Some things just scream “San Francisco.” The Golden Gate Bridge, Alcatraz, cable cars — they’re all associated with San Francisco as the city is with them, but a new housing development from Agrihood may take the “peak California” crown by including something you might not expect in its plans: its … [continued]
US retail sales of plant-based foods grew 27% in 2020, bringing the total market to roughly $7 billion, according to data from the Plant-Based Foods Association (PBFA). Alternative food trends fit in with the dietary needs of people in the US, as, according to the US Department of Agriculture’s most … [continued]
Exposure in college student populations to climate change science leads to stronger beliefs and support for climate-protective actions — like choosing more alternative meats.
Apparently, the major reason for deforestation is the production of beef. Our insatiable appetite for burgers is contributing to climate change. I am not going to suggest that we should all stop eating animal protein, but we might be wise to minimize our dependence on it for several reasons. Like … [continued]
Originally published by Oak Ridge National Laboratory. By Researcher: Colleen M Iversen New data hosted by Oak Ridge National Laboratory is helping scientists around the world understand the secret lives of plant roots as well as their impact on the global carbon cycle and climate change. The Fine Root Ecology Database, … [continued]
As any cross-country drive will tell you, the US has a lot of farmland. In 2019, America’s farms produced nearly 1.9 billion bushels of wheat from 47.8 million acres of farmland. And that’s just wheat. America’s most common crop, corn, is grown on 82.5 million acres. That’s a whole lot … [continued]
Small, targeted changes can make a meaningful difference for both health and environmental sustainability – one meal at a time.
A 24-acre family farm purchased by Jack Stingerie in 1972 that grew hay, wheat, and hosted cattle over time has now evolved into a model for how to produce energy and food in tandem. Researchers with the U.S. Department of Energy’s (DOE’s) InSPIRE project partnered with the National Renewable Energy Laboratory (NREL), … [continued]
Restaurants around the world have come up with creative ways to incorporate meatless proteins into a variety of dishes and cuisines in response to growing consumer demand.
As a climate advocate and a nerd, my brain often pontificates on things like embodied energy. The term refers to the amount of energy used to bring a product through its life cycle. This includes the energy to make, process, and ship the product, and dispose of the remnants, if … [continued]
