Farm To Table
A tractor sits idle on Eric Schreiner's family farm. Schreiner Farms grows tomatoes for The Morning Star Company, which produces products for companies like Campbell's and Heinz. (Brigit Kenney/Eckerd College)
Eckerd College
In the next story in our Tackling Food Waste series, Eckerd College student Brigit Kenney looks at the broad connection between food production to actually getting that food on our plates. It's a much larger process than she expected to see.
Ingredients from the farm and local stores to be used in a cooking class at Kalu Yala. (Kelley Czajka/Medill)
Northwestern University
Kalu Yala's culinary staff and interns are serving up sustainable and delicious meals in the Panamanian jungle.
Northwestern University
One culinary intern at Kalu Yala used her time in Panama to improve her personal relationship with food and to get an example of a sustainable food system that contrasts the American food system.
Montgomery County Community College
A Pennsylvania culinary school is at the forefront of land-fill free facilities.
We follow our produce from the farm to the table.
“Think of the pollution and the global warming caused by its transport. Think of the
ascendancy of corporate agribusiness over family farms. Think of the loss of
nutrients during a weeklong journey... Read More