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.
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.
The University of Maryland pledges to reduce 25 percent of food-based greenhouse gas emissions by 2030, adding curriculum on campus.
Wild perennial crops, or wild plants that grow all year round, are very resilient to drought in Niger’s Zinder region. Rewild Earth has leveraged that resilience to improve food security for people that otherwise don’t have many food options.
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.