A circular food economy redesigns systems to allow nature to thrive. By rethinking ingredients and production, food brands and supermarkets can design food that benefits people, nature, and

A circular food economy redesigns systems to allow nature to thrive. By rethinking ingredients and production, food brands and supermarkets can design food that benefits people, nature, and climate.

The Ellen MacArthur Foundation, an international charity, champions the circular economy. This design-driven approach eliminates waste and pollution, circulates products and materials, and regenerates nature.

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The food industry significantly contributes to biodiversity loss and global greenhouse gas emissions. However, food can be designed to allow nature to thrive.

Circular design for food

The food industry significantly contributes to biodiversity loss and global greenhouse gas emissions. However, food can be designed to allow nature to thrive.

Circular design for food rethinks ingredients and production, empowering brands and supermarkets to create a system that benefits nature and climate. The Ellen MacArthur Foundation, an international charity, champions this circular economy concept—eliminating waste, circulating materials, and regenerating nature.

For more information on circular design and the circular economy, visit the Ellen MacArthur Foundation website or subscribe to our YouTube channel.

WECAN is excited to announce the new Ponca Earthen Lodge Project for Food Sovereignty in Ponca Nation, Oklahoma. This vital initiative, led by Indigenous Ponca elder Casey Camp-Horinek and the

WECAN is excited to announce the new Ponca Earthen Lodge Project for Food Sovereignty in Ponca Nation, Oklahoma. This vital initiative, led by Indigenous Ponca elder Casey Camp-Horinek and the Women's Society, addresses the escalating climate crisis and severe fossil fuel pollution impacting the region.

The traditional Earthen Lodge will provide a safe haven during extreme weather and climate disasters. It will also offer space to grow and store traditional foods using generational Indigenous knowledge, support cultural ceremonies, and address rising domestic violence.

Stay updated and learn more about the program here: https://wecaninternational.org/earthen-lodge-project

Chef, entrepreneur, and activist Camilla Marcus discusses her cookbook, "My Regenerative Kitchen," which promotes regenerative agriculture, climate consciousness, and a zero-waste approach.

Chef, entrepreneur, and activist Camilla Marcus discusses her cookbook, "My Regenerative Kitchen," which promotes regenerative agriculture, climate consciousness, and a zero-waste approach. Through simple recipes and thoughtful techniques, she encourages readers to reduce food waste and use every part of the vegetable.

Named one of Fast Company's Most Creative People, Marcus founded west~bourne, New York City's first zero-waste certified restaurant, and co-founded ROAR and the Independent Restaurant Coalition (IRC). Committed to cross-industry innovation, her endeavors range from championing regenerative farming to advocating for equitable childcare. She collaborates with various partners and celebrities, fostering a community-minded, sustainable approach to eating and planetary care. Watch the full video here.

This program explores a second chance to remake our food economy. Bren Smith, co-founder of GreenWave, developed regenerative ocean farming.

This revolutionary polycultural model offers low

This program explores a second chance to remake our food economy. Bren Smith, co-founder of GreenWave, developed regenerative ocean farming.

This revolutionary polycultural model offers low upfront costs, is scalable, and helps mitigate climate change. It aims to democratize the food economy, moving away from destructive, profit-driven practices and agribusiness monopolies.

Human-designed products often involve unsustainable processes, creating materials incompatible with living systems. John Warner, a co-founder of green chemistry, offers a solution: by embracing

Human-designed products often involve unsustainable processes, creating materials incompatible with living systems. John Warner, a co-founder of green chemistry, offers a solution: by embracing nature's "materials metabolism," we can design and build products that are truly in harmony with the environment.

Dr. Warner's extensive career includes over 300 patents and 100 publications. He co-founded the Warner Babcock Institute for Green Chemistry and Beyond Benign, a non-profit dedicated to green chemistry education. An award-winning researcher and advisor, he has significantly advanced sustainable design.

Learn more at www.bioneers.org

The current food system is failing and unsustainable. Leaders offer inadequate solutions to hunger and poverty, a critical issue given the UN's projection of 2 billion more people by 2050,

The current food system is failing and unsustainable. Leaders offer inadequate solutions to hunger and poverty, a critical issue given the UN's projection of 2 billion more people by 2050, primarily in urban areas.

Achieving a fair, just, and equitable food system requires radical new thinking and significant effort. Renowned food activist Karen Washington argues for a dramatic transformation, not just a fix.

Watch more talks and discussions from the 2022 conference at Bioneers.org.

Fair Farms is a collaborative movement of consumers, farmers, and environmentalists dedicated to a healthy food future. We advocate for sustainable growing practices that protect our land and

Fair Farms is a collaborative movement of consumers, farmers, and environmentalists dedicated to a healthy food future. We advocate for sustainable growing practices that protect our land and waterways.

This initiative operates as a campaign of Waterkeepers Chesapeake, a coalition of 19 Riverkeeper, Shorekeeper, and Coastkeeper organizations across the Chesapeake Bay watershed. Betsy Nicholas is the executive director.

This webinar, originally held on April 29, 2020, explores whether sustainable protein can create a future-fit food system, as reviewed in our