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.
A new report from the Global Alliance for the Future of Food and Biovision Foundation for Ecological Development points clearly to the nature- and people-based solutions available to us.
Across the Middle East urbanization, climate change, and resource scarcity threaten food security, these 16 food and agriculture initiatives redefine how the region grows, eats, and disposes of its food.
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.