A $17 million greenhouse pioneers large-scale hydroponic technology and replaces vacant land in a troubled Cleveland neighborhood.
Explore the inner workings of a mysterious seed vault on a remote island near the North Pole. Scientist Luigi Guarino talks to QUEST about this initiative to safeguard the future of the world’s food diversity.
Track wolves from their prey’s POV, explore seed diversity, and see the Great Plains from a new angle. Also, tag along with a scientist encouraging native bees to pollinate crops.
Meet innovators building sun-powered velomobiles, transforming flies into fishmeal, and converting husks into fashion. Also, discover a vast network of ocean observatories.
If you needed to grow food in your city, where would you do it? How do you find space with healthy soil, safe water, and adequate sunlight? How do you know the space is safe, affordable, and accessible to the community? This QUEST classroom activity shows you how.
Farmers and community gardeners from around the world gather in Mendocino, California to explore a method for growing more food on less land — that reduces the need for precious resources.
World demand for seafood is rising, but many of the world’s oceans are already overfished. Now scientists are creating vegetarian diets for species like trout, which may lessen the strain on over-fished oceans.
Best known as a Pulitzer Prize-winning author, screenwriter, and Hollywood hobnobber, Louis Bromfield was also celebrated as a pioneer of sustainable agriculture — a lesser-known part of his legacy that lives on today at his Ohio farm.
Much more than just an alternative to cooking with butter and animal fats, oilseeds hold the promise of additional benefits to our health, economy, and environment.
A project that revives traditional food knowledge for Pacific Northwest tribes could leave you thinking about your food choices this Thanksgiving.
Central Waters Brewery in Amherst, Wisconsin is committed to using green technology in their manufacturing process and local sources for their ingredients. And, it benefits the bottom line.
Wisconsin produces a quarter of all the cheese made in the United States. Since only about ten percent of the milk becomes cheese, there is an abundance of milky-water waste. Comstock Creamery and GreenWhey Energy have teamed up to turn this wastewater into natural gas and electricity.