International research labs are using seaweed to make biofuel. Now scientists in California are developing a prototype to enable vast open-ocean farming.
Demand for seafood is rising but wild stocks aren't. A hatchery owner is hoping his model of responsible agriculture can keep fish on the menu and in the water.
The fish were nearly wiped out from the Gulf 20 or 30 years ago, so the catch is closely regulated.
Check-off programs pool money from organic food producers and handlers, and distribute the funds for organic food promotion, education, and research.
About 90 percent of the fish Americans eat is imported, yet fish caught off our shores is often exported. New efforts are promoting locally caught fish.
The National Organic Standards Board plans to decide whether hydroponically grown foods can be sold under the label "certified organic."
The U.S. appetite for shrimp is often fed in unsavory ways. In New York's Hudson Valley, an indoor aqua farm is raising an alternative.
Headlines once warned the quinoa boom was putting the crop out of the reach of those who grow it. New studies put those fears to rest, but bad news looms.
Nebraska irrigates more farmland than any state and a lot of that water is pumped from underground. A new program may help both farmers and endangered species.
The benefits of no-till and cover crops abound. Still, there are hurdles to making the move away from traditional farming.
McDonald's involvement in this year's SXSW SouthBites Interactive conference is turning heads.
The organic food market is exploding and many fish farmers and retailers want in. But some in the organic industry say “not so fast.”
Eat less meat for the environment? A draft recommendation for the USDA says so.
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.
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