitchen Table Edited by Priscilla McCutcheon, Latrica Best, and Theresa Ann Rajack-Talley 

Beyond the Kitchen Table is a deep analysis into Black women’s roles in food and agriculture systems in the Caribbean, Africa, and the United States. Through examining matrilineal food-based education and Black women’s social, cultural, and families’ networks, the authors address the ways in which Black women, both now and in the past, have used food to build community. 

5. The Core of an Onion: Peeling the Rarest Common Food by Mark Kurlansky (Forthcoming November 2023)

In The Core of an Onion, Mark Kurlansky dives into the science and history of the only sulfuric acid–spewing plant, exploring the onion’s twenty varieties and the cultures built around them. Including a recipe section featuring more than 100 dishes from around the world, Kurlansky celebrates the onion in all its forms, from a base for stews and sauces to metaphors and folklore. 

6. Cracked: The Future of Dams in a Hot, Chaotic World by Steven Hawley

Steven Hawley examines the history of damming rivers to identify the short- and long-term impacts of leveraging the power of water for urban and agricultural growth. Cracked gives technical context of water scarcity in the American West, leaving readers with a sense of urgency to protect rivers, the biodiversity they sustain, and communities they feed. 

7. Everything I Learned, I Learned in a Chinese Restaurant a memoir by Curtis Chin 

In this memoir, Curtis Chin shares how he learned to embrace his gay, American-born Chinese identity in the safe haven of Chung’s Cantonese Cuisine. Everything I Learned, I Learned in a Chinese Restaurant highlights the challenges of life in Detroit in the 1980’s, and reveals how Chinese restaurants, both then and now, present an opportunity to engage in important conversations with people from different racial, socio-economic, and religious backgrounds. 

8. Endangered Eating: America’s Vanishing Foods by Sarah Lohman 

Sarah Lohman sheds light on the urgency of safeguarding Indigenous culinary customs through her tales of traversing America in search of endangered foods. In Endangered Eating she highlights the influence of colonization upon foodways, and also advocates for the localization of food systems and greater support for food producers and community organizations. 

9. Feeding Each Other: Shaping Change in Food Systems through Relationship by Nicole Civita and Michelle Auerbach

Feeding Each Other argues that current solutions to feed the world are only accelerating the collapse of environmental, economic, and social structures. Authors Nicole Civita and Michelle Auerbach use a blend of research, insights from diverse thinkers, and their own lived experiences to encourage us to focus on ‘feeding each other.’ 

10. Junk Food Politics: How Beverage and Fast Food Industries Are Reshaping Emerging Economies by Eduardo J. Gómez

Junk Food Politics reveals a two-way street where industry and political leaders work together to launch well-meaning social programs—but also work around regulations that might harm industry profits. According to Eduardo J. Gómez, this has led to a world in which beverage and fast-food industries thrive in low resource countries, causing long-term health problems for low income communities. 

11. Kings of Their Own Ocean: Tuna, Obsession, and the Future of Our Seas by Karen Pinchin

Kings of Their Own Ocean is an urgent investigation into how human obsession with bluefin tuna has transformed a cottage industry into a global dilemma. Karen Pinchin explores the story of one Atlantic bluefish tuna as a symbol for the ongoing fight between a booming tuna industry and desperate conservation efforts. 

12. Land of Milk and Honey by C Pam Zhang

This dystopian novel by C Pam Zhang centers on a young chef who is trying to survive in the wake of an environmental catastrophe that devastated earth’s biodiversity. Imagining how fine dining might persist after food systems collapse, Land of Milk and Honey celebrates the joys of food while also addressing its inherent disparities and our complex relationship with nature. 

13. The Last Supper Club: A Waiter’s Requiem by Matthew Batt

This memoir shares the story of how Matthew Batt, a professor on sabbatical, found himself returning to a job waiting tables, and loving it. Detailing the challenges and satisfactions of meeting the demands of fine dining, The Last Supper Club is an ode to working in restaurants and the relationships you build along the way. 

