Celebrity chef Eric Ripert discusses his views on sustainability and greater food system issues.
The MINT Standard for Airline Cuisine
Chef Brad Farmerie collaborates with Jet Blue MINT to create a fine dining menu for air travel.
Rethinking Sugary Foods and Desserts with Chef Emily Luchetti
Pastry chef Emily Luchetti calls for a rethinking of American perspectives towards sugary foods and desserts.
STAG VETS Showcases Veterans in Culinary and Agriculture
STAG VETS is a veterans program and business designed to train and employ veterans in culinary arts and agriculture.
We Feed the Planet Puts Young Farmers in Control of Food Security
Slow Food’s We Feed the Planet Conference highlights the importance of farmer directed innovation.
FeatApp Rewards Exercise with Healthy Food
Italian food entrepreneur Chiara Cecchini has developed a fitness app that connects consumers with healthy food providers.
Chef Acheson Serves Up Endangered Species and Fresh Perspective
Chef Hugh Acheson surprises diners by serving an endangered species.
Don’t Farm Naked
Traditional cover cropping techniques that enrich soil, protect staple crops from disease, and prevent erosion are being rediscovered.
Community Shop Takes Grocery Shopping to the Next Level
Community Shop provides low-cost food and related support services to low-income communities through partnering with retailers to save fresh surplus food.
Transforming Food Systems with Agroecology
Agroecology course at UCSC uses immersive interactive learning to examine the history and prospects of the movement.
24 Ways Chefs are Cooking up Change Outside of the Kitchen
Chefs have a unique part to play in making the food system more environmentally sustainable, socially just, and delicious.
Hannah Freeman: Fair Trade Turns Farmworkers into Change Agents
Fair Trade certified products contribute to better working conditions, health, education, and general wellbeing for farmworkers.
Investigating Cheap Food
Imaginez si le prix payé pour un hamburger comprenait le coût des facteurs tels que ceux des maladies cardiaques, la principale cause de décès dans le monde; ou ceux de ruissellement de fumier sur les champs d’alimentation animale concentrés; ou ceux des blessures des travailleurs dans les abattoirs et les usines;…
Farmworkers Get the Recognition they Deserve
Farmworkers take center stage during Farmworker Awareness Week.
Nuubia Artisan Chocolate Prioritizes Sustainable Sourcing
Artisan gourmet chocolate producer Nuubia San Francisco is committed to sustainability.
French Senate Abolishes Best Before (DLUO) Label
The controversial best-before (DLUO) label for non-perishable food products has been abolished in France by the French Senate.
High School Students Launch Innovative Greenhouse Program
Maggie Bass and fellow environmentally-minded students at DC public schools are pushing for more greenhouses and curriculum focused on urban ecology.
Neonicotinoid Controversy Continues One Year Into EU Ban
One year into EU wide ban on neonicotinoids, controversy is still widespread on how to protect bee populations.
EPA Launches Food Waste Reduction Toolkit
Food service facilities on the west coast and in the Pacific islands can now benefit from free logistical support from the EPA, aimed at reducing food waste.
White House Takes Steps To Protect Bee Populations
President Obama acknowledges alarming scientific research pointing to considerable declines in pollinator populations and implements protective policies.
