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.
By donating a portion of each diner’s check, restaurants can help fund the implementation of carbon farming practices, which can be a key driver in the fight against climate change.
The Terraton Initiative is working with scientific research partners and industry leaders in order to reduce carbon emissions while promoting innovation.
When women farmers in Kenya and Burkina Faso have equal representation in the decision-making process surrounding land governance, food security improves and soils are managed more sustainably.
As extreme weather events become more frequent, agricultural systems must become more resilient. Our research has found that organic crops have the potential to produce yields up to 40 percent higher in times of inclement weather—like flooding or drought—than conventional systems.