14. The Lost Supper: Searching for the Future of Food in the Flavors of the Past by Taras Grescoe 

The Lost Supper introduces readers to the surprising and forgotten flavors whose revival is attracting food lovers across the globe. Taras Grescoe argues that the key to healthy and sustainable eating lies not in looking forward, but in looking back to the foods that have sustained the global population for millions of years. 

15. The Migrant Chef: The Life and Times of Lalo García by Laura Tillman

The Migrant Chef encapsulates Mexico City-based journalist Laura Tillman’s five year immersion into Lalo Garcia’s story. As Tillman follows Lalo across the globe, she touches on themes including the history of Mexican food, farmworker conditions in the United States, Mexican politics and earthquakes, and the inequities and challenges of restaurant business. 

16. The New Fish: The Truth about Farmed Salmon and the Consequences We Can No Longer Ignore by Simen Sætre and Kjetil Østli

The New Fish delves into the origins of salmon farming, tracing its expansion from coastal Norway to the United States and the many countries in between. Following a prizewinning five-year investigation, journalists Simen Sætre and Kjetil Østli discuss the adverse effects of sea farming and the unintended consequences of attempts to address global food needs. 

17. No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating by Alicia Kennedy

No Meat Required is a culinary and cultural history of plant-based eating in the United States that digs into the subcultures and politics that define alternative foods among a new generation. From the early experiments in tempeh production in the 1970s to the vegan cafes of the 1990s, Alicia Kennedy brings depth and context to vegan and vegetarian cuisine. 

18. The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health and Healing by Sophia Nguyen Eng (Forthcoming November 2023)

The Nourishing Asian Kitchen is inspired by the nexus of nutritional research, regenerative farming practices, and cultural food tradition. Reflecting on the Asian recipes that have been passed down through her family for generations, Sophia Nguyen Eng recreates her favorite dishes with an emphasis on food quality, ingredient sourcing, and seasonality. 

19. Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking by Margaret Li and Irene Li

Perfectly Good Food is a cookbook on a mission to eliminate food waste. With 80 recipes and150 ideas to transform fridge leftovers, chef-sisters Margaret and Irene Li celebrate the joys of saving food, reducing grocery expenses, and mastering the art of resourceful cooking. 

20. Resilient Kitchens: American Immigrant Cooking in a Time of Crisis Edited by Philip Gleissner and Harry Eli Kashdan

Resilient Kitchens is a collection of essays about the lives of immigrants in the United States before and during the COVID-19 pandemic, told through the lens of food. The book brings together stories and recipes from professional food writers, scholars, restaurateurs, and activists to discuss the hardship and resilience of racism in the American food system. 

21. The Salmon Sisters: Harvest & Heritage by Emma Teal Laukitis and Claire Neaton

The Salmon Sisters: Harvest & Heritage celebrates the seasons of Alaskan food and rituals through photography, illustrations, recipes, and traditions. Emma Teal Laukitis and Claire Neaton reflect on their values and visions inspired by their upbringing and summers spent fishing on the Aleutian Islands of Alaska. 

22. Secret Harvests: A Hidden Story of Separation and the Resilience of a Family Farm by David Mas Masumoto

Secret Harvests tells the story of a Japanese American family’s reunion after 70 years of being separated by racism and the discrimination of people with developmental disabilities. As David Mas Masumoto accounts the discovery of his lost aunt, he uncovers themes of resilience, identity, and family among farmers who forge forward in a land that historically did not want them. 

23. White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation by Naa Oyo A. Kwate

White Burgers, Black Cash traces the evolution of fast food, uncovering its long history of racist exclusion to its current exploitation of urban Black communities. Naa Oyo A. Kwate contends that both sides of fast food’s racial spectrum—from exclusion to exploitation—underscore the deeply rooted presence of anti-Blackness within the industry.

Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here.

The post 23 Must-Read Books that Will Transform How You Think about Food and the World appeared first on Food Tank.

1. A New Day

A New Day is a portrayal of the realities small-scale farmers face in the Global South. Through this film, the International Fund for Agricultural Development (IFAD) advocates for increased investment in rural communities who are under constant threat from the climate crisis. Shot in Tunisia and directed by award-winning filmmaker Jonathan Pearson, the film vividly demonstrates the potential of transforming the food system through these farmers. Watch it on YouTube.

