The University of Oxford’s Food Climate Research Network (FCRN) recently released a new report titled “Grazed and Confused” to examine whether grass-fed beef is good or bad for the climate but failed to account for the many environmental, animal welfare, and health benefits of well-managed, pasture-
Susan Levin: It’s time to alleviate health inequalities by aligning our nation’s largest food assistance program with disease-fighting foods.
Inspired by the free and open source software movement that has provided alternatives to proprietary software, the Open Source Seed Initiative was created to ‘free the seed’—to make sure that at least some crop genetic diversity cannot be locked away from use by intellectual property rights.
The Food and Health Lab discusses their research which challenges institutions, consumers, and food producers to mindfully reduce food waste to improve nutrition for plants and people.
Project Green Challenge 2016 finalist Hannah Watts speaks about her life changing experience and her transition from a conventional consumer to a conscious consumer and global citizen.
Universities Fighting World Hunger and The Campus Kitchens Project, with support from The Rockefeller Foundation, have joined forces to empower students to take action against the 22 million pounds of food waste thrown away on college campuses annually.
American corn farmers are a major group still skeptical of climate change and have been largely unharmed by it so far. This could change in the near future, bringing new force and an unlikely ally to the fight against climate change.
Residents of New York City will waste 11 million pounds of food over Labor Day Weekend, while 1.4 million New Yorkers remain food insecure. Fortunately, there is enormous potential to recover that food, according to Food Tank and ReFED.
Farm Radio Trust’s is organizing farmer “listening groups” and developing local radio broadcasts on agricultural development issues in Malawi, a country in East Africa.
Jordan Figueiredo writes about introducing fun, character, and nutrition-filled “ugly” produce in schools or at home, making it more fun for children to eat healthy fruits and veggies.