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  • Appetites: Food truck helps keep Minnesota kids fed when school is out

    June 20, 2019 |

    MPR News |

    Radio |

    3-5 Minutes

    Response Location: United States, St. Paul, Minnesota

    Food trucks have taken much of the United States by storm, but now the concept is being applied to helping keep children well nourished during summer months when school is out. Funded by the U.S. Department of Agriculture, trucks are now roaming the streets in St. Paul, Minnesota serving nutritional meals to children in the local school district.

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  • School's out, but lunch is still served in Ignacio

    June 14, 2019 |

    Durango Herald |

    Text |

    Under 800 Words

    Response Location: United States, Durango, Colorado

    Funded by a grant from the Colorado Health Foundation, several nonprofits are working to fill the summer food security gap for children who rely on school meals. Several groups, including Pine River Shares and Friends with Food, have partnered with the Education Literacy Health and Inspiration Community Center to provide free lunches to needy schoolchildren. When the school district ceased operating the meal program, ELHI took over the operations, serving the children of families who already come to the center for other activities.

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  • School turns old buses into mobile cafes for students

    June 07, 2019 |

    KMGH-TV |

    Broadcast TV News |

    Under 3 Minutes

    Response Location: United States, Denver, Colorado

    Across America, there is a food insecurity problem that increasingly impacts children as they head into summer breaks from school. To address the gap that is created during this time, a school district in Denver, Colorado has turned to recycling out-of-use school buses into mobile cafes that are open to all students during lunchtime, regardless of the district they live in.

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  • The Dirt on Waste: Understanding College Recycling Programs

    June 06, 2019 |

    Pepperdine University Graphic |

    Text |

    1500-3000 Words

    Response Location: United States, Malibu, California

    Pepperdine University is having some trouble as they try to go about achieving the goal set by the California government stating that 75% of waste must be diverted by 2050. This article covers the specifics of the conservation efforts at Pepperdine, and also looks at more successful programs going on at UCLA and Santa Clara University. Some effective tactics include a comprehensive education plan on recycling, requiring faculty and staff to dispose of landfill waste themselves by only collecting recyclable waste, and partnering with athletic teams to champion conservation.

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  • Childhood Hunger Rampant in Parts of Western North Carolina

    June 03, 2019 |

    Carolina Public Press |

    Text |

    1500-3000 Words

    Response Location: United States, Cherokee, North Carolina

    Individuals, churches, and nonprofits are joining together in North Carolina's food deserts to help address childhood hunger throughout the state. In one particularly food-insecure county, an alliance between three community churches as well as pop-up markets has helped to more equitably distribute produce to neighborhoods and communities where resources are scarce.

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  • How West Oakland Financed Its Own Grocery Store

    May 30, 2019 |

    Next City |

    Text |

    1500-3000 Words

    Response Location: United States, Oakland, California

    Public investment campaigns can raise capital and attract larger institutional investors. In the neighborhood of West Oakland, the Community Foods Market opened its doors by raising funds through a Direct Public Offering (DPO). In addition to using traditional grant funding and so-called “angel” investors, the Community Foods Market turned community members into investors, giving them partial ownership of their local grocery store.

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  • Millennials ‘Make Farming Sexy' in Africa, Where Tilling the Soil Once Meant Shame

    May 27, 2019 |

    The New York Times |

    Text |

    800-1500 Words

    Response Location: Ghana

    New “agripreneurs” are trying to bring high-tech, business-driven farming practices to Ghana, while also attempting to shift the prevailing norm that a career in farming is not equivalent to “success.” This comes in the form of creative farming practices, like raising snails, to government support, in the form of education and financial support, all hoping to bolster the agricultural ecosystem.

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  • Bok choy and bread fruit: How traditional crops fit a food secure future

    May 16, 2019 |

    NBC News |

    Multi-Media |

    800-1500 Words

    Response Location: United States, Maui, Hawaii

    Organizations like Ho’oulu ka ‘Ulu are reintroducing small-scale farmers to breadfruit — a traditional Hawaiian starchy fruit that fell out of style following the rise of plantation farming and colonialism. Growers are taught how to cultivate and sell the fruit, and their network of now 200 farmers are helping to keep part of their culture alive. Similarly, in California a Food Roots program connects farmers growing traditional Asian produce like bok choy to local businesses and markets to provide accessibility to culturally relevant fresh produce.

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  • In the Bronx, an Elite Chef Is Trying to Engineer a Better School Lunch

    May 14, 2019 |

    The New York Times |

    Text |

    1500-3000 Words

    Response Location: United States, New York, New York

    Brigaid trains professional chefs to run school cafeterias around the U.S. with the aim of providing healthier, cost-effective options for students qualifying for free and reduced lunch. While students in the Bronx and New London, CT were initially hesitant about the outside workers and unfamiliar menu offerings, many have gradually warmed up to the new options, with the embrace of fresh fruit highlighted as a particularly notable win.

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  • The Kitchen as Classroom: How Food Helps Students Learn Leadership

    May 07, 2019 |

    Yes! Magazine |

    Text |

    800-1500 Words

    Response Location: United States, Detroit, Michigan

    The Detroit Food Academy brings together local educators, chefs, and business owners to teach youth and young adults in the city business and entrepreneurship skills through cooking lessons and opportunities. The program is instructing students “how to think about entrepreneurship, equity and production in the food industry, and getting a wide range of experiences to help them understand food sovereignty.”

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