With climate change posing a major threat to agriculture, scientists and farming communities are working to conserve the genetic diversity of crops for food systems resilience.
Plants
Our Changing Menu Launches Awareness Campaign About the Climate Crisis
Search the website’s ingredient databases to see how climate change will impact food, beverages, pharmaceuticals, and cosmetics.
Million Gardens Movement Hopes to Build a Happier, Healthier World Through Home Gardening
A joint initiative by Modern Farmer and Big Green empowers one million American families to start their own home gardens.
Monoculture Could Worsen Vulnerability to Climate Change
To boost agricultural resilience, research suggests, policymakers and producers must create more diverse farms by considering how single-species fields interact with water and feed into environmental threats.
Collard Week Showcased the Varieties and History of Collards
The history, cultivation, and culinary possibilities collard greens took center stage for an entire week during Collard Week.
New on the Podcast: Jeff Dunn on the Food Industry, Carrots, and Going Plant-Based
For Bolthouse Farms CEO, Jeff Dunn, carrot-based products and other plant-powered meals are the next directions for the food industry.
Does Kenya Need GMO Cassava? Ask the World Food Prize-winner Who Saved Africa’s Cassava
Hans Herren, who won the 1995 World Food Prize for biological pest control, argues that Africa still does not need genetically modified cassava. Rather, natural solutions can treat pests and keep the soil and crops healthy.
Which Grocery Retailers Make the Grade on Bee-friendly Food?
A new scorecard ranks leaders and laggards on protecting pollinators from toxic pesticides in supply chains amid an “insect apocalypse.”
Herbicide Dicamba Banned by U.S. Court of Appeals
“The approved over-the-top use of dicamba and resulting dicamba drift has damaged millions of acres of soybean fields and countless acres of damage to other crops.”
Nigerian Chefs Work to Revive Indigenous Seasonings
Nigerian chefs Tunde Wey and Ozoz Sokoh are working to revive iru, an indigenous West African fermented seasoning.
