WHAT’s NEW AT EAT THE CHANGE™?

Fourth Year of Grants to Nonprofit Organizations Promoting and Democratizing Access to Climate-Friendly Foods BETHESDA, MD (September 6, 2023): Social entrepreneurs Seth Goldman and Julie Farkas recently announced the selection of 36 national and community-based changemaking organizations as grant recipients for the 2023 cycle of the Eat the ChangeTM Impact grant program. Eat the Change Impact launched its first grant cycle in March 2020 and has awarded over $1.5 million over four years to national and community-based nonprofits working to promote and expand access to climate-friendly foods. This program is the philanthropic partner of the planet-based snack company, Eat the Change®,...

Exactly one year ago I was informed by senior leaders of Coca-Cola that Honest Tea would be discontinued.  Despite the brand’s success in the natural channel, supply chain disruptions during the pandemic helped make it a victim of Coke’s “Fewer, Bigger Bets” strategy.  I shared the news on LinkedIn and the response was powerful. My team at Eat the Change, most of whom were Honest alums, decided the brand’s organic and Fair Trade values were too important -- to our farmers (most of whom found out about HT’s termination from my post) and our customers -- to abandon.    We couldn’t buy...

This recipe is inspired by Three Sisters agriculture. Beginning at the headwaters of the Amazon, indigenous tribes learned that interplanting corn, beans, and hard squash allowed each plant to thrive with limited input from the hand of humans. Beans feed corn, hard squash feeds beans, and corn provides trellis support for both. This was a true miracle of nature. Because the three ingredients provided health and life, and tasted so delicious when combined in a dish, they were named the three sisters. Three sisters agriculture moved throughout North America by way of indigenous trade long before colonists arrived to the...

INGREDIENTS 1 pack Mind Blown Scallops 6 tbs vegan butter or cooking oil of choice, divided 3 to 4 baby bok choy, cut into quarters1 pint mushrooms, sliced2 scallions, sliced2 cloves garlic, minced1 inch ginger, minced1 tbs chili crunch, more to taste1 tbs black vinegar1 tsp fennel seed1 tsp ground cardamom3 sprigs of thymeLime juice INSTRUCTIONS:  Add 3 tbs oil to a wok or large sautè pan over high heat. Add baby bok choy and mushrooms and sautè until soft, approximately 8 to 10 minutes. Add garlic, ginger and scallions. Add chili crunch and black vinegar. Add fennel and cardamom. Stir fry...