Though undervalued and neglected, Warwick Junction’s informal food traders support urban life, food security, and cultural heritage in Durban, South Africa.
The opaque process leading up to the Food Systems Summit has fueled concerns that it will in fact ignore the growing consensus on how to fix food systems, and ignore those who are already fixing them,” write Olivier De Schutter and Olivia Yambi, co-chairs of IPES-Food.
The University of Maryland pledges to reduce 25 percent of food-based greenhouse gas emissions by 2030, adding curriculum on campus.
How the Double Burden of Malnutrition—undernutrition and overweight—plays out on the ground: a view from francophone West Africa.
The debate over clean water protections is missing an obvious answer that lies in the way we grow our food, says Jeff Moyer, CEO of Rodale Institute.
Coffee is facing a sustainability crisis. A Global Coffee Fund would help, say Jeff Sachs and Kaitlin Cordes, Columbia University.
California Gov. Gavin Newsom announced a budget that proposes US$80 million for school food programs serving more than 3.5 million children in the state.
A food support system for Venezuelan refugees in Colombia, beginning with local farmers who grow fruits and vegetables to the local kitchens that cook and serve them, is critical and is bringing hope to Venezuelan families during this refugee crisis.
It is time for all of us to find ways to raise indigenous voices and confront issues of food sovereignty, says Kathleen Merrigan, ASU Swette Center for Sustainable Food Systems
Women are playing a huge role in saving seeds around the world: and in turn, the seeds are playing critical roles in their health, culture, and resilience.
An innovative model of Community Supported Agriculture tackles the challenges of small-scale organic farming and food loss in Manitoba, Canada.
From refugees from South Sudan, trees form a significant part of their story from when they flee from political war to their arrival in settlements.
Sustainable diets are pivotal in global warming mitigation, but some actions can make our diet more sustainable, to the benefit of health and environment.
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.
A new wave of genetically modified animals is coming. Friends of the Earth’s Dana Perls calls for an end to altering animals—in favor of fixing farms.
Soil carbon sequestration is becoming a topic for farmers and politicians alike—but which conversations will distinguish sustainability from trend?
The power of antibiotics is diminishing. As farmers and agribusiness leaders still rely on antibiotics to keep their livestock healthy, should they be concerned for the future?
Tortillas are a fundamental mainstay of the Mexican table and synthesize many agricultural, environmental, social, and nutritional challenges facing the country.
Can changing our diet save the planet? When the EAT-Lancet Commission launched a new landmark report last month, it was widely interpreted as saying that forking down less red meat and more vegetables should ensure that we can provide nutritious food for 10 billion people while maintaining a healthy Earth.
