Eat Well

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National Farm to School Month is a Win-Win-Win

Each October, The Food Trust and its partners across the country come together for National Farm to School Month, a celebration of programs that benefit farmers, communities and most importantly, children.

Clean Air Council Dining Fundraiser

Dine Out for the Environment is a fundraising event that takes place at the Philadelphia area’s most sustainable restaurants all day on October 13.
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Eat Well Briefs

Sugary Drinks Linked to Kidney Disease

Dangers of Sweetened Beverages

Gut Susceptible to Food Additives

Muddled Message

GMO Labeling Diluted

Over Dose

Citrus Crops to Receive Human Antibiotics

Vegetables and Orange Juice Protect Memory

Certain Fruits and Veggies Reduce Memory Loss

Nuts Improve Blood Vessel Health

Benefits of Eating Almonds and Walnuts
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Archive » 

Spring Frittata

A healthy treat that is quick and easy to prepare.

Veggie Stuffed Peppers

Stuffed peppers are a very flexible meal that can be made with a variety of vegetables.

Dieting Strategies That Really Work

Certified Health Coach Marissa Costonis, author of Change Bites: 5 Change Management Strategies to Transform Your Health, says, “A health transformation requires more than following before-and-after stories.
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Archive »Natural Nutrition

Nutrition Upgrades

Five Strategies for Better Health
As the Earth starts re-greening this season, it’s a natural time to rethink our eating habits–and here are some nourishing ways to feed body and soul.
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Archive »Food As Medicine

10 Anti-Inflammatory Foods

Flavorful Ways to Lower Disease Risk
When inflammation becomes a chronic condition—a common state today—certain foods can lower its disease-causing potential.
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Archive »Eat Local

Feast in the Fields

The Rise of Pop-Up Organic Dining
What better way to eat organic than by sitting at a table on the farm, eating just-picked produce prepared by creative local chefs?
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Archive »Healthy Recipes

Delicious Discards

Making Meals From Mainly Scraps
Instead of discarding skins, cores and rinds, creative chefs are using their distinctive flavors and nutrients to make intriguing entrees and desserts.


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