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.
Farmers are using precision information from their fields to prescribe exact doses of everything from seeds to fertilizer. How much data do they want to share?
Reports of pesticide contamination and wind-borne GM seeds have farmers at loggerheads over seemingly irreconcilable practices.
Economists and environmental scientists are adding up unseen costs connected to industrial agriculture.
Whole Foods Market has announced it will begin rating the sustainability of its produce and flowers in September next year.
Local restaurants and growers set up tents on the IU campus to show students all the diversity and deliciousness the local food scene has to offer.
It's the first day of classes at Indiana University. A new partnership hopes to lessen the food that gets wasted before it hits the cafeterias.
Researchers have found the key to fish-free food for "black salmon," part of a global push for alternatives that could relieve pressure on taxed fisheries.
The Marine Stewardship Council is one of the largest and most trusted certification bodies in sustainable seafood.
According to a new study by Oceana, nearly one-third of fish sold in the United States is mislabeled.
Feel wasteful when you throw away the heads, skins and bones after a tasty trout dinner? Maria Finn has strategies for using every part of the fish.
'Tis the season for canning. We look into the history of pickling MVP -- the Ball jar. And, Chef Daniel Orr says deep-frying isn't the only way to enjoy okra.