A new report from Santa Clara University finds that more food is lost in the field than previously determined.
Soil carbon sequestration is becoming a topic for farmers and politicians alike—but which conversations will distinguish sustainability from trend?
A Detroit-based fast-casual vegan restaurant is bringing unique food combinations that are appealing to the masses and proving plants are tasty.
Storing nearly 1 million seeds from genebanks worldwide in a cave at -18 degrees Celsius, the Svalbard Global Seed Vault ensures that if a genebank’s seeds vanish or fall into ruin, much the world’s biodiversity will still remain helping ensure food security.
Countries have generally high agrobiodiversity but need to step up to foster sustainability in food and agriculture, a new index from Bioversity International shows.
Use your food to its fullest potential. By using the often-forgotten peels, stems, leaves, and other parts of an ingredient, you can waste less and taste more. Food Tank gives 11 tips for maximizing what you buy at the grocery store.
Climate change brings heavy rainfall and flooding to key farm states in the Midwestern U.S. causing price spikes globally and a reminder that in a globalized food system the impacts are felt far beyond the farm.
City Growers is creating unique and forward-thinking programs for youth across New York City to explore agriculture and sustainability.
ICARDA saved over 100,000 varieties of seeds held in a genebank in Syria. Their work is contributing to the knowledge of the world and paving the way for other genebanks to follow suit.