How Native Farmers Pair Ancestral Knowledge with Climate Expertise
Our stories connect people to their food, support informed choice, and rethink how we consume.
Consumption
Building a Market for Invasive Species
Across the United States, chefs are seeking out invasive species for restaurant menus, hoping to build up ecological resilience while creating new income streams for vendors, and educating people about the impact of food choices.
Your Dog’s Food Probably Comes From a Factory Farm. Meet Some Folks Who Want to Change That
The pet food industry traditionally relies on factory farm byproducts for its ingredients, a practice the industry touts as more sustainable as it produces less waste and cheaper food. But dog owners distrust this mysterious supply chain.
Spotlight On a Cannery Trying to Revive A Dormant Fishing Tradition
Island Creek Oysters launches the US’s first ever single-origin canning facility.
New York is Suing One of the Country’s Largest Meat Processors for Greenwashing
JBS is facing a lawsuit for making false climate claims. Here’s why that’s a big deal.
Inside a Slaughterhouse: The Human Cost of Your Meat
It’s dangerous work, both physically and mentally. But it needs to be done. Here’s what it’s really like to work at a meat-processing facility.
On the Ground With Apps Preventing Food Waste
A more productive scroll? Food waste apps aim to deliver food where it’s needed, and divert waste from landfills with ease
On The Ground With Groups Creating Wildlife Corridors
Prioritizing connections for traveling animals could slow down the extinction crisis.
Inside Florida’s Ban on Lab-Grown Meat
The recent move to criminalize cultivated protein has more to do with politics than science.
