Wasting food is a choice. By understanding the inefficiencies in our food system and by looking for ways to improve them, we can change our behavior and prevent wasted food.
In a world where modernism and the Green Revolution has alienated us from our relationship to food, the shift towards alternatives gives us an opportunity to endorse more sustainable and humane methods of growing, sourcing, cooking and eating.
The golden age of agriculture is over. Growth based on the expansion of cropland area as seen until the 1950s, followed by improving land productivity through new technologies and productivity-based agricultural policies will fail us.
We are starting to understand how evolving technology in agriculture over the years has enabled the phenomenal growth we've seen recently and that technology will continue to enable the world's future growth.
These days, super heroes are all the rage, it seems. Most have supernatural powers to do good in the world. But we have people in our food system who don't need super powers to do good in the world -- they're our everyday food worker heroes.
By 2050, the world's population will reach 9 billion -- and all will need nutritious diets. Yet despite the intrinsic relationship between the food we grow and the food we eat, the agriculture and nutrition sectors are only just now beginning to overcome decades of mutual isolation.
A lot of businesses think they need to bring in equity investors as soon as possible. Every business is different, but building your customer base and revenue stream is going to help you get a better equity deal.
We've got the story of how those delectable logs of goat cheese get made.
It's hard to picture a whole hog when looking at a plastic wrapped pork chop in the grocery story.
You recognize other guests and they recognize you, and soon you're trading insights on what to taste next.
FamilyFarmed, the non-profit group I founded, recently launched the Good Food Business Accelerator to stimulate entrepreneurship in local and sustaina...
Led by General Manager Thomas Szymanowicz and Chef Iain S. Falconer, Cooper's Mill is a farm-to-table restaurant adjacent to the Marriott Westchester.
Palau is small, but its plans are big. President Tommy Remengesau, Jr. has colossal plans for his small island nation of 21,000 people. By creating the world's largest marine sanctuary -- the size of France -- he has deemed Palau's waters to be 80 percent protected.
Why were our options Chilean, Costa Rican and Filipino, with a few sad clams gasping for air and dreaming of Wellfleet?
Social equity in the food supply chain was a strong thread running through the annual Sustainable Agriculture & Food Systems Funders forum this June in Denver.
Resisting change or simply failing to act would be a high-risk strategy for McDonald's in a fast-paced marketplace that includes many buyers who demand good food.
We are at the start of a food revolution hiding in plain sight. This revolution is calling out to a new generation inspired by the biological wonders of ecosystems aligned with natural system science and artisan-scale stewardship, food grown with smart tech and ecological design.