It was clear at the 6th annual Chefs Collaborative summit in Boulder, CO last week that as proponents for a healthier, more sustainable and humane meat production, we are in good company. Here, we feature a few of the restaurants that are run by this vibrant Chefs Collaborative community!
Following the People's Climate March and with the arrival of heads of state from around the world, Climate Week has kicked off in New York City. While countries present their climate cases at the United Nations, we are thinking about how to reduce our personal impact on the climate. One solution: reduce food waste.
Los de Mora Local Growers' Cooperative, a producer group of 35 family farms and ranches in the Mora, NM area, has voted to require all livestock producer-members to become Animal Welfare Approved, which ensures animals are raised in accordance with the highest welfare standards in the US.
While access to fresh, healthy food is important to changing dietary trends, it's only one piece of the puzzle. A new project in South Los Angeles has set out to prove that another piece of the puzzle -- educating people how to cook whole foods -- can work wonders.
In a recent Heroic Endeavors feature, we interviewed Sharon Feuer Gruber and Wendy Stuart of the Wide Net project. The conversation ranged from marketing invasive fish species to nutrition to the current state of our food system. We liked Sharon and Wendy so much that we decided to run the rest of the interview we had with them!
A six-month investigation into Thailand's fishing industry uncovers a vast slave trade that enables shrimp to be sold worldwide at low cost - at the expense of human lives.
The newly released National Climate Assessment says that climate change will hit agriculture particularly hard due to extreme heat, drought, disease and heavy downpours. That leaves food security in doubt.
As the IPCC, Oxfam and the AAAS remind everyone that climate change is already here, the next question is how countries of the world will respond. With so much at stake, it's advisable to try to limit global warming and prepare to adapt to changes in climate - before it's too late.
On Tuesday, the Senate approved the $956 billion Farm Bill, sending it on to President Obama for signature. While the final bill is not as bad as it could have been, the inclusion of long-feared deep cuts to the nutrition title have angered many food and hunger advocates.
Tis the season...for last-minute Farm Bill negotiations. The legislation is stalled in Congress as yet another "dairy cliff" looms, and nothing between but a Congressional battle over SNAP and farm subsidies. Or an(other) extension.
Out of sight and out of mind, huge container ships glide from port to port, bringing us the goodies we crave, but what's their real cost?
Last week, the House of Representatives passed their farm bill - minus the nutrition title, so there's no funding for food stamps (or other forms of emergency food assistance) included. Here's a reader's treasury of coverage on the radical move.
Dr. Robert Lawrence recently addressed the complex interconnections among agriculture, public health, natural resources, the environment and global population in a talk at the University of Wisconsin.
A new poll provides some insight into what we Americans are and are not doing in our kitchens, and how we'd like the businesses we frequent to help us out.
Last month, UNITE HERE Local 1 made their voices heard in a new report advocating for local, sustainable food as a part of ongoing efforts to green Chicago's airports.
People came to the 2013 TEDx-Manhattan conference because they wanted to change our food system. But few were aware of the scale of the problem of food waste. NRDC Executive Director Peter Lehner's presentation explained why reducing food waste is a critical part of improving the sustainability of our food supply.