A visit to a fish processing plant reveals the inefficient processes that have helped seafood suppliers and marketers meet sky-high demand for boring filets