Climate Change

Grasslands Are Turning into Carbon Sources, Study Finds

Worldwide, grasslands absorb as much carbon as they emit, but climbing demand for meat and dairy and poor land management threaten this balance.

Expanding Nutrition Initiatives in Lead-Up to U.N. Food Systems Summit

The Global Alliance for Improved Nutrition (GAIN) is playing a key role in improving the nutrition landscape in Ethiopia.

R&DE Stanford Dining Joins Drawdown Labs: Why it Could Mark the Tipping Point for Campus Dining as a Critical Lever for Scaling Climate Solutions

Stanford Dining is the first university-based member in Drawdown Labs’ network of business leaders taking accelerated action against climate change.

Our Changing Menu Launches Awareness Campaign About the Climate Crisis

Search the website’s ingredient databases to see how climate change will impact food, beverages, pharmaceuticals, and cosmetics.

Virginia Tech Research Explores Climate Change and the Future of Food in Nepal

Many communities in Nepal heavily rely on natural resources – the consequences of climate change will have a major disproportionate impact.

Agrivoltaics May Offer Fresh Way to Produce Food and Energy

Placing solar panels on America’s farms could generate more than 100,000 rural jobs and eliminate as much carbon from the atmosphere as taking 71,000 cars off the road each year.

New Farmers Union Climate Panel Gives Diverse Group of Farmers and Ranchers a Seat at the Table

The National Farmers Union announces new climate change panel to help address climate change in agriculture.

Startups Looking to Change the Snack Industry with Planet-Forward Options

A new program is helping startup companies expand their business and promote healthy and environmentally-friendly snacks for the future.

16 Resources for Eating Seasonally Around the World

These guides can help eaters find fresh, nutritious food all year long.

Nine Ways to Eat for Healthier Planet

These tips can help you maintain a sustainable diet that supports the health of the planet.