A new study by researchers at the Johns Hopkins Center for a Livable Future details an active urban foraging community in Baltimore that collect more than 140 different kinds of fruits, nuts, leafy greens, and fungi.
A new study by the University of Arizona Center for Regional Food Studies reveals that Tucson, Arizona, in one of the top U.S. cities and an international leader in conserving and providing access to food biodiversity.
Mukiibi: “Local food traditions are very important in ensuring sustainable diets and creating resilience to climate change in many different communities.”
America’s favorite fresh fruit, bananas, face extinction as we know them. New documentary examines how a shift in agriculture can save bananas and the workers who produce them.
Food Tank spoke with Marie Haga, Executive DIrector of the Crop Trust, about its new Food Forever Initiative.
These 20 initiatives across the world are preserving seed biodiversity for future generations.
Aranya Agricultural Alternatives will host the 13th International Permaculture Convergence in Hyderabad, discussing the progress and challenges of permaculture movement, and the significance of permaculture principles and practices in transforming the modern day agriculture under the context of climate change and its impacts.
Sunita Narain and Vibha Varshney talk about the new book, First Food: Culture of Taste, the importance of local and seasonal food in creating a healthy and diverse diet, and the need to challenge the junk food culture.
Land-grabbing and deforestation have destroyed much of the Mau Forest in Kenya. It is home to the Ogiek community, who have subsisted on the honey of native bees in the forest for hundreds of years.