Last December, the New York Times offered a list of words for the dumpster, tired and worn-out terms ready for retirement in 2014. Topping the list was “artisan,” a term used in the marketing of products ranging from small-batch pickles and preserves to Tostitos tortilla chips and Starbucks sandwiches.
Regardless of mainstream attempts to co-opt the label, a truly artisanal food movement—based in craft, community, tradition, and innovation—is alive and kicking. For these businesses, growth is not something to take lightly; it’s a delicate dance between staying true to one’s values while adapting to new economies of scale. Read More
As a follow-up to his best-seller Fat Chance: Beating the Odds Against Sugar, Processed Foods, Obesity and Disease, Robert Lustig’s new The Fat Chance Cookbook is a natural outgrowth of his mission to help curb the obesity epidemic and teach people, especially kids, to cook simply and healthfully at home and rely less on processed foods. Read More
After two years and two failed attempts, Congress is on the verge of passing a new (food and) farm bill. The farm bill ultimately is a food bill, and must be concerned with truly supporting those who produce our food, those who eat it, and the land it’s produced on. While the final compromise is not quite as bad as it could’ve been, it will instead be devastating to hundreds of thousands of America’s neediest families and much better for corporations than for independent farmers, the environment or public health. Read More
As if we needed one, there’s yet another reason to avoid soda and soft drinks. Last week, Consumer Reports announced that it had found potentially carcinogenic levels of 4-methyllimidazole (4-MeI) in eight out of the 12 popular brands of soft drinks that it tested. Read More
Many of the folks who work at GRACE have a pizza obsession. Read just a few pages into their new guide, Meet the Nexus, How Food, Water and Energy are Connected, and there it is, a full-page photo of a plain slice from one of their favorite local pizza joints. In their defense, they’re fixated less on deliciousness and more on all the resources it took to get that slice into our hands. Industrial agriculture, fossil fuels and water (42 gallons per slice, for those counting) all had a big role in making our pizza a reality. The point is that ordinary, everyday decisions (plain or pepperoni?) each have profound effects on how food, water and energy resources interact with each other. Read More
As of 2012, 53 percent of elementary schools and 12.5 million students are being taught about food and nutrition by the food industry, in part via an industry-created course called “Energy Balance 101.” Their message? “If kids eat more, they shouldn’t forget to exercise more, too.” Read More
Last week, The Daily Meal published their list of the “50 most powerful people in Food for 2014.” Who made the list?
Hugh Grant, CEO of Monsanto
Indra Nooyi, CEO of Pepsi
Doug McMillion, CEO of Walmart
…and it goes on.
Really?! Here at Real Food Challenge, we know that real power lie in people’s movements for change. Who are these powerful changemakers? Here is our list: Read More
What do football fields and industrial farms have in common? In both places, a microscopic threat to human health is spreading. But on farms, a lack of veterinary involvement may be making the problem worse. Read More
According to a new report recently released by the National Farm to School Network (NFSN), no fewer than 37 states passed or introduced bills to support farm to school practices during 2012-2013. The report is further proof of the huge increase in farm to school practices across the country. Read More
What’s going on with GMOs in our food? Scientists and food movement leaders will discuss the issues in depth, unfiltered by the media, in a virtual conference available free online from January 27-30 called “GMOs: What You Need to Know.” Read More