The Sustainable Restaurant Association challenges food businesses in the U.K. to take the lead on sustainability by cutting meat, food waste, and single-use plastic from their plates
Four food advocates discuss their views on the state of our food system. They explore the relationship between class, race, and food access, investing in local farm programs, and young people’s hopeful role in sustainable agriculture.
Experiential education curriculum developer, Erin Bohm, sets the new standard for food education in drought prone regions. Highlighting the importance of soil health, crop variety, and community, drought-resilient education seeks to build a new generation of farmers and citizens.
ILM is the process through which community stakeholders come together across sectors and interests to collaboratively plan and design their environment, agreeing on sustainable ways to use land.
Drought tolerant crops that deliver nutrition and income to farmers could bring more food security to the region. Dr. Moses Siambi from ICRISAT explains how relying on single, water-intensive crops during dry periods can be risky.
For centuries, farmers have been isolated—geographically, economically, technologically. Big Data has the potential to transform agriculture in the 21st century and create a new global commons for agricultural knowledge that could allow farmers from Missouri to Myanmar to learn from one another.
Pesticides such as chlorpyrifos are linked to increased neurodevelopmental problems yet little is being done to protect farmworkers from pesticide exposure; which is hundreds of times greater levels of toxic pesticides than consumers’.
A former tobacco farmer reflects on his transformation toward regenerative agriculture, influenced by a farmer-driven program that aims to feed the world while improving the health of the planet.
Small-scale farmers in the tropics face many challenges. However, Dr. Ruben Echeverría of the International Center for Tropical Agriculture remains hopeful.