James Rose works on initiatives to promote public awareness of food and agricultural issues in order to transition to more sustainable practices. James provides research support and creates content, is a regular contributor to GRACE's Ecocentric blog and operates in other capacities to support program work. He was co-author and project manager for GRACE's award winning annual report on small scale renewable energy, "Freeing the Grid." Prior to GRACE, James interned at the United Nations, contributed to a report on alternative waste solutions for the NYC Economic Development Corporation, conducted wildlife research on the Western Bluebird and did research in a molecular biology laboratory. James received an MPA in Environmental Science and Policy from Columbia University's School of International and Public Affairs and a BA in Biology from Earlham College. He enjoys running, gardening, reading and cooking for his family.
Summer and grilling go hand in hand. If sustainability is on the menu, you are in luck, because there have never been so many options available at farmers' markets and even in supermarkets. Here are a few key tips we've put together for sustainable grilling this summer.
Evidence of the importance of reducing food waste continues to mount. With up to an estimated 40 percent of food in the US going to waste annually, researchers have now calculated the nutritional value of the wasted food.
More dairies are becoming organic, but not every organic dairy farm is operated the same way. Here is a quick overview of some of the larger USDA certified organic milk brands on the market, and what to look out for.
The 1990s ad campaign from milk producers, "Got Milk?," permeated the ad world and transcended into pop culture. Yet despite the public's awareness of milk and dairy products, farmers still need to dump millions of gallons of milk every year.
Farmers were told to get big or get out, so some got big. Check out how the commodity crop system helps drive factory farming, pushes farm consolidation, contributes to pollution and how the products made with commodity crops affect our health.
Farmers are finding ways to enhance the environment while producing profitable agricultural products. Some wine and chocolate producers are using regenerative agricultural practices to become more sustainable.
How did corn go from a traditional American staple crop to an industrial product? Check out our new infographic and learn what the history of corn can teach us about the industrialization of the food system.
In the world of food, a label does't always let you know what you are getting, let alone to know if it is sustainable. To navigate the complicated world of making more sustainable food choices, here are a few questions to ask to make sure you are getting the real deal.
From swan (yes, that's right - we said swan) to Jell-O salad to goat cheese mashed potatoes, our Thanksgiving menus have evolved through American history. Here are a few years from the American history book to take a look at how our Thanksgiving food has changed.
Little of the corn grown in the US goes to (directly) feed the American people. In this last piece of our series on corn's impact on agriculture in the US, we look at where industrially-grown corn actually does go: mainly to animal feed, ethanol production and overseas.
Our food system is heavily reliant on people to plant, pick and serve our food - and many labor groups have been working tirelessly to advocate for the well-being of these food workers. Here are five examples of how the people who work in our food system are fighting for fair treatment - and how you can help.
The corn crop in the US will help to supply the required 18 billion gallons of ethanol in 2016, which will add to the strain of devoting more environmental resources to produce corn. Read on for the latest in our series on corn and its impact on our food system.