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  • How grocery stores restock shelves in the age of coronavirus

    March 20, 2020 |

    CNN |

    Multi-Media |

    1500-3000 Words

    Response Location: United States, New Jersey

    Grocery stores across the United States frantically respond to the "panic buying" brought on by fear of the coronavirus quarantine. As Americans rapidly stock up on supplies, grocery stores expand their network of suppliers, working with farmers, restaurant distributors, and others to find creative solutions to the bottleneck problem of keeping food and goods on their shelves.

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  • Bodegas and Corner Stores Are Part of Crisis Response — They're Also Uniquely Vulnerable

    March 19, 2020 |

    Next City |

    Text |

    800-1500 Words

    Response Location: United States, New York, New York

    Amidst the COVID-19 crisis, bodegas offer local supplies in many food deserts across the country. While the bodegas struggle to find funding and stay in business for their neighborhoods, they also fight their way into policy discussions and micro-loan programs to stay afloat for low-income neighbors needing healthy food options.

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  • Healthy Eating Is Key To Well Being. So Why Is Hospital Food Always So Bad?

    March 16, 2020 |

    The Huffington Post |

    Text |

    1500-3000 Words

    Response Location: United States, Davis, California

    In an attempt to offer healthier meals and reduce stigma around hospital food, hospitals are reinventing their dining services by hiring professional chefs, nutritionists, and dieticians. At the UC Davis Medical Center, this type of approach has already shown success with a growth in consumers, including an influx of locals from the community even coming to eat at the hospital cafe.

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  • Restoring Food Sovereignty on the Spirit Lake Reservation

    March 10, 2020 |

    Civil Eats |

    Text |

    1500-3000 Words

    Response Location: United States, The Spirit Lake Reservation, North Dakota

    Native American communities combat pervasive food insecurity with novel approaches to their Food Distribution Program which is a part of the Supplemental Nutritional Assistance Program (SNAP). The Spirit Lake Reservation has applied this FDP to a grocery store as part of a triple-pronged approach that seeks to give recipients more agency over their food system through physical grocery stores, gardening programs, and cooking lessons using cultural ingredients.

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  • The secret gardens of Rohingya refugees

    January 28, 2020 |

    Equal Times |

    Text |

    800-1500 Words

    Response Location: Bangladesh, Ukhia, Cox's Bazar

    The Kutupalong camp in Bangladesh, the largest refugee camp in the world, is overcrowded and increasingly isolated. A program by the World Food Programme (WFP) and the Bangladeshi NGO BRAC offers refugees equipment, advice, fertilizer, and seeds to make their own garden. These gardens have become hugely popular, taking up what little space there is between tents, but also offer refugees a source of peace and a food source to supplement their meals. Compost for these gardens are prepared outside of the camp by Bangladeshi women, which helps improve the relationship between the two groups.

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  • What it Takes to Keep Independent Grocery Stores Open in Rural Communities

    January 07, 2020 |

    Civil Eats |

    Text |

    Over 3000 Words

    Response Location: United States, Wimbledon, North Dakota

    Small, rural grocery stores around the country keep their doors open by using creative, cross-sector financing, recruiting local volunteers, and thinking outside the box as many residents move closer to urban areas. One such store in Wimbledon, North Dakota re-organized as a non-profit and applied for government funds as well as opened a community cafe within the store to boost traffic and revenue.

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  • Inside the secret food bank that keeps farmworkers from going hungry

    December 20, 2019 |

    The Christian Science Monitor |

    Text |

    1500-3000 Words

    Response Location: United States, Santa Cruz, California

    In Santa Cruz County, California, Dr. Ann López, of the Center for Farmworker Families, organizes a secret monthly food bank for marginalized farmworkers who are mostly indigenous and undocumented. Organized completely by word of mouth to avoid deportation threats from U.S. Immigration and Customs Enforcement (ICE) agents, the food bank helps defray farmworkers' costs, which include about 75% to 80% of their typical salaries in rent.

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  • Rejected Produce Rescued To Feed Hungry

    December 05, 2019 |

    New Haven Independent |

    Text |

    1500-3000 Words

    Response Location: United States, Hamden, Connecticut

    To reduce food waste, a pilot project in Connecticut organized by a professor aims to deliver the still-viable thrown-out products to a local food pantry. With the help of her students, the project has successfully helped to consistently divert perfectly edible produce to "people who don’t care whether an onion isn’t in season or if an avocado is too soft."

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  • Indigenous women in Kenya rebuild resilience amidst an eco-cultural crisis

    December 05, 2019 |

    OpenGlobalRights |

    Multi-Media |

    800-1500 Words

    Response Location: Kenya, Tharaka

    To build resilience against climate change, women in Kenya are spreading the knowledge of traditional farming and grains, offering sustainable alternatives to mass-produced crops like corn and wheat. By reinstating native farming practices, these women have grown less reliant on foreign imports while reinvigorating cultural traditions in their communities.

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  • America trashes 40% of its food. A Colorado startup is connecting the discards to dinner tables.

    November 26, 2019 |

    The Colorado Sun |

    Text |

    1500-3000 Words

    Response Location: United States, Colorado Springs, Colorado

    Finding alternatives for uneaten or imperfect food reduces waste. In Denver, multiple initiatives, ranging from the city’s Certifiably Green Denver program to tech startups and nonprofits, are working to tackle the problem of excess and wasted food. The nonprofit organization, We Don’t Waste, redistributes unused food from large venues at food banks and farmers markets. The tech startup, FoodMaven, similarly aims to reroute food from the landfill to consumers.

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