Displaying 1 - 14 of 14
1
Article
A growing array of techniques and technologies aims to reduce the supersized environmental footprint of commercial beef production.
by Joel Makower
2
Article
These three topics were top of mind in 2023 for sustainable food professionals — and will move the field forward in the year ahead.
by Theresa Lieb
3
Article
With climate change increasingly threatening food systems, building agricultural resilience means restoring endangered crop and food varieties.
by Dan Saladino
4
Article
There are gaps in coverage, but a new dashboard aggregates more than 170 indicators about food waste, greenhouse gas emissions and other key agricultural metrics.
by Jim Giles
5
Article
Resource Renewal Institute's Fish in the Fields program provides a blueprint for building diversity and resiliency into conventional agricultural systems in California and beyond.
6
Article
A new report shows how some companies and academic research labs are applying extrusion, 3D printing and cellular agriculture to produce meat alternatives.
7
Article
Articial intelligence and big data may help produce more food, use less water, limit resource consumption, redirect food waste and reduce food prices.
8
Article
What’s at stake: the future of farming.
9
Article
The biggest food company in the world is expanding animal agricultural technology.
by Jenny Ahlen
10
Article
In order to preserve biodiversity, we need to protect land — land that's been resettled for agriculture.
by Zia Mehrabi
11
Article
It's vines versus old-growth forests, a biodiversity debate with consequences for steelhead trout, mountain lions and spotted owls.
12
Article
Lab-grown promises to be one of modern science’s finest hours. Is it enough to change, or end, the way humans consume animals?
13
Article
As the global agriculture industry consolidates with the recent merger between Monsanto and Bayer, the question is raised: What does it mean for the rest of us?
14
Article
Creative businesses aim to get food that would otherwise be wasted into the hands of those who can use it.
by Tom Jackson