Looking for a way to cut waste — and cut costs — schools are turning to composting cafeteria leftovers.
This area of Chicago was once known for the meatpacking industry. Today, The Plant hopes to make it a destination for sustainable agriculture.
New York and Chicago's Food Film Festival has seen a spike in submissions for documentaries that follow foods from farm to table.
Daniel Marquis is the executive chef at Quay and an organic farmer. Being involved in all levels of production gives him an intimate connection to the food.
Twenty days after New York fast food employees struck for higher wages, a group of Chicago workers have taken the torch.
In her new book, Anna Blessing celebrates the relationships Chicago chefs have with the area farmers that provide their food.
Economic problems, changes in diet, and African-American families moving away from the city has decreased demand for soul food restaurants.
Down with candy bars, long live the carrot sticks! Healthy vending is being introduced as an alternative to the usual fat, sugar and salt-laden junk foods.
Artisanal foods combine the locavore movement -- eating only locally-sourced food -- with a personal touch. Can the movement translate across communities?
Some parents are angered by one Chicago school's attempt to promote healthful eating.
LYFE Kitchen will offer fast and casual dining without any butter, cream, or high-fructose corn syrup.
If your apartment building or home owner’s association allows it, growing fruits and vegetables in containers are a great option for summer edibles.
The truth about farmer’s market success, as many things in life, it’s perhaps much more complicated than a single factor like walking access.
I'd read somewhere that you can actually grow seedlings in eggshells. Would it really work? I finally decided to simply get started and see what happens.