Food writer Mimi Sheraton talks about what she expects to see on people's plates in 2017.
While the U.S. has a thriving squid industry, chances are the calamari you are eating made a 12,000-mile round trip before ending up on your dinner plate.
Harvest Public Media was unable to find cases where the candidates specifically address the Ogallala Aquifer, but each has each spoken to sustainable water use.
A new report finds seafood consumption is up by nearly a pound from the previous year, the biggest leap in 20 years.
PepsiCo this week announced new targets for reducing sugar, salt and fat drinks and snacks by 2025.
This year, many fields are bone dry and that has many farmers in the region thinking about how to manage their land, their animals and the water that is there.
Entrepreneurs hope customers will pony up for high-end foods made from rescued ingredients.
A new UN report says 31.4 percent of worldwide fish stocks were caught at unsustainable levels in 2013.
Consumers may view GMO disclosure labels much like surgeon general’s warnings on cigarette packages, despite a recent study showing GMO crops are safe to eat.
Anaerobic digesters solve a few problems at once -- generate renewable energy, divert food waste from landfills and cut down on harmful emissions.
Some big food companies, like Mars, are becoming increasingly vocal advocates for action on greenhouse gas emissions.
Schools in New York have launched a “zero waste” program that will reuse, recycle or compost all types of waste over the next five years.
Eat less meat for the environment? A draft recommendation for the USDA says so.
Do you know what impact your produce has on the environment or the lives of the workers who farmed it? Whole Foods wants to help inform you.
The nation’s largest grocer announced a program to curb its environmental footprint, but watchdogs are dubious amid a history of greenwashing.
Meet five artists who will make you think about food, culture and self-sustaining practices through visual presentation and public participation.
Rose Hayden-Smith says the message of connecting the food supply with national security can be updated for today.
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.
Through his organization Growing Power, Will Allen establishes urban community farms and teaches local residents how to grow their own food.
Traditional corned beef is often made with brisket. Chef Seth Elgar is doing things a little different this St. Patrick's Day -- corned beef tongue.