2. Common Ground (forthcoming 2023)

The sequel to Kiss the Ground, this film highlights the U.S. food system, detailing the human costs of policies that favor profit-driven agriculture. Common Ground criticizes the widespread use of agrochemicals in agriculture and highlights the issues plaguing the farming community, such as high suicide rates and the lobbying power of agricultural businesses. Featuring experts like Gabe Brown, Ray Archuleta, and Rick Clark, the film serves as a call to action against the status quo.

3. Cornwall Climate Stories: Food for Thought

Narrated by organic beef farmer Lisa Guy, Food for Thought examines the question of whether eaters should give up meat and dairy to combat the climate crisis. The film is set in Cornwall, England, where farming livestock is integral to the region’s agriculture. It showcases promising Cornish initiatives that aim to mitigate the negative environmental effects of animal farming. Watch it on YouTube.

4. Deep Rising

In Deep Rising, director Matthieu Rytz presents a tale of corporate, scientific, and geopolitical intrigue around the extraction of deep-sea metals for the electric battery revolution. Narrated by Jason Momoa, the documentary follows the journey of a startup who want to mine in the Pacific Ocean floor while marine geologists warn of consequences for ocean biodiversity and the communities that depend on it. The film questions humanity’s pattern of destructive extraction for profit, and challenges the viewer to question: who owns the uncharted sea?

5. Feeding Tomorrow (forthcoming)

Feeding Tomorrow illuminates the transformative power of food, brought to life through the inspiring stories of innovative leaders in agriculture, healthcare, and education. The film follows trailblazers who are combating the challenges of a broken food system and creating tangible, actionable solutions for a more regenerative future. Feeding Tomorrow offers a hopeful vision of a global system that is more equitable, sustainable, and focused on the wellbeing of our planet and its inhabitants.

6. Follow the Food

This comprehensive multimedia series investigates the challenges of global food systems. BBC explores the problems of soil loss, malnutrition, and the climate crisis, as well as innovative solutions evolving in the realms of farming and technology Watch and delve into the related articles here.

7. Food 2050 (forthcoming)

Produced in partnership with The Rockefeller Foundation and Media RED, Food 2050 captures the crucial efforts of a group of visionaries. The film is a continuation of the “Food 2050” mini-series, featuring 10 leaders working to improve global food and agriculture systems from the ground up. Amidst the collapse of profit-driven food systems and the accelerating climate crisis, these activists, farmers, doctors, and scientists are all working towards a sustainable and equitable food future. Their extraordinary endeavors offer hope and actionable solutions for transformation.

8. Food, Inc. 2 (forthcoming 2023)

Food, Inc. 2, the sequel to the Academy Award-nominated documentary Food, Inc., continues the original film’s exploration of the food industry’s and devastating impacts. The original film’s producers and narrators, Eric Schlosser and Michael Pollan, return, joining directors Robert Kenner and Melisa Robledo for an expose into how our current food system isn’t good for people or the planet. Viewers can also check out companion book, featuring original essays from innovators and advocates, which encourages readers to take a more proactive role in the food system they participate in.

9. Food and Country

Renowned food writer Ruth Reichl and filmmaker Laura Gabbert join forces in this film that delves into the struggles of small farmers, ranchers, and chefs. These food producers are facing multiple challenges, but are innovating and surviving against the odds. As Reichl travels the United States, moving from fine dining rooms to rural farmlands, she unveils a series of riveting narratives. Through her eyes, Food and Country reveals not only the humanity behind our food system, but also the urgent need to reassess the nation’s values around food production.

10. Hope In the Water (forthcoming 2024)

Hope In the Water explores innovative approaches to restore the world’s oceans while responsibly producing food. Guided by the engaging narratives of a food travelogue and investigative journalism, the docuseries connects viewers to first-person stories from those most impacted by our stressed marine resources. Amid themes of sustainability, biodiversity, conservation, equity, and innovation, the series offers a hopeful perspective on restoring our oceans and ensuring food security.

