Iran War Jeopardizes Global Food Security
Transitioning to sustainable practices could boost resilience to compounding geopolitical and climate threats, experts say.
By Madeline Shaw
Food
On Michigan Cherry Farms, Small Falcons Are Improving Food Safety
By K.R. Callaway
Reversing Years of Dietary Advice, the Trump Administration Tells Consumers to Eat More Red Meat
By Georgina Gustin
Can We Produce More Food With Less Land?
By Anika Jane Beamer
Pesticides in Your Produce? Probably.
By Liza Gross
Sewage Taints Canadian Oysters. Then Americans Eat Them
By Agatha Khishchenko, Andy Lehren, Dori Seeman, Robert Cribb and Molly MacNaughton
Weather Extremes Caused by Climate Change Are Driving Up Food Prices, a New Report Says
By Georgina Gustin
A New York Rooftop Blossoms with Lessons About Food Literacy
By Ryan Krugman
Trump’s Latest USDA Cuts Undermine His Plan to ‘Make America Healthy Again’
By Ayurella Horn-Muller, Grist
Traditional Foods, and the Threats They Face, Take Center Stage at Navajo Summit
By Noel Lyn Smith
At Climate Week NYC, Advocates for Plant-Based Diets Make Their Case for the Climate
By Georgina Gustin
North America’s Biggest Food Companies Are Struggling to Lower Their Greenhouse Gas Emissions
By Georgina Gustin
As Global Hunger Levels Remain Stubbornly High, Advocates Call for More Money to Change the Way the World Produces Food
By Georgina Gustin
Zambians Feel the Personal Consequences of Climate Change—and Dream of a Sustainable Future
By Georgina Gustin
Struggling Chefs Are Fired Up About Climate-Fueled Supply Chain Woes
By Kiley Price
Q&A: Everyday Plastics Are Making Us Sick—and Costing Us $250 Billion a Year in Healthcare
Interview by Steve Curwood, Living on Earth
Diet for a Sick Planet: Studies Find More Plastic in Our Food and Bottled Water
By James Bruggers
A New UN ‘Roadmap’ Lays Out a Global Vision for Food Security and Emissions Reductions
By Georgina Gustin
