A3. Agroecology

With the help of RAFI’s Beginning Farmer Stipend, Hunt will invest in improving housing for the homestead’s animals to support healthier living conditions and increase productivity.

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With the help of the Beginning Farmer Stipend, Johnson is building a new cold storage room to help store more produce and keep it fresher for longer.

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Lawrence is harnessing this Beginning Farmer Stipend to improve infrastructure and prepare for late summer and fall planting.

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The couple is excited to expand their production to include reishi and lion’s mane mushrooms for culinary, health, and wellness purposes.

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Snow is harnessing RAFI’s Beginning Farmer Stipend to install a drip irrigation system, purchase planting and harvesting tools, and expand the farmstand stall and parking lot.

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Stachowicz will use the Beginning Farmer Stipend to purchase tools that will help increase efficiency of the market garden operation.

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Wallace began farming to provide fresh, organic food in order to help address health challenges in his community.

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This article is part of Food Tank’s primer series, “Food Tank Explains.” Each installment unpacks the ideas, innovations, and challenges shaping today’s food and agriculture systems, offering clear insights into complex topics. To explore more articles in the series, click here.

Food labels provide information about food products and their contents. Most identify the product and list its ingredients and net quantity. Labeling requirements generally apply to packaged and prepared foods, although the information required—and how manufacturers must present it—varies across countries and food categories.

Food labeling has expanded beyond identifying a package’s contents. Today, labels communicate information about nutrition, allergens, food safety, preparation and storage, production practices, and other product characteristics.

The U.N. Food and Agriculture Organization (FAO) identifies nutritional information as a central feature of food labels. Nutrition labels typically provide a product’s energy content and levels of nutrients including carbohydrates, protein, fat, sugars, sodium, vitamins, and minerals, typically reported per serving or specified quantity.

Labels also communicate food safety information. Allergen disclosures identify ingredients that may trigger reactions, while storage, preparation, and handling instructions help consumers use foods safely. Date markings such as ‘sell by’ and ‘best before’ can provide information about a product’s safety or quality over time. But date labeling can also be confusing to consumers, leading to safe food going to waste.

According to the European Commission and the FDA, food labels are intended to help consumers make informed choices by explaining what a product contains and allowing them to assess dietary needs and compare products.

They aim to provide clear comprehensible information to enable efficient decision-making at the point of sale, describes the World Health Organization (WHO). Data from the Ehrenberg-Bass Institute shows that the majority of in-store shoppers spend an average of 13 seconds evaluating a brand before purchasing, with most decisions taking less than 10 seconds.

Food-labeling requirements vary globally. Research published in Frontiers in Public Health has identified mandatory nutrient-declaration policies for processed foods in at least 95 countries, with differing requirements for front-of-package labels and health and nutrition claims.

The FAO and WHO develop international standards through the Codex Alimentarius Commission, including baseline principles for labeling prepackaged foods that can inform national regulations.

In the United States, the FDA and U.S. Department of Agriculture (USDA) share primary responsibility for food labeling. Federal regulation dates to the Pure Food and Drug Act of 1906, which targeted adulterated and misbranded foods. The Federal Food, Drug, and Cosmetic Act of 1938 expanded labeling requirements, while the Nutrition Labeling and Education Act of 1990 established mandatory nutrition labeling for most FDA-regulated foods.

The European Union takes a more centralized approach, establishing common labeling requirements across its member states. The United Kingdom’s voluntary ‘traffic light’ system uses green, amber, and red to identify nutrient levels, while Chile requires black, octagonal ‘high in’ warnings on products exceeding thresholds for calories, sugar, sodium, or saturated fat.

As food labels communicate more information, they can also become more difficult to interpret. Consumers must navigate nutrition and ingredient information alongside claims, certifications, warnings, and other disclosures, making relevant information harder to identify and understand.

Government labeling resources often target producers and use technical language that consumers may struggle to interpret, Laurie Beyranevand, Director of Vermont Law School’s Center for Agriculture and Food Systems and Professor of Law, tells Food Tank.

And because the pages contain technical jargon, consumers may not always understand what they read.

A study published in the Journal of Nutrition Education and Behavior finds that 89 percent of respondents believed they understood date labels, but just 24 percent correctly identified their meaning.

“I think there are real trust issues with our food supply. Having access to information and having clarification of what those things mean is really important,” Dr. Roni Neff, Professor at Johns Hopkins University Bloomberg School of Public Health Center for a Livable Future, tells Food Tank.