11. La Cosecha

This short film features Nolvia Castillo, an immigrant from Chiriqui, Guatemala, as she embarks on a transformative journey in Austin, Texas. La Cosecha showcases her growth into becoming a key part of her community’s food distribution network. As filmmaker Ai Vuong captures Nolvia’s story, she also explores the profound role food plays in the shared immigrant experience. The film offers a heartfelt narrative about how one’s independence can bloom amidst the rich tapestry of community, culture, and sustenance. And it shows how food can act as a bridge between cherished pasts and envisioned futures.

12. Poisoned: The Dirty Truth About Your Food

Poisoned exposes the alarming realities of foodborne illnesses in the U.S., taking viewers from the infamous Jack In the Box E.coli outbreak in 1992 to today’s escalating concerns about the safety of food. Director Stephanie Soechtig digs into the labyrinth of food regulations, revealing the lack of effective enforcement and questioning the claims that the U.S. food supply is the safest in the world. Through harrowing stories of families affected by foodborne illnesses and tips for grocery shopping, this documentary compels viewers to reevaluate what’s on their plate and how it arrived there. Watch it on Netflix.

13. Reinventing Farming and Food Post-Globalisation

Reinventing Farming and Food Post-Globalisation is a compelling documentary based on the book, Homecoming: The Path to Prosperity in a Post-Global World by Financial Times’ global business columnist, Rana Foroohar. The film examines how neoliberal economics have disrupted food supply chains and forced small farmers out of business. Through conversations with farmers and food systems experts, Foroohar highlights the urgent need for localized economies, regulatory safeguards, and the creation of stronger, more sustainable industries. Watch it on Financial Times or YouTube.

14. Rich Appetites

Discover the impact of industrial agriculture on biodiversity, hunger, and small-scale farmers in Africa in this five-part short film series. Rich Appetites examines how billionaire philanthropic promote chemical-intensive agriculture model globally. Created by Alliance for a Green Revolution in Africa (AGRA) Watch and the Alliance for Food Sovereignty in Africa, this series challenges the dominance of corporate control over agriculture and explores sustainable alternatives. Watch and explore the companion guides here.

15. The Future of Food (forthcoming December 2023)

This documentary series by the World Farmers’ Organization addresses the critical role of farming in the face of global crises like climate change, food costs, and government inaction. Highlighting the challenges faced by the farming sector globally, The Future of Food showcases innovative local solutions and the resilient farmers implementing them, emphasizing the shift towards more sustainable, climate-resilient farming practices. Set to launch at COP28, the series aims to bridge the gap between farmers and the public, shedding light on the essential role farming plays in combating global challenges and shaping a sustainable future.

16. The Kitchenistas

This inspiring film showcases the transformation of National City, California, from a region struggling with obesity and diabetes to a vibrant community advocating for healthy food traditions. The story follows the Kitchenistas, who are graduates from the Cooking for Salud bilingual culinary program. These Latina women then become community leaders in teaching healthy eating and high-quality food practices. The film traces the personal journeys of several early-generation Kitchenistas, highlighting the power of education, human connection, and cultural understanding in creating lasting health changes. Watch it on multiple streaming platforms.

17. We Feed People

We Feed People illuminates the awe-inspiring journey of renowned chef José Andrés and his nonprofit, World Central Kitchen (WCK), from humble beginnings to a globally recognized disaster relief organization. Providing not just a meal, but “a plate of hope,” WCK’s work intersects food policy transformation, climate justice, and community building. The film traces WCK’s evolution, underscores the importance of human dignity in aid work, and showcases their notable responses to crises, from earthquakes in Haiti to the war in Ukraine and local tragedies in the U.S. Watch it on Disney+.

18. Wild Hope

An eight-part series, Wild Hope highlights the eco-changemakers who are coming together to restore the planet and protect local ecology. Episode 2, “The Big Oyster,” for example, documents the work of the Billion Oyster Project and Living Breakwaters to restore the waters of New York Harbor, once home to some of the world’s most extensive oyster reefs. And in Episode 7, “Coffee for Water,” the series turns its attention to the scientists, development experts, and local farmers working together to save Mount Gorongosa’s rainforest in Mozambique. Find all eight episodes here.

Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here.

Photo Courtesy of Guillaume Henrotte

The post 18 Eye-Opening Food Systems Documentaries to Watch appeared first on Food Tank.