wfd2020
When Carol Anne Sayle began farming with her husband Larry Butler in 1981, they were ahead of their time as urban farmers. They also became early voices in the locavore movement in Austin, Texas. (Eva Legge/Dartmouth College)
Planet Forward Correspondent | Dartmouth College
Two Austin, Texas, urban farms led the way for their area's locavore movement. These farmers talk about their motivation, and discuss why eating local is so important.
Raw, boiled, fermented, alive, fluorescent, it's all edible, mostly. (Illustration by Michaela Compo/George Washington University)
George Washington University
An exploration of the untapped value of cephalopods and algae in a sustainable seafood diet.
(Greta Hardy-Mittell/Carleton College)
Planet Forward Correspondent | Carleton College
When the idea for a reusable container program was pitched last fall, no one could have guessed that a year later, the campus would be overflowing with the green containers — or that we'd be in the middle of a pandemic.
(Alexandr Podvalny/Unsplash)
University of Wisconsin-Madison
Organizations in Madison, Wisconsin, focus on community-based solutions to improving food access during the COVID-19 pandemic and beyond.
Customers walk through the Dupont FRESHFARM Market in Washington, D.C., which has been open throughout the pandemic under public health restrictions. (Lizzie Stricklin/George Washington University)
Planet Forward Correspondent | George Washington University
Deemed essential services, D.C. farmers markets have remained open since the outbreak of the COVID-19 pandemic – but in order to keep vendors, staff and customers safe, markets have had to make sudden changes.
Lancaster Central Market in Lancaster, Pennsylvania, faced drastic customer reductions at the beginning of the pandemic, resulting in the closure of several stands, and yet most still endure. (Jared Kofsky/PlaceNJ.com/Creative Commons)
Planet Forward Senior Correspondent | New York University
Why do people continue to go hungry in one of the wealthiest nations in the world? And what can we do about the food system to prevent this from happening?