Sep 21, 2020 | Current Events, Food Justice, Policy & Public Health, Take Action, Youth Network
Food Advocacy on Capitol Hill: Slow Food USA’s COVID-19 Work and Ongoing Food Issues Written by Sara S. Blomquist (SFYN USA Communications Team) In media portrayals of environmental advocacy, we often see handmade signs at climate change rallies and hear catchy...
Aug 19, 2020 | Current Events, Food and Farming, Food Justice, Policy & Public Health, Slow Meat, Take Action
It is no secret that factory farms produce a vast majority of the nation’s meat. There are over 25,000 factory farms in the United States, and meatpacking is dominated by just a few corporations. Just four companies process 85 percent of all the beef in the U.S. and...
Aug 11, 2020 | Current Events, Policy & Public Health, School Food, Youth Network
A student making fresh green & white fettuccine pasta. Photos courtesy of cookingwithkids.org. Written by Amelia Keleher (SFYN USA Communications Team) “Our role is to get them excited about cooking and eating a wide variety of foods.” — Rachel Shreve,...
Aug 5, 2020 | Current Events, Food Justice, Youth Network
SFYN USA Launches Reading Club and Discusses Environmental Justice Image courtesy of Amelia Keleher. Written by the SFYN Communications Team (Amelia Keleher, Maddy Duval, and Sara Blomquist) America was built on the preferential treatment of white people — 395 years...
Aug 4, 2020 | Current Events, EIJ, Food Justice, Policy & Public Health
The Next Covid-19 Aid Package Written by Alejandra Cleves (Fellow), Caitlin Balagula (Fellow), Ed Yowell (Chair), SFUSA Food and Farm Policy Working Group The following letter was recently sent by Executive Director Anna Mulé to key U.S. Senators requesting that the...
Jul 6, 2020 | Current Events, Policy & Public Health, School Food, Take Action
Written by Alejandra Cleves Morales (Intern), Cynthia Walters and Margaret Read (Member), Ed Yowell (Chair), SFUSA Food and Farm Policy Steering Committee A Spring Semester Like No Other There is little doubt that the nation’s 2020 spring semester was like no other...