Before the mid-1980s there were no farms in this country offering CSAs. Now there are upwards of 5,000.
Journalist Michael Moss argues food companies have been deliberately bumping up the salt, sugar and fat levels in processed foods to get us hooked.
Remember how everything was "low-fat" in the 1990s? Today's shift from low-fat, packaged foods to fresh, healthier food is worrying the packaged food industry.
Many food companies are seeking certification that their products don’t have any genetically modified ingredients, and not just brands in the health food aisle.
Farmers will need to continue to adapt to meet the demand of a new market that increasingly wants local food.
Regional food hubs work like online farmer's markets. A study will determine the demand for more hubs in Indiana.
Some waste is inevitable on the farm, during transportation and through retail sales, but we can do our part to lessen the amount of food that gets tossed.
A recent study shows that American consumers may be willing to pay more to dine at "environmentally friendly" restaurants.
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.
A report released today found that genetically engineered crops have clear benefits for farmers (and the planet), but critics remain wary.
Almost 27% of edible food produced in the U.S. goes to waste. Here are some steps you can take to reduce the amount of food you send to the landfill.
Unusually cold temperatures in Florida this winter have lead to a 30% decrease of tomato production, leaving farmers and consumers at a loss.
Public outcry after Whole Foods CEO speaks out against "Obamacare."
Seattle voters turn down a proposal that would charge 20 cents per plastic bag they use.
New research indicates that foods with the "organic" label may not be as pesticide-free as you might hope.
A recent study showed that despite recent economic hardships, consumers are still dedicated to purchasing organic foods.