food
(International Rice Research Institute)
UW-Madison
Opposition to golden rice has prevented a potential cure for a vitamin A deficiency from reaching millions of people who need it most.
University of Wisconsin-Madison
I am both a cook and food science student. I am interested in studying the difference between home cooking and food processing in food industry. I made this video just because I found it very hard to cook potato chips at my home. I just wonder how... Read More
The George Washington University
Learn about food waste while discovering ways to combat it in the D.C. community.
(Susanne Nilsson/Flickr)
Planet Forward Correspondent | George Washington University
Five ways to make tomorrow's cup of coffee better for the Earth.
Jehangir Mehta proves sustainable dining can be chic in the heart of Manhattan by pioneering zero waste restaurant practices and sustainable sourcing. (Photos courtesy of Graffiti Earth)
Planet Forward Senior Correspondent | Cornell University
Jehangir Mehta proves sustainable dining can be chic in the heart of Manhattan by pioneering zero waste restaurant practices and sustainable sourcing.
A donation jar placed on a book table at the weekly Oxford Community Farmers Market.
Planet Forward FAO Fellow | University of Oklahoma
One farmers market in Oxford, Mississippi, has re-established themselves as a community center in an effort to battle food insecurity.
.JPG%3Fitok=v5bkhi5Y "Sustainability labels")
Could produce and packaged food be labeled with carbon data in the future? (Katherine Baker/Columbia University)
Planet Forward Senior Correspondent | Cornell University
The food system emits up to one-third of global greenhouse gas emissions and many consumers are looking for ways to reduce their carbon footprint. Sustainability labeling may be part of the solution.
A hilltop on the McPheeters farm in Gothenburg, Nebraska, offers a great vantage point to survey the family's land. (Planet Forward staff)
Arizona State University
“I know that we (farmers) are an integral part of the ecosystem of the Earth,” Nebraska farmer Scott McPheeters said. “We need to make it sustainable for everybody. We have to do it well and do it right.”
The McPheeters family primarily farms corn, which is sold to Frito-Lay and used to make ethanol. (Laura Whaling/GWU)
Planet Forward Podcast
On this podcast, follow me on my journey to southwestern Nebraska to the McPheeters family farm to learn about their relationship with their land.
A protein dense, carbon friendly lunch. (Photo by Katherine Baker)
Planet Forward Senior Correspondent | Cornell University
A comparison between 5 meals shows that carbon emissions per calorie varies greatly for certain types of food. Not surprisingly, meat recipes hold the highest carbon-to-calorie ratio.