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.
The amount of fish that Americans eat is a crucial variable in determining water-pollution limits, limits that may be based on outdated data in some states.
Forty percent of the food produced in the U.S. goes uneaten. From "farm to fork", there are many reasons for food waste, including consumer demand for perfect produce and confusion over expiration dates printed on packaged foods. This massive waste occurs as one in six Americans struggles with hunger every day, even in affluent regions such as Silicon Valley.