Chef Amy Sins works to build a more food resilient New Orleans by strengthening its foodways and improving disaster preparedness efforts.
Chef Marion Ohlinger works with local farmers to incorporate native Appalachian crops into his dishes while paying homage to other cuisines.
Are we looking at the livestock industry’s GHG emissions holistically—and can a framework help turn livestock into a solution for climate change?
“FAO’s close review of what we know about food loss offers a reminder that there is no one-size-fits-all solution,” says Máximo Torero.
Creating a sustainable food system that contains fish is possible, but requires us to look beyond the fillet. Chef Josh Niland from the Australian restaurant Saint Peter talks about how it can be done.
Keeping gourmet meals from going into the trash not only feeds those in need, it can also improve environmental outcomes and help California reach its waste diversion goal by 2020.
The food industry is taking the steps to monitor and report their environmentally and socially supportive choices—but not taking action to move the needle.
In a Washington Post book review, Danielle Nierenberg commends Amanda Little’s The Fate of Food for portraying the value of both tech and tradition in food.
Thee 21st Annual Niman Ranch Farmer Appreciation Weekend in Des Moines, IA gathered media, chefs, and nonprofits focusing on resilience for farmers.
Hollywood producer Jacob Pechenik and his wife, actress Zooey Deschanel, started The Farm Project and Lettuce Grow to bring people closer to farms—and place hydroponic farms in backyards across the country.