There's now a good answer for impact investors who wonder where to look for deals in sustainable seafood and ocean preservation: Fish 2.0. Last wee...
A probiotic snack with no calories? What's not to love?
Food--and how it is grown -- has a lot to do with climate change. Industrial agriculture produces around a quarter to a third of the world's food. It emits around a quarter of the world's greenhouse gasses.
Maybe this year you'll make a side using local ingredients, and next year you'll forgo the frozen turkey for a fresh main course option, maybe even seafood as the pilgrims would have done.
Shrimp account for nearly a quarter of the nation's seafood consumption. But these numbers do not bode well for the sustainable seafood movement because shrimp is a tough item to source responsibly in the quantities it is currently consumed.
In September of 2013, 'Imiloa Astronomy Center of Hawai'iwas the site for a pāʻina, a gathering, hosted by Huffington Post and Civil Beat announcing...
If you happen across a café that serves THRIVE Farmers Coffee, your cup may as well be served straight from the worn hands of the Costa Rican farmer that grew the beans for its brew. And he would definitely be smiling.
Our generation's ability to produce better food that is accessible, affordable, just and fair will determine our footprint and legacy more so than our ability to teach every child how to solve a quadratic equation. We shouldn't have to choose, but we may have to.
In her mind, Susan fulfilled her job of putting a hot meal on the table for her family. Nobody ever starved, she noted. Susan is right. Her kids did eat three "square" meals a day. But they each went out into the world without knowing how to prepare one. I should know; I'm her daughter.
Chef Alex Thomopoulos's approach to food is not harping on what she cannot eat, but celebrating the ingredients she can use to make tasty and unique meals.
Sometimes, when we talk about sustainable seafood at Shedd, people wonder why we include the Great Lakes. After all, when people think about seafood, images of fishing boats along the Atlantic or Pacific coasts often come to mind.
I sat in the first row steaming, aware that sitting next to me was one of the world's most esteemed scientists, Hans Herren, who is precisely the type of GMO critic that the panel seemed to imply does not exist!
Chefs are in a unique position to play an important role in improving the food system because we have a lot of consumer trust. Our agenda is to feed people delicious food and make them happy. What's not to trust in that?
Did you know that pastrami comes from only about a five-pound cut of an entire cow? It's time to think about where meat comes from. It's time to decrease waste. It's time that all of us, not just chefs, make those tough food choices everyday.
The importance we place on wanting, our sense of entitlement to consume, is a feature of American culture and identity that we often take for granted. We think of it as natural, that we have a right to want what we want and to achieve it. This poses a challenge to the concept of sustainability.
This year's World Food Day calls for "Sustainable Food Systems for Food Security and Nutrition." Our challenge is to devise new approaches to produce more food for a growing population, while using fewer resources and providing better livelihoods for those who need them.
We are on the verge of forcing insidiously powerful corporations to disclose what kinds of toxic experiments they are conducting on our land and people. And this is just the very tip of what is happening on Kauai, and what is increasingly happening around the world.