Corn is a major factor in the cost of beef at each stage of the industrial livestock production process. With the price of beef and corn now moving concurrently, management practices by the food industry are becoming increasingly outdated - and reliance on industrial meat via the volatile corn market is becoming increasingly risky.
It's time to taste, not waste that whole fish! As eaters have delved into whole-animal eating of land dwellers, seafood offal is just starting to hit the menu. Everything from nose to tail (including the nose and the tail) can be utilized. You can enjoy these fish parts for a fraction of the price of a boneless filet and still get all of the nutrition and flavor - some would even say more - in the bargain.
As owner and operator of over 1,500 restaurants serving over 320 million meals per year, Darden Restaurants is in a position to take major steps to reduce antibiotic use. Tell Darden: "No more meat raised with routine antibiotics!"
Robust seed systems are the foundation of sustainable and equitable food systems. A new report by the Global Alliance for the Future of Food seeks to unify the diversity of perspectives on the creation of a healthy seed system, to foster collaboration and share knowledge.
We talk with David Kanter, Assistant Professor in the Department of Environmental Studies at New York University, about the problems caused by nitrogen pollution and how we can better manage this critical resource.
What do Velcro, Traditional Chinese Medicine and Stonehenge have in common? You guessed it: burdock! This not-so-pretty root vegetable has an interesting history, and features predominantly in Japanese and other cuisines. Read on to learn more about burdock - plus an easy recipe.
If all of us in pursuit of #bodygoals were to run out to the grocery store to buy the ingredients we needed to re-create our favorite celebrities' eating habits, what would be the cumulative effect on the planet? We've put together a list of the latest diet trends and each of their environmental impacts.
The types of food that can be grown in recirculating farms are expanding rapidly. Systems can be specifically designed to produce a variety of vegetables, herbs, fruit, flowers and more by using shallow or deep water grow beds, vertical towers and many other creative options. Read on to find out just how much you can grow!
This week's Eco News features stories about swift-evolving super bug bacteria; why your coconut latte habit is taking a toll on the environment; how that big-brand hamburger is contributing to deforestation in South America - and much more!
We chatted with Co-Director of the Food Chain Workers Alliance Jose Oliva about how he became involved in labor issues within the food industry, some of the biggest challenges the Alliance faces and how the Alliance's work inspires a more sustainable food system.
What is it about the chile pepper that keeps us coming back for more, despite the (sometimes unbearable) pain? Why are some pepper varieties sweet? Read on for answers and discover why the pepper is the geekiest of fruits. (Yes, fruits!)
As Algal Doom spreads with the rise of harmful algal blooms (HABs), everyone is casting a wary eye toward "colorful" changes in their local waters. This installment of our Algal Doom series maps algal bloom hot spots across the United States.
Relying on industrially produced meat can be bad for business, finds a new study by consulting firm Changing Tastes and a team of researchers working at the Analytical Consulting Lab (ACL) of the Kellogg School of Management at Northwestern University.