Food

A woman in a white shirt is surrounded by wildlife rangers wearing green jumpsuits. The group holds a large white picture frame with text that reads, "I conquered the Wildlife Ranger Challenge. #ForWildlifeRangers," and five logos of supporting organizations fill the bottom of the frame.

Wildlife lawyer and farmer Taku Mutezo, in white, poses for a photograph at the Wildlife Ranger Challenge, a project to both raise funds and awareness of the struggles facing wildlife rangers across Africa. (Photo courtesy Taku Mutezo)

Mandela Washington Fellow
Wildlife lawyer and farmer Taku Mutezo has a solution to Zimbabwe's human-wildlife conflict that uses natural and local resources, and benefits the community as well.
A dark plate sits on a wooden table holding artfully placed plant-based food.

One of the many plant based dishes at Rasoterra (Courtesy of Mariano Martinez)

George Washington University
By working exclusively with local producers and using traditional Spanish cooking techniques, the chefs at Barcelona restaurant Rasoterra create rich and sustainable vegan meals that highlight the possibilities of the city's culinary tradition.
George Washington University
In this mini-documentary, Planet Forward Comcast Sustainable Storytelling Fellow Jelina Liu provides a look into the extensive food recovery network in the United States' capital, Washington, D.C. 
Planet Forward
What challenges do we face as climate change and concurrent crises threaten food systems? And how can we rise to the challenge to provide food security for all?
Garden bed with green sprouts covered by a dome of plastic sheeting.

A hoop house composed with plastic sheeting and tubes provides cover for a raised garden in Washington, DC. (Lance Cheung/USDA (Public Domain Mark 1.0))

University of Maryland
University of Maryland international Ph.D. student Krisztina Christmon launched her award-winning idea of repurposing farm plastic as part of a university innovation challenge in 2020. One year later, she serves as CEO of Repurpose Farm Plastic LLC.
University of Wisconsin-Madison
This video addresses the issue of food insecurity on college campuses and introduces current student-run movements at UW-Madison.

Pathoumma Meusch stands before a small herd of cattle after checking on her goats. Meusch Farms LLC produces grass-fed cattle with little environmental impact, she said. (Photo by: Lauren Ulrich, Indiana University Bloomington)

Indiana University
Pathoumma Meusch doesn’t consider herself revolutionary. “I’m just a farmer,” as she says. But the unassuming woman has championed local food in a region dominated by industrial agriculture and redefined what it means to be a Midwestern farmer.
SUNY ESF
In this podcast we talk about the stigma against consuming insects in the U.S. and how we might overcome that stigma to reach new heights.

(Photo by Hannah Richter/ University of Chicago)

University of Chicago
Composting is a growing practice that diverts food waste from greenhouse gas-producing landfills; Chicago colleges provide a case study into how this practice can be implemented more broadly today.

In 2015, in collaboration with Indigenous leaders and Indigenous youth, FAO identified 6 pillars of work and 2 focus areas—Indigenous women and Indigenous youth—as part of FAO’s goal of freeing the world of hunger and malnutrition (Photo courtesy of UN Women/Ryan Brown https://creativecommons.org/licenses/by-nc-nd/2.0/).

Planet Forward FAO Fellow | University of Oklahoma
Indigenous Peoples’ communities' challenges and priorities of “food security, food sovereignty, and health have accelerated and intensified during the COVID-19 pandemic,” according to Indigenous Peoples’ Liaison Mikaila Way.

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