As sales slump for the organic retailer, Whole Foods seeks to expand its audience with a nationwide commercial campaign.
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.
This area of Chicago was once known for the meatpacking industry. Today, The Plant hopes to make it a destination for sustainable agriculture.
The dairy industry is more efficient than ever, but ramping up production is costly and often out of reach for some small dairies.
In addition to planning your next evening at home, we chat with Chef Del Sroufe about making healthy eating a permanent lifestyle adjustment.
Some retailers are capitalizing on the consumer demand for foods produced in environmentally friendly ways.
In honor of Earth Day, we're highlighting several composting programs at universities across the country that are successfully reducing food waste.
The Marine Stewardship Council is one of the largest and most trusted certification bodies in sustainable seafood.
Deputy Secretary Kathleen Merrigan has paid much attention to small, local farming during her tenure at the USDA.
Chipotle claims to sell "food with integrity." But are there limits to how ethical a chain restaurant can be?
In part two of our interview with Farm Sanctuary's Gene Baur, he talks about how recent legislation is both helping and hurting farm animals.
There's a movement afoot in the U.S. to convince you that your coffee deserves the same respect given to fine wines, cheeses, beers and chocolate.
Reaching for a frozen bird at the local market? Think again -- sustainable varieties of turkey are likely near where you are.
Americans throw away 1.4 billion pounds of trash every day, 40 percent of which is packaging that's only used once. One grocery store is hoping to change that.
Cargill will offer palm oil that has been certified sustainable. The rain forests can breathe a sigh of relief?
Thin Mints started tasting funnier once it became clear that Girl Scouts was using palm oil in all of its recipes and censoring scouts' concerns about it.
With an ever expanding population added to the millions already experiencing hunger, how can individuals and governments feed everyone in the future?
Earth Eats recently spoke with Marion Nestle, in the second part of our interview, she talks about food policy, the local food movement and food labeling
Farmers markets are just one way to support local agriculture. Jeff Sharp is researching how to make the market for local food more efficient and sustainable.
Earth Eats' Yvonne Maffei reflects on Academy Award-winning documentary 'The Cove' and how to respond to the ethically fraught issues around sustainable fishing