Food
A picture of me from when I was younger, standing in an orchard on my grandparents' farm. (Lei Zhi Kun)
University of Georgia
Floating back in time–to a village in China. Grandma’s village.
(From left to right) Eva Kotobuki Sideris, Frank Sesno, Hannah Krantz, Adam Goldberg, Vidya Muthupillai, and Dr. Imani Cheers.
Founding Director, Planet Forward
A select group of students from several universities recently traveled to McGinley Ranch in Nebraska to study and report on regenerative agriculture, land management practices, and sustainable bison ranching.
Aisata Ibamie, right, a young renewable energy engineer and innovative clean energy activist from Cameroon, demonstrates how her ASAAB Thermal Cooker is used. (Photo courtesy Aisata Ibamie)
Mandela Washington Fellow
Most people in sub-Saharan Africa still use a wood fire to cook food. Aisata Ibamie, a young renewable energy engineer from Cameroon, has a low-tech solution to reduce indoor air pollution and save trees.
Wildlife lawyer and farmer Taku Mutezo, in white, poses for a photograph at the Wildlife Ranger Challenge, a project to both raise funds and awareness of the struggles facing wildlife rangers across Africa. (Photo courtesy Taku Mutezo)
Mandela Washington Fellow
Wildlife lawyer and farmer Taku Mutezo has a solution to Zimbabwe's human-wildlife conflict that uses natural and local resources, and benefits the community as well.
One of the many plant based dishes at Rasoterra (Courtesy of Mariano Martinez)
George Washington University
By working exclusively with local producers and using traditional Spanish cooking techniques, the chefs at Barcelona restaurant Rasoterra create rich and sustainable vegan meals that highlight the possibilities of the city's culinary tradition.
George Washington University
In this mini-documentary, Planet Forward Comcast Sustainable Storytelling Fellow Jelina Liu provides a look into the extensive food recovery network in the United States' capital, Washington, D.C.
Planet Forward
What challenges do we face as climate change and concurrent crises threaten food systems? And how can we rise to the challenge to provide food security for all?
A hoop house composed with plastic sheeting and tubes provides cover for a raised garden in Washington, DC. (Lance Cheung/USDA (Public Domain Mark 1.0))
University of Maryland
University of Maryland international Ph.D. student Krisztina Christmon launched her award-winning idea of repurposing farm plastic as part of a university innovation challenge in 2020. One year later, she serves as CEO of Repurpose Farm Plastic LLC.
University of Wisconsin-Madison
This video addresses the issue of food insecurity on college campuses and introduces current student-run movements at UW-Madison.
Pathoumma Meusch stands before a small herd of cattle after checking on her goats. Meusch Farms LLC produces grass-fed cattle with little environmental impact, she said. (Photo by: Lauren Ulrich, Indiana University Bloomington)
Indiana University
Pathoumma Meusch doesn’t consider herself revolutionary. “I’m just a farmer,” as she says. But the unassuming woman has championed local food in a region dominated by industrial agriculture and redefined what it means to be a Midwestern farmer.