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Find out how the CLF is engaged in positive food systems change.

94 results found
Food Systems & Climate Change

A View from the COP21 Sidelines

If our world leaders think we will solve all of the problems we are already – and will increasingly be – experiencing as a result of climate change with simple public education or eco-tree benches, they’re delusional.

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Diet, Health & Planetary Boundaries, Food Systems & Climate Change

Meat, Paris, and Next Steps

According to the UN, livestock production is responsible for 14.5 percent of global greenhouse gas emissions.

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Food Policy & Governance

Talent at the Table: Making the Most of Your Food Policy Council

Engagement starts with “hello.”

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Reducing Food Waste

Reducing Food Waste and Setting the Table for All

Every year the soup kitchen at the Franciscan Center of Baltimore serves 100,000 meals and donates 8,000 bags of groceries to the hungry.

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Food Systems & Climate Change, Reducing Food Waste

What Restaurants Can Teach Us about Reducing Food Waste

Barber turned pulp from a juice bar into a veggie burger and the spent grains from a brewery into bread.

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Food Systems & Climate Change, Food Systems & Urbanization

Foraging for Hidden Harvests

The roots of Queen Anne’s lace, a popular wild plant found growing in backyards and roadsides, are edible; they taste a little like carrots.

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Seafood & the Food System

CLF Brings Public Health Perspective to Aquaculture Conference

Most consumers want to eat seafood that is healthy and produced responsibly.

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Food Systems & Urbanization

Interns at Real Food Farm — Hard Work, Pride, and Good Food

So, how do you get teenagers interested in working on a farm?

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Food Animal Production, Diet, Health & Planetary Boundaries

Somerset County Residents Fight Back Against Expanding Chicken Industry

Somerset County has been in the cross hairs of the poultry industry for quite a long time, with an inventory of 14.9 million broiler chickens.

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Food System Change in Baltimore

Learning First-Hand about Urban Food Environments

One of the goals of the course is to help students think critically about food access, food affordability, diet-related disease, the impact of food systems on the environment.

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