To feed a growing world, we need to change our food systems now

What would a future without food insecurity look like? Currently, five groups of interacting factors act as a barrier to much-needed innovation in this area: governance, economic, knowledge, social and cultural and resources. All countries must come to a shared understanding of what is needed from the global food system, first and foremost, and then decide on a collective course of action regarding technologies and policies that will benefit everyone. World Economic Forum delves into the details.

Biden advisors push a new plan to slow global warming: A soil carbon bank for farmers

A group of Obama-era officials, climate scientists and Joe Biden transition team advisors have released a series of policy memos advising President-elect Biden to promote soil carbon sequestration to farmers. Companies like Bayer, McDonald's, Danone and Nestle are already in the process of launching programs that incentivize farmers to employ carbon-sequestering farming methods, but USDA has yet to re-imagine crop insurance to ensure better soil conservation practices. Head to The Counter for more.

Once enthusiastic, Americans' cooking fatigue simmers as pandemic drags on

Surveys show that the majority consumers are feeling burdened the pressure to cook at home, and are forgoing the elaborate food-related projects that were popular early in the pandemic. Looming Thanksgiving and Christmas meals aren't helping, either. And yet on the flip side, a growing number of Americans are struggling to get food on the table at all. NPR reports.

Meat giant Tyson girds for virus surge, tracking COVID-19 with algorithms

After months of backlash for failing to protect its workers against the spread of COVID-19, Tyson Foods has begun using infection-tracking algorithms in addition to ongoing employee testing to promote long-term safety. The move comes as fears about second or third waves of COVID-19 infections reach all-time highs, and many cities across the nation are experiencing an uptick in cases. The Wall Street Journal explains what other steps meatpacking executives are taking to prepare.

COVID changed Chez Panisse, but Alice Waters is still taking care of local farmers

Forty-nine-year-old famous restaurant Chez Panisse depends on local farms, and vice versa. So when it closed its doors in March, the business began hosting a Sunday market where fresh boxes of produce from its struggling suppliers could reach the hands of eager shoppers. As the months have gone on, the restaurant has begun offering takeout (its classic dishes adopted to better suit at-home eating habits) and continues to advocate for a more sustainable food system through the Edible Schoolyard Project. Berkeleyside NOSH has the scoop.