The Food Ethics Council has created a new website about food citizenship, aimed at changemakers in the food and farming system, arguing that it is easier to influence the food system when people think of themselves as citizens rather than consumers.

In this interview with the New Food Economy, author Leah Penniman of Soul Fire Farm discusses the barriers that people of colour often face in accessing fresh food in the United States, and the origins of many sustainable farming techniques in various African countries.

Entrepreneur network Forward Fooding has produced a global map of “FoodTech” startups, categorised into agricultural technology, next-generation food, consumers apps and services, delivery, smart appliances, surplus and waste, safety, traceability, and processing.

This book, edited by Chiara Tornaghi and Chiara Certomà, critically explores the social and political implications of urban gardening.

An op-ed by Phat Beets Produce and Food First, both Californian food justice organisations, argues that commercial ventures buying and selling cheap “ugly” (e.g. misshapen) produce are undercutting food justice initiatives (such as Phat Beets Produce’s own community-supported agriculture scheme) and reducing the amount of surplus food available to be sent to food banks.

FCRN member Monika Rut of Trinity College Dublin has written a blog post about her research on the food sharing landscape in Singapore, as part of the SHARECITY project. She discusses projects including the Singapore Food Bank, Edible Garden City, and SG Food Rescue.

This book, by Ray A. Goldberg, provides the perspectives of people involved in shaping the global food system, including leaders in academia, nonprofits, public health, and the private and public sectors.

This free book, published by the Centre for Agroecology, Water and Resilience at Coventry University and edited by the People’s Knowledge Editorial Collective, explores the ways in which the knowledge of people directly involved in the food supply chain can help in transforming the food system.

This book, edited by Diana Bogueva, Dora Marinova and Talia Raphaely, explores how social marketing (which tries to change behaviours for the common good) can impact consumption of and attitudes towards animal products.