food consumption

How to Lay Waste to Thanksgiving Leftovers

Americans waste a lot of food - every year, we throw away roughly 40 percent of our food supply! Here we give you some tips on how you can be part of the solution by making the most of your Thanksgiving bounty - both before and after the meal!

Our Heroes: Sherie McClam of Manhattanville College

Sherie McClam is passionate about social and environmental justice. This passion has led her on an interesting journey to Manhattanville College in Purchase, NY, where she has designed an advanced certificate program in Education for Sustainability. Through this program Sherie inspires and prepares the next generation of sustainability leaders.

(Last Minute) Thanksgiving Meal Planning

For any cook worth his or her mettle in the kitchen, the prospect of hosting Thanksgiving can be daunting. But what if you're a Turkey Day novice? How do you cook a bird? How many pounds per person? Don't break a sweat. Even with two weeks to go, you can meal plan, organize and turn it out - and reduce food waste in the process.

Cranberries: Bogged Down in Water and Pollution

When you think about Thanksgiving turkey, what else comes to mind? No, not mashed potatoes and gravy: we're talking about cranberries. Most people either love or hate their sweet-tart flavor. We happen to love cranberries, but once we started looking into the impacts that conventional farming methods have on the environment, our relationship turned a little sour.

Real Food Right Now and How to Cook It: Rye

There are a lot of reasons to love rye - and they don't all require a measure of vermouth and a cherry. Cereal rye is an extremely versatile grain. It can be boiled and eaten whole, milled into flour and even rolled into an oat alternative. For those reasons and more, we shouldn't pass by rye.

It's Not Easy Being a Little Fish

If we are what we eat, are we also what we eat eats? If you eat salmon, tuna, shrimp or many other types of farmed fish, then you're eating the fishmeal they eat. And it is not sustainable. Find out why in this post.

Top 3 Things to Know About the WHO's Meat and Cancer Report

Maybe you've heard that meat is cancer - not true. The nuance of all of this might be lost amidst the news and social media buzz ever since a WHO study announced that processed and red meat might increase your chance of cancer. Hold on - and no need to worry - we'll help sort it out.

Through Art, The Value of Food Expressed

What does "food" mean to you? A new show about the expansive topic at the Cathedral of St. Join the Divine tackles the diversity of it and delivers it well done. The show, called The Value of Food, runs through April 3, 2016. Read on to learn more about the show.

Taste It, Don't Waste It! Stems and Ribs

Chard, collards, kale - these greens are loved for their leaves, but what about the ribs and stems? The prepping instructions for these vegetables often call for these parts of the plants to be removed and discarded. But once you get a bite of these bits, you'll agree that they deserve better than the compost bin.

Real Food Right Now and How to Cook It: Cow's Milk

The production of milk - overwhelmingly milk from cows - is a massive industry that employs thousands of people. And, with wide differences between how milk is produced in Concentrated Animal Feeding Operations versus the methods of smaller sustainable farmers, knowing what milk to buy is important.

Real Food Right Now and How to Cook It: Brussels Sprouts

Brussels sprouts are ready for their close-up. Like quiche, sparkling water and Fiats, many in the US have taken a bit of time to warm to this European favorite. But Brussels sprouts are gaining on kale as the go-to menu darling. Read on for more reasons why they are finally finding their place at the table.

The Bacteria in Our Beef

Consumer Reports tested 458 pounds of ground beef and discovered alarming rates of bacterial contamination. They also compared conventionally produced beef to more sustainably produced beef, revealing significant differences.

Taste It, Don't Waste It! What Not to Eat

Reducing food waste is one of the best ways to save time, money and natural resources. We love using up every pip, peel and pit that we can - but there are a few exceptions to the rule: some plant parts don't make good eating. Read on to learn more about common produce items that are best left off of your dinner plate (and composted), and some where the verdict is still out.

One Person's Trash is Another's Gluten-Free Flour

The latest hot trend in gluten-free baked goods may be coffee flour, a product that is poised for commercial roll-out sometime this year, and that may help relieve some of the food waste and water pollution associated with coffee production. Made from coffee cherry pulp, coffee flour is high in nutrients and fiber. But some coffee farmers aren't so sure about its usefulness.

Top 5 Thirst-Quenching (and Thirsty) Summertime Beverages

What's your favorite summertime beverage? Is it lemonade? Soda? Maybe it's iced tea? A recent CBS News poll found that iced tea tops the list of favorite drinks on a summer day. To find out what beverages round out the top five thirst quenchers - and how much water is required to make each one - read on.

How We Can All Tackle Food Insecurity in America

You've probably heard the statistic that nearly 15 percent of households experience food insecurity in the US - a percentage that may make you wonder what you can do to help. Read on for our top picks on how you (and our government, too!) can make a difference.

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