A new alliance of chefs and restaurants hopes to educate the public about the importance of bees for providing most of our food and to advocate for their protection.
The Reducetarian Foundation hopes to unite vegans, vegetarians, and everyone willing to decrease the amount of meat they eat, in order to improve health, the planet, and animal welfare.
Gardening is difficult in the Southwest United States. Many areas have poor soil and water is limited. Community gardens can help you grow organic food while overcoming these obstacles.
Interview with Nikki Rose, Founder and Director of Crete’s Culinary Sanctuaries, about the influences of history and traditions on nutrition, sustainability, and biodiversity.
Severe food insecurity and humanitarian crises in South Sudan, Yemen, Somalia, and Nigeria are reported by United Nations Emergency Relief Coordinator Stephen O’Brien after visiting the affected areas. Described as worst in U.N. history.
The United Nations declares famine in South Sudan—42 percent of population requires immediate aid—and requests US$4.4 billion to avoid catastrophe.
Interview with GRAIN, a nonprofit research and advocacy group, about a downside to the meat and dairy industries—more greenhouse gas emissions than all transportation combined—and what you can do about it.
By combining medical knowledge with culinary skills, Tulane and other medical schools hope to provide physicians with enhanced nutrition training to improve patient health.
The historic listing of the first endangered bee species provides hope for conservation while a Trump Administration regulation freeze casts doubt on implementation.
New United Nations recommendations on animal welfare provide progressive guidelines for an industry adapting to scientific discoveries and emerging expectations of consumers.