We highlight the connections among food, water and energy, promoting a sustainable future through our projects including:
Tastes like chicken? Not this bird. Ostrich meat is "the other red meat" with a taste profile that more closely resembles beef than poultry. The birds are easy to raise, gentle on the land and their meat has a champion nutritional profile. Read on for more about this fascinating bird - plus a recipe for ostrich burgers!
How we feed the world is currently out of balance: one billion people go hungry, while one billion eat too much. However, a recent Friends of the Earth report found that agroecological farming practices, combined with democratic institutions, can create a fairer, more resilient and sustainable food system.
As the dominant agriculture commodity in the US, corn has found its way into a large part of American life, but this comes with costs from both environmental and public health standpoints. Learn more about what dent corn is, what’s it made into and why we should care.
This week’s Eco News features stories about why the GMO labeling movement fell short; a new kind of challenge at the Olympic games; how the science of nutrition can be very messy - and much more!