Have you ever stared at a menu in a seafood restaurant wondering which fish is okay to order? We have too, so we got some guidance from Marianne Cufone, executive director of the Recirculating Farms Coalition. Marianne also told us what makes the rapidly expanding practice of aquaculture sustainable (or not).
This week we're exploring aquaculture - also known as fish farming - through the lens of sustainability. While we may expect the fish on our plate to come from fisher folk out on their boats reeling them in, the reality is that much of our seafood comes from fish farms. In this post we look at fish farming in coastal and offshore waters.
The new Eat Well Guide is a fantastic way to find sustainable and delicious food anywhere in the US. But as GRACE's Water and Energy team found out, it's also a great tool to find a meal that's water-efficient and solar-powered!
Chip's viral exploding-cow video earns him a seat on The Morning Show, so Buck Marshall sends his daughter Sophia to stand up for Animoil. Chip tries to rally the public to request Senate hearings on PetroPellet safety - will he succeed? Here's our recap of Farmed and Dangerous: Episode 2.
Corporations around the world have taken a keen interest in the nexus of food, water and energy. In a recent workshop at The Wharton School, business leaders laid out the reasons why these interconnections are so important to their future.
A new pilot program will help Nebraska's farmers look towards the sun to power their irrigation. But just like homeowners, farmers should also take advantage of their countless energy - and water - efficiency opportunities.
2012 was a difficult year for many people, and ends on a particularly somber note following the recent shooting in Connecticut. Here in New York, many are still without power after Superstorm Sandy wrought such tremendous devastation on the Mid-Atlantic. Perhaps more than ever, we are eager, not only to bid adieu to the worst of 2012, but to set our intentions for a brighter 2013.
When going green, consider these actions which can help ease tensions within the food/water/energy nexus.
The average American family of four throws away the equivalent of up to $2,275 annually in food; just one of many astonishing facts in a new analysis by NRDC.
After years of being treated like chopped liver, the issue of food waste is finally getting its due, and rightfully so. It is a huge environmental and social problem that we need to tackle immediately.
Learn how Cindy and Mike Ridenour, along with their daughter, Mary, have successfully operated Meadow Maid Foods - a sustainable producer and purveyor of grassfed beef and numerous vegetables - by integrating water and energy inputs to make their ranch nearly self-sufficient.
Ever think about how much energy goes into your food? In the U.S., it takes about 10 units of fossil energy to produce one unit of food energy.
Barring any cataclysmic events, here are our predicted trends for 2012 in Food, Water and Energy (Fwenergy, if you will). And while there are no doomsday scenarios, not everything looks rosy for 2012.
Stone Barns Center is an 80-acre farm tucked away in the rolling hills of Westchester County, New York and lies at the heart of a new food revolution.
Our friends at Meatless Monday are at it again...getting some fantastic coverage in the news, that is. The movement is spreading throughout the country and even Oprah, Michael Pollan and Chef Kathy Freston are enthusiastically showing their support for Meatless Monday.