Are there any companies out there making delicious chocolate the right way, without hurting people or the planet? Thankfully, there are. To learn more about the bright side of the chocolate industry, we reached out to sustainable chocolate pioneer Pierrick Chouard of Vintage Plantations whose artisanal chocolate was developed to help protect small farmers and the environment.
The United Nations thinks so! Pulses - aka, dried beans, lentils, peas and chickpeas- are climate change-fighting super crops that provide people with an inexpensive and sustainable source of delicious protein. To help promote these amazing plants and their benefits for our health and environment, the UN declared 2016 to be the International Year of Pulses (IYP).
The National Oceanic and Atmospheric Administration (NOAA) has filed a final rule that permits open ocean fish farming. We reached out to aquaculture expert and head of the Recirculating Farms Coalition, Marianne Cufone, to learn more.
MLK Day is a "Day of Service" - a perfect day to get involved in the sustainable food movement because many of the problems we see in the food system today are, in fact, civil rights issues.
On January 7, 2016, the US Government released the long awaited finalized 2015 Dietary Guidelines. While the new guidelines offer a great deal of important recommendations for nutrition, they fall short of acknowledging sustainability as an inherent component of a healthy diet.
Professor Roni Neff expected it would be easy for her to get some meatless fare at the COP21 climate talks in Paris - but she was mistaken. See why she calls for a reduction in meat-eating to lower climate emissions.
Is it possible for a delicacy like caviar to be sustainable? As always, it depends on your definition, but some companies are giving it a try. Let's just say it involves a calm sturgeon and a delicate touch.
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 amazing Rose Hayden-Smith, the historian, food system advocate and inspiring writer behind UC Food Observer.
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!
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.
Food produced by industrial agriculture can often be cheap, but that doesn't mean that it's not costly to the environment. Read about a new report that totals up the hidden costs that are largely left off the books.
Running a farm is one of the toughest and riskiest jobs a person can have. For farmers of color and military veterans in this country, starting and managing a farm can be even harder. In recent years, an increasing number of veterans have shown interest in farming as a profession. In response, Congress has expanded some key USDA programs to help them get into the field.
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.
In honor of Veterans Day, we wanted to learn more about the first United States flag to be made of American-grown hemp in nearly a century. We talked to Kentucky farmer and veteran Mike Lewis of The Growing Warriors Project who helped organize the creation of the flag.
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.