Most of the salt we consume is in our food before it hits the table. The FDA is leaning on the food industry to voluntarily reduce sodium in processed foods.
The Food and Drug Administration has brushed aside industry objections and will require food labels to disclose how much sugar has been added to packaged food.
What are GMO labels, and what do they tell you? Here are three things you should know, from the reporters at Harvest Public Media.
In the U.S., soda taxes haven't had the impact activists had hoped for, but globally it's a different story.
Researchers have developed a new breed of pig that is resistant to an incurable disease that plagues hogs barns, Porcine Reproductive and Respiratory Syndrome.
Oxfam America released a report calling on consumers to help better working conditions for the people who work at the four largest poultry producers.
Certified organic farms in the U.S. sold $5.5 billion in organic products in 2014. California remains an organic powerhouse, nabbing the top spot in sales.
The fight over food containing genetically modified ingredients is at a fever pitch. It includes a little science, lots of money and a food system under fire.
A bill that would usurp states' abilities to create mandatory GMO labeling within their borders has passed the House.
The parts of the federal government that regulate agricultural pesticide use want nothing to do with legalized marijuana.
Whether a label says it’s low in fat, produced without hormones, or a good source of protein is largely governed by consumer demand and corporate profit.
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.