When Keisha Cameron and her husband first started farming their 5 acres of land in Grayson, Georgia, in 2014, they worked the soil with what little they had: their arms, backs, shovels and rakes. They didn’t have the money for fencing or a motorized lawnmower. It took them two days just to cut the grass.
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The Atlanta City Council has voted to approve a measure that seeks to transform nearly 7.1 acres of vacant property into a park and food forest that would be open to the public free of charge. The vote sailed through on a unanimous vote on Monday. The move would result in the city’s first food forest and the largest of its kind in the country, according to the legislation.
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As farmers nationwide are facing extreme stressors and either consolidating or retiring, organic is going against the grain. Despite overall declines in the number of U.S. farms, the number of organic farms increased 27% between 2012 and 2017, according to new data from the USDA National Agricultural Statistics Service.
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As Mexico City's 9 million residents sleep in the pre-dawn darkness, busy hands are already preparing the day's corn tortillas in the small kitchen of Molino El Pujol, a tortilla shop that is part of a famed chef's bid to help recover Mexico's iconic food.
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From the plains of the Midwest, a new and surprising trend in the world of healthy local food is gaining ground thanks to Sean Sherman, an Oglala Lakota Sioux and founder of The Sioux Chef, a nonprofit organization aiming to revive the traditional Native American diet through hands-on education and the use of indigenous ingredients.
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On Monday night, at the final stop on the Sunrise Movement’s “Road to a Green New Deal” tour across the United States, the group called for a mass, youth-led mobilization to pressure Democratic candidates to make the 2020 election a referendum on climate change.
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U.S. organic sales continue to outpace the broader market, surpassing $50 billion for the first time last year, as pesticide-free, non-GMO products take a bigger slice of the total consumer dollars spent every year. That rate is slowing from earlier this decade, a sign that the organic market is maturing and new types of health and wellness claims are fragmenting consumer spending.
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Americans are suffering from hunger and food insecurity at alarming rates. As a result, emergency food networks have expanded significantly across the United States since the early 1980s; they’ve also become more institutionalized. This trend is especially apparent in the 200 food banks operating under the Feeding America banner all over the U.S.
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We all eat food. Most of us every day. Most of us several times a day. Food is undoubtedly one of the most constant and impactful aspects of our lives. And the ways that we produce — and consume it — are impactful as well.
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When we pick up a piece of fruit, bar of chocolate or package of flour, we don’t often think of the massive amounts of agricultural waste — the stems, leaves, seed pods and more — that never make it off the farm. Yet the scale of agricultural waste is huge. Globally, crop residues — the plant waste left in the field after harvest — totaled 5 billion metric tons (5.5 billion tons) in 2013, according to a 2018 Brazilian study.
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