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George Washington University
Next in Tackling Food Waste: GW's Ellen Wang asks us to look at our own food waste. We might think that the garbage bin is the end of the story when it comes to food you're not going to eat – but there's more to to it than that.
John Purcell, head of Vegetables R&D for Bayer, was leading the conversation on plant breeding on a tour of Bayer's research facility in Woodland, Calif., in August. (Planet Forward)
Stevenson University
Next in our series: Stevenson University's Quinn Luethy looks deeper into how we're going to feed our planet's growing population. Solutions include the development of crops that can withstand the challenges of climate change.
(Photos by Katherine Baker/Columbia University)
Planet Forward Senior Correspondent | Cornell University
Next in our Tackling Food Waste series: Any food discussion inevitably involves GMOs. Columbia University's Katherine Baker spoke with an organic farmer and plant pathologist/geneticist to find out more.
Planet Forward Correspondent | University of Nebraska-Lincoln
Next in our series: Photojournalist James Wooldridge takes a peek into the diversity of form among California's farms, which points out the intersection between art and science in agriculture.
Planet Forward students toured Bayer's research gardens as a part of our trip. But we happened to visit when the facility was open to everyone through an annual event called "Field Days," where they focus on communicating about agriculture to both educate and demystify the process. (Planet Forward)
Kansas State University
Sustainability and food used to be separate conversations. In the next story in the series, Kansas State's Olivia Bergmeier explores how sustainable ag is now a joint conversation — and both consumers and producers are talking together.
In mid-August, the sunflowers are nearly ready for harvest at Schreiner Farms in Woodland, Calif. (Dani Huffman/Kenyon College)
Kenyon College
Next in our Tackling Food Waste series: Kenyon College student farmer Dani Huffman looks at the pros and cons of traditional and organic farming - and the issue of sustainable agriculture. Turns out it isn't as black and white as it seems.
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.
Texas Tech University
Taking a look into making sustainable agriculture practices in California's Central Valley, it's obvious that farmers and seed suppliers have their work cut out for them.