The types of food that can be grown in recirculating farms are expanding rapidly. Systems can be specifically designed to produce a variety of vegetables, herbs, fruit, flowers and more by using shallow or deep water grow beds, vertical towers and many other creative options. Read on to find out just how much you can grow!
Post Carbon Institute supports the transition to a more resilient, equitable and sustainable world. Here, PCI's Executive Director Asher Miller talks about what he sees as the biggest barriers to bringing about a more sustainable food system and what makes him hopeful that we can make things right.
Dave Love, Laura Genello and Jillian Fry answer our questions about the Food Systems Lab at Johns Hopkins University's Center for a Livable Future and the ins and outs of their experiences with aquaponics.
While on a morning walk, Patti and Doug Wood came up with the idea for a farmers' market in their hometown of Port Washington, situated on the north shore of Long Island. And not just any farmers' market! The market they eventually created is 100 percent organic - the only all-organic farmers' market in New York State.
Big Ag's answer to climate change is GMOs, more centralized systems - and irrigation, irrigation, irrigation. We think the answer to building resilience in our food system might be a little closer to home, with innovative agricultural systems like rooftop farming and aquaponics.
Bianca Piccillo and Mark Usewicz manage Mermaid's Garden (MG), a community supported fishery and sustainable seafood market based in Brooklyn, NY. Blending their respective training and knowledge, Bianca and Mark co-founded MG, whose mission is to offer "impeccably fresh, fully traceable sustainable seafood."
In this Ecocentric Heroes series we shine a light on food, agriculture and sustainability educators in higher education around the US. This installment features the committed, multi-talented professor and farmer, Jeneen Wiche, and shows how she's helping people understand what the sustainable food system is all about.
How can you make your Chanukah more sustainable? From environmentally conscious shopping to smart cooking, find some great tips here!
When the Monterey Bay Aquarium's Seafood Watch program rates a fish as green it's a good thing. When that fish is an invasive species it's even better. Such is the case for the Chesapeake Bay blue catfish, an invasive predator.
Come with us on the (virtual) Road to Farm Aid as we celebrate Farm Aid's 30th anniversary concert in Chicago by profiling the amazing musicians involved! This week we're profiling musical legend Neil Young, one of the founding members of Farm Aid.
Nine out of ten Americans support farm-to-school programs, but these important opportunities for our children are far from commonplace. If we want to reap the rewards of farm-to-school, we need to step up and help local schools bring freshly farmed food to kids. Here are some ways to make that happen!
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!
Ok, so maybe there is no nonprofit called SkipShowersForBeef.com, but the Yes Men stunt does raise an important discussion about the vast amount of water involved in beef production. Here we add to that discussion -- if you eat beef, which kind of beef you choose makes a big difference.
Sustainability is becoming increasingly important for teams, leagues and athletes. They all care about doing the right thing for their business, their community and the environment - and the Green Sports Alliance provides a showcase for their efforts.
For NFL player Will Witherspoon, football and farming are labors of love. The founder of Shire Gate Farm in Owensville, MO, Will has a passion for raising beef responsibly and advocating for better food in the sports world and beyond. Read on to find out how Will became interested in farming and where he plans to go next.
The days of notoriously "bleh" hospital food could be at an end. Thanks to these nifty tricks that hospitals are using to go local and sustainable, these centers for healthcare are starting to walk the talk by sourcing - and growing - fresh ingredients for their patients, staff and surrounding communities. It's good for everybody.