April 24th, 2020 | by NRDC
This pandemic has been an eye-opener on many fronts. It has exposed our personal resilience, the true leadership of some of our state governors, our dependence on rigorous science to inform effective policy making, the grit of our healthcare workers, and our ability to band together in times of struggle. However, the pandemic has also shone a light on the fragility of not only our medical system, but the broken U.S. food system as well
April 23rd, 2020 | by Guest Contributor
If we didn’t know it before — or had forgotten — the escalating pandemic and its widening economic ripple effects are hammering home the reality that our world is full of risk and uncertainty. Preparedness is paramount
April 16th, 2020 | by Rocky Mountain Institute
The coronavirus has exposed the ills of continued automobile-centric urban planning practices that adversely impact equity, health, and the climate. Those of us who are working from home, own an automobile, and can conveniently make grocery runs may overlook the fact that many in this country are not so lucky
April 14th, 2020 | by Johnna Crider
As food pantries are struggling with unusually high demand, farmers are stuck with crops that no one wants to buy and are having to dump them. Billions of dollars worth of food is going to waste due to the coronavirus shutting down restaurants, schools, and hotels
March 12th, 2020 | by Johnna Crider
The demand for palm oil is burning Indonesia, quite literally. These annual infernos, according to experts, have ignited a "climate bomb." And until Western consumers say stop, the fires will continue to burn
March 11th, 2020 | by Guest Contributor
Rice is a direct source of calories for more people than any other and serves as the main staple for some 560 million chronically hungry people in Asia. With over 120,000 varieties of cultivated rice (Oryza sativa) across the globe, there is a wealth of natural diversity to be mined by plant scientists to increase yields. A team from the University of Illinois and the International Rice Research Institute (IRRI) examined how 14 diverse varieties photosynthesize—the process by which all crops convert sunlight energy into sugars that ultimately become our food
January 31st, 2020 | by Andrea Bertoli
We know that dairy milk is bad for the planet, but what about the plant-based alternatives. Take a look at some of the concerns with plant milks and see where your favorite option falls on the sustainabilty list.
January 29th, 2020 | by Jake Richardson
Andrew Noyes, Head of Global Communications at Eat JUST, Inc., answered some questions about JUST Egg for CleanTechnica
January 12th, 2020 | by Jacek Fior
I thought I would go back to the Zayed Sustainability Prize winners from last year to check what has changed and how the prize has impacted their operations
January 5th, 2020 | by Johnna Crider
Let's talk about lithium production. Lithium is the first member of the alkali metal family — elements that make up Group 1 (IA) of the periodic table. Lithium is also the least dense of all of the metals in its group, with a density of about half that of water. It has many uses, including in batteries
December 24th, 2019 | by Johnna Crider
Big Green is changing the world one seed at a time. The idea is a seed bank with a collection of thousands of seeds. This is an investment into our future and gives students access to hands-on food education — educating our children about food is truly important for coming next generations. Big Green is raising funds for the seed bank
September 28th, 2019 | by Carolyn Fortuna
Foodies and sustainability activists should read Food or War, which tells all about the state of agriculture and the planet
September 22nd, 2019 | by Jesper Berggreen
In a new report, based on the newest Danish statistics, Thea Gehrchen from GreenMatch.dk has summed up just how much energy the different industries in Denmark consume, which comes in quite handy while we wait for our new government to release a new proposal for a national climate law for the country, with binding targets no less
September 12th, 2019 | by Erika Clugston
After introducing the world’s first lab-grown burger, the company is scaling up
August 27th, 2019 | by Erika Clugston
The MakeGrowLab is in the process of patenting the SCOBY material
August 20th, 2019 | by Erika Clugston
To learn more about Planted’s plans to scale up and tackle meat consumption, we put our questions to co-founder Pascal Bieri
May 2nd, 2019 | by Kyle Field
Carl's Jr is beefing up its lineup of flame broiled sandwiches with a new patty that promises to take its sandwiches Beyond Beef. The fast food chain is adding the Beyond Beef burger to its menu by upgrading its flagship Famous Star burger to what they are calling the Beyond Famous Star
