While Miyoko’s revolution has long-term goals for the planet, she implements her values on a daily basis at each stage of production.
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.
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.