Confusion around date labels can also contribute to food waste. A European Commission study estimated that confusion and other practices surrounding date marking contribute to approximately 10 percent of food waste in the EU. Consumers may discard food that remains safe to eat after misinterpreting ‘best by,’ ‘sell by,’ or ‘use by’ dates.”

Public health organizations increasingly identify food labels as a potential policy tool. The World Health Organization (WHO) identifies nutrition labeling as one approach to helping consumers make healthier food choices, while UNICEF reports growing evidence that nutrition labels can improve consumers’ understanding of nutritional quality.

But labels can only serve that purpose if consumers can understand and use the information they provide. WHO recommends that front-of-package labels present nutrition information in a convenient and readily understood format, while the U.N. Food and Agriculture Organization (FAO) emphasizes the need for clear, reliable labeling as global food supply chains increase the distance between consumers and producers. For policymakers, Beyranevand says, that means prioritizing accessibility and comprehensibility when developing labeling requirements.

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Photo courtesy of Wikimedia

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The Alliance for Food Sovereignty in Africa (AFSA) is pleased to release its 2025–2026 Annual Report, documenting a year of collective action to advance agroecology, defend farmers’ rights and strengthen community-led food systems. Covering 1 July 2025 to 30 June 2026, the report marks the first year of implementation of AFSA’s 2025–2029 Strategic Framework. It brings together achievements, experiences and lessons from an alliance of 48 member organisations, showing how local knowledge and community leadership inform action from farmers’ fields to national, regional and global policy spaces.

The report highlights efforts to protect farmers’ rights to save and exchange seeds, advance agroecology in climate policy, celebrate African food cultures and strengthen local economies. Key developments include the Seed Is Life and My Food Is African campaigns, Healthy Soil Healthy Food work across six countries, and support for 222 agroecological enterprises and 21 territorial markets. Member stories bring these achievements to life: young farmers and women restoring land and water systems in Zambia, communities expanding farmer-led agroecology across West Africa, and farmers in Malawi rebuilding soil fertility and improving maize harvests through locally produced organic manure. Together, these experiences demonstrate the practical value of African-led solutions for livelihoods, resilience and food sovereignty.

Reflecting on the communities behind this work, AFSA Board Chairperson Rev. Dr. Tolbert Thomas Jallah Jr. writes: “Their experiences remind us that food sovereignty is not simply a policy aspiration; it is lived every day through the stewardship of land, seeds, biodiversity, livelihoods and human dignity.” General Coordinator Dr. Million Belay sets out the ambition guiding the alliance: “Our task is not only to respond to crisis, but to build power, alternatives and hope.”

Alongside these achievements, the report shares the challenges, institutional developments and lessons shaping AFSA’s next steps, including the need to translate policy commitments into implementation and sustain investment in community-led change. AFSA thanks its members, communities, partners, donors and allies for their commitment and invites policymakers, researchers, civil society and the wider public to explore and share the report.

Read the AFSA Annual Report 2025–2026

The food and agriculture sector employs 1.4 billion people—more than any other in the world. It’s also the most exploitative,  according to a new report from the International Panel of Experts on Sustainable Food Systems (IPES-Food). But stronger labor protections and worker-led movements can help build food systems that work for those who sustain them.

Roughly two out of every five people in the global workforce depend on food and farming systems for their livelihoods. But whether they are in a field, on a boat, in a processing facility, or a supermarket, many lack the protections they need to keep them safe.

Informal employment agreements, legal loopholes, and systemic discrimination make food systems workers some of the most vulnerable on the planet. The climate crisis, expanding gig economy, and corporate consolidation are adding new layers of uncertainty and risk.

“This report confirms what we’ve seen for many years: That there’s widespread exploitation throughout these systems,” says Susan Longley, a labor rights expert and External Advisor for IPES-Food.

The authors highlight a stark gender imbalance. One in three food systems workers makes below a living wage with women earning, on average, 50 percent of what men do. Women are also more likely to engage in unpaid care work, from cooking to cleaning, which makes up an estimated 12.5 billion combined hours of labor per day. This often prevents them from holding full-time jobs, resulting in lower wages and weaker protections.

“One of the things that is fairly central is our insistence that care be centered in the way that we think about food and food work,” says Raj Patel, a member of IPES-Food’s Expert Panel. “That means that we need to recognize care [and] we need to reduce the amount of it that is disproportionately on women’s shoulders.”

Migrant workers also face a uniquely precarious position. Despite the essential role they play in food and agriculture systems, they face “some of the highest rates of workplace abuse,” the report states.

The authors reveal that migrant workers are three times more likely to experience forced labor and they are 70 percent more likely to die on the job compared to the general population. They are also “routinely victims of wage theft,” says Olivier De Schutter, Co-Chair of IPES-Food’s Expert Panel. The International Labor Organization estimates that, collectively, migrant workers lose US$31 billion in underpaid wages every year.

