Yvelande Astreide, Office Manager of Taste of Immokalee, talks about the reverberation effects of the entrepreneurship program: professional development for high school students and community support for farmers.
Undocumented farm workers, who toil in dangerous conditions to grow the food that allows U.S. citizens to live healthy lives, are unable to access health themselves. A “Blue Card” bill could change that.
The Smiths have been growing corn and soybeans for nearly 200 years. With prices continuing to fall in 2015, they tried growing teff, an ancient grain from Ethiopia.
Timothy A. Wise describes how agribusinesses highjack policy tables, while governments neglect the small-scale farmers with solutions to feed all.
James Collins, COO of the Agriculture Division of DowDuPont and CEO-Elect of Corteva Agriscience wants to change the narrative for global agriculture companies, with farmers and consumers at the center of their missions.
Nearly three million hectares of natural vegetation in the Cerrado have been stripped for soy production since 2000. Beyond disrupting water systems and threatening the soy business, habitat destruction is destroying life in the most biodiverse tropical savanna region in the world.
On Food Talk, Justin Whitmore of Tyson Foods talks about the company’s ambitious goals for a sustainable, making a better food system for both people and the planet.
Meat is one of the largest social aggregators in society. From health to the environment to culture and religion, the role that meat should play in daily life is highly debated.
Land grabbing occurs when private investors, often encouraged by governments, purchase and take over control of farmland. This escalates food price volatility, food insecurity, and poverty, which is most burdensome on rural and developing areas.
Many small farmers have to haul their livestock hours away to have them processed. Allowing the sale of meat from smaller, local slaughterhouses could help sustainable farms compete with huge corporations—but is it safe?