Indigenous crops that are rich in nutrients like vitamins C and D, zinc, and iron can boost immune systems as well as the planet’s biodiversity—improving resilience to climate change, rebuilding soils, and supporting wildlife.
As deforestation and wildfires sweep across the Amazon rainforest, imminent destruction of world’s largest rainforest is on the horizon, claim rainforest experts Dr. Thomas Lovejoy and Dr. Carlos Nobre.
Regenature, a Brazillian health foods importer and exporter, wants to regenerate the Cerrado by popularizing native baru nuts.
Global demand for meat and dairy maintains the need for soy as animal feed across major supply chains. To be more sustainable, global traders and consumer good corporations should shift towards more environmentally friendly products, says Greenpeace.
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.
A good cider doesn’t use just one apple variety. “Of course, you need one for the sugar to get alcohol fermentation going, but then you need some acidity, tartness, aroma—it’s like a recipe, and each cider apple gives a little something to the final product.”
These 22 farmers, seed savers, activists, and chefs are preserving heirloom and heritage crops in one of the most biodiverse regions in the nation.
Photographer, Luis Fabini, discusses his experiences documenting crops across Peru and his future plans for his project Harvest.