Founder of Future Food Institute, Sara Roversi discusses the institute’s motives to help create a sustainable agri-food system.
Plants
New on the Podcast: Rose Hayden-Smith on the Recent Rise in Home Gardening
Emeritus Advisor Rose Hayden-Smith on crisis gardening in the U.S.
Opinion | Ditch the Lawn, Save the Wild Bees
The Save the Bees movement should really be “Save the Flowers.” There are many more wild bee species than most people realize, says Deborah Hill.
Opinion | The Last Crop Before the Desert
Breeders from ICARDA are using a crop’s wild cousins to develop barley varieties that can survive on the fringes of the desert.
Supporting Organic Farms at the Market and the Bank
Raya Carr, Events Coordinator and Shepherdess at Mint Creek Farms, shares new ways that we as consumers and investors can support local organic farmers, and those who want to start their own farms.
Supporting the Cerrado with Baru Nuts
Regenature, a Brazillian health foods importer and exporter, wants to regenerate the Cerrado by popularizing native baru nuts.
Musk Is Training Young People to Be In Food–And Love It
Kimbal Musk tells Gabriella Gershenson of the Wall Street Journal about creating opportunities for young people in farming—and disrupting current agricultural practices—with indoor farming.
Regeneratively Grown and Biodiverse Ingredients Should Be For Everyone, Says Erik Oberholtzer
Tender Greens co-founder and CEO Erik Oberholtzer wants chefs to feel guided by regenerative farmers—and source locally and regionally unique ingredients for their kitchens.
Opinion | The University of Maryland’s Cool Food Pledge
The University of Maryland pledges to reduce 25 percent of food-based greenhouse gas emissions by 2030, adding curriculum on campus.
Miyoko’s Kitchen: Compassionate Business Model
While Miyoko’s revolution has long-term goals for the planet, she implements her values on a daily basis at each stage of production.