The report makes clear that the exploitation experienced by food workers is no accident. It is built into the systems and structures that shape how food is produced, processed, prepared, distributed, and sold.

Patel sees efforts to upend these harmful power dynamics, but notes that “we are at the very early stages of the transformations that we need.”

Outlining 12 levers for change, the authors call for legislation that guarantees protections for workers, regardless of status, and demand accountability for employers guilty of labor abuses. And at the heart of solutions are the workers, who are empowered through stronger trade unions, collective bargaining, and broad cross-movement coalitions.

“The key to resolving a lot of these problems is through building worker power,” Longley says.

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Photo courtesy of Bernd Dittrich, Unsplash

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In a new documentary, The Vegan Poultry Farmer, filmmaker Kadir van Lohuizen follows Ruud Zanders as he grapples with a moral dilemma: raising animals for food while following a vegan diet. Zanders travels the globe, meeting with food systems experts, to determine if an animal-free food system is possible.

“Personally, I would say: stop exploiting farm animals,” Zanders says in the documentary.

Zanders opened the first Kipster farm in the Netherlands in 2017 after his large-scale poultry operation went bankrupt. He realized that large-scale farms are efficient and produce cheap eggs, but “something else is paying the price… biodiversity, the climate, the animal itself,” he tells Food Tank.

His farming model, he says, is based on sustainability, animal welfare, and transparency. Zanders ultimately envisions an animal-free food system, but until that becomes a reality, he aims to provide the highest-welfare eggs possible. “It’s very complicated to produce eggs or other animal-based products in a really animal-friendly way,” Zanders says.

His farms house 24,000 chickens per barn, compared to industrial operations which can hold up to 350,000 per barn, according to the Animal and Plant Health Inspection Service (APHIS). The chickens receive indoor and outdoor space, fresh air and sunlight, and an enrichment playground to exercise their natural instincts.

Kipster is working to produce carbon neutral eggs by giving their chickens feed made from waste streams, including stale pastries or other food no longer fit for human consumption. This feed model eliminates competition for food (corn, grains, soy) between people and farm animals. Zanders bases this model on the idea that growing crops directly for human consumption can decrease agricultural land usage and allow for more land to be restored to natural ecosystems.

He was inspired to do this by Imke de Boer, a Wageningen University professor of livestock and sustainable food systems, as well as environmental activist and writer George Monbiot, who Zanders visits in the film. Monbiot tells him that livestock farming is the single most destructive human activity to the environment.

The farm also uses solar panels and transforms chicken litter into fertilizer. They report that a Kipster egg’s carbon footprint is about 23 percent lower than that of a conventional egg.

The documentary examines behind the scenes of Kipster farms and other operations to reveal the industry’s reality. It shows chickens being shoved into crates to be transported to slaughter, limp carcasses dangling on a conveyor belt, and workers wearing blood-spattered aprons. Even under Kipster’s higher-welfare standards, the end result is still the same.

Zanders meets with various stakeholders to help him answer the film’s driving question: Is an animal-free food system possible?

Melanie Jaecques, co-owner of a farm animal sanctuary in Belgium, saves chickens predominantly from the egg industry. She talks to Zanders about the complexity of chickens’ behavior and personalities, and that even on his higher-welfare farm, they are not given the proper environment to thrive. To her, housing 24,000 chickens in one barn is “terribly wrong,” and that Kipster is “not a good system, but the least bad.”

To answer his logistical questions about fertilizing crops without animal manure and whether people can maintain proper health on a vegan diet, he visits a human waste fertilizer producer in Ghana and a plant-based hematologist, respectively. Together, these experts affirm his belief in an animal-free agriculture system—which only intensifies his internal struggle as a poultry farmer.

Although Zanders concludes that it is possible to have an animal-free food system, he knows that his vision is not shared by all. As long as there is a demand for animal products, Zanders hopes that Kipster can help bridge the gap between his ideal vision and the current industrial system. That’s why he believes that he can positively impact farm animals as a poultry farmer. “We have to do our utmost best to give them a life worth living.”

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Farms’ nitrogen management approaches have impacts on water quality, soil health, nitrous oxide emissions, and farms’ climate resilience and viability. Synthetic...

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From CAFOs to data centers, corporate America dodges local control By: Raj Patel and Jim Goodman, Barn Raising Media, Aug. 27th, 2026 oday’s data center proponents argue such projects bring needed jobs and a boost to local economies. Rural America … Continue reading →

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