George Washington University is among the latest to try to make sure its students, most of whom receive financial aid, have enough to eat.
Researchers at the Land Institute are still working on a new way of farming that mirrors natural, sustainable ecosystems and remains profitable for farmers.
PepsiCo this week announced new targets for reducing sugar, salt and fat drinks and snacks by 2025.
Hurricane Matthew floodwaters killed millions of chickens and pigs and potentially flooded lagoons that retain millions of pounds of hog waste.
The campaigns agree on food policy in some surprising ways. Most notable: both campaigns say that food-stamp benefits should remain a part of the Farm Bill.
In Canada, the province of Ontario is trying to crack down on pesticides called "neonics," with mixed results.
In the great household debate about refrigerating tomatoes, there's new scientific evidence on the no-fridge side, but some taste testers are not convinced.
Bright orange chicken mushrooms are all over Midwestern woods and farmers markets these days.
Somewhere between 90 and 95 percent of wasabi sold in restaurants is fake. It’s just a mixture of horseradish, green food coloring and dry mustard.
Upstream farmers can’t just stop using fertilizer all together. Researchers are looking at plant-based strategies to help mitigate the dead zone.
Berry pickers in Washington state have formed one of the first farmworker unions to come along in many years.
Over the next few weeks, we'll share recipes that work well with your late-summer veggies. Today, we combine zucchini and cherry tomatoes with wheat berries.