2020 has been an unprecedented and chaotic year. We have all been forced to pivot, adapt, and do things differently. The same holds true for our food systems.
The COVID-19 global pandemic highlights how vulnerable, inefficient, and unjust our food systems currently are—but we also know that they don’t have to be that way. There are opportunities to rebuild and strengthen our food systems to be resilient, equitable, healthy, and regenerative as well as accessible and affordable for all.
Now more than ever, we need you to step up and become a Food Tank member: foodtank.com/Join.
Throughout the year, Food Tank worked to share best practices and stories of hope. We started in January with Food Tank’s “The Wisdom of Indigenous Foodways” Summit with Arizona State University.
In March, we moved our events online and committed to fostering discussions about the impact of COVID-19 on our food system and its people.
Food Tank continues to conduct live interviews almost daily, sometimes twice a day, featuring incredible food experts. We listen to the lessons they are learning from the pandemic and how the future of our food systems will look.
For example, Food Tank spoke to Chef and Co-Owner of Blue Hill and Blue Hill at Stone Barns, Dan Barber, about the food system weaknesses that were exposed by the pandemic and how to reimagine a truly resilient future food system, including re-thinking food system models, expanding regional food processors, inspiring kitchen gardening, and preparing for future emergencies.
Read the rest here: https://foodtank.com/news/2020/12/food-organizations-to-watch/