Tools- of Changes

This award-winning program was established to help disadvantaged women give birth to babies of healthy weight, by providing nutritional counselling and support to expectant mothers at risk.The Higgins Method involved the following steps,...

Fork it Over! is a peer-to-peer initiative that helps food businesses in Portland Oregon to donate surplus prepared, perishable foods that have not been served, by showing that it is safe, simple and the right thing to do. It recruits food...

In 2005, The Humane Society of the United States (the HSUS) hatched a plan to replace conventionally produced eggs served on college campuses with cage-free alternatives, by appealing to students’ interest in social issues and addressing...

This well-documented obesity prevention program pilot for low-income families in Carrboro NC (USA) featured three main components. Weekly work sessions in a community garden provided gardening instruction and practice opportunities and a...

The Fridge Night programme offers simple, practical solutions to help people be more resourceful with and enjoy eating the food they have at home, thereby reducing food waste and associated greenhouse gas emissions. Participants pledge to...

Coolfood – World Resources Institute’s (WRI) initiative for curbing diet-related emissions – provides the food service industry with the tools and expertise to reduce emissions by 25% by 2030, in line with the goals of the Paris Agreement...

According to Second Harvest, almost 60% (35.5 million metric tonnes) of food produced in Canada is wasted annually. Roughly 32% (1.2 million tonnes) is still edible. The app informs users about local food nearing its best before date,...