A Chicago butcher launched a meat shares program to connect consumers to affordable, locally sourced meat.
Created by both the Michigan and Illinois State University Extension Programs, the Rural Resilience curriculum helps participants learn to recognize signs of stress, identify effective coping strategies, respond to suicidal behavior, and connect with appropriate resources.
The EU’s new Farm to Fork strategy marks a turning point in climate change legislation, setting forth principles to alleviate the environmental and social impacts of food production and food consumption
An innovative model of Community Supported Agriculture tackles the challenges of small-scale organic farming and food loss in Manitoba, Canada.
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
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’.