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From Zero to $5.5 Million
In just five years, California schools have gone from having no access to organic produce through the Department of Defense Fresh Fruit and Vegetable Program (DoD Fresh) to purchasing over $5.5 millio…
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Roasting the Planet: Big Meat and Dairy’s Big Emissions
Roasting the Planet, a new report co-authored by Foodrise, Friends of the Earth U.S., Greenpeace Nordic, and Institute for Agriculture and Trade Policy, reveals the colossal, yet often overlooked, cli…
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Expanding Healthy, Organic, and Whole-Foods Menu Options in Federal Food Service
Friends of the Earth U.S. can provide no-cost support and technical assistance to a select number of federal food service operations – including to vendors that operate in federal facilities – tha…
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The Pulse Playbook: Best Practices for Utilizing Beans, Peas & Lentils in School Meals
This toolkit aims to help K-12 school nutrition directors serve nutritious, affordable, and climate-friendly beans, peas, and lentils in school meals.
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Stop Factory Farm Financing: 2024 Campaign Report
A visual look at the Stop Factory Farm Financing coalition’s campaign in 2024 — highlighting actions and reports.
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Unsustainable Investment
Report on the International Finance Corporation’s failures to address GHG emissions in industrial livestock operations.
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Promoting Sustainable Food Service Operations
The pilot team found that adding plant-based menu options coupled with behavioral design strategies is a cost- effective, achievable, and high-impact strategy for reducing greenhouse gas emissions.
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Rethinking No-Till
A new report from Friends of the Earth refutes the widely-held assumption that conventional no-till agriculture is “regenerative.”
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Climate-Friendly Plant-Based Recipes for Schools
Our Climate-Friendly Plant-Based Recipes for Schools resource is a vibrant collection of student-approved recipes from over 25 California K–12 school districts, designed to help school nutrition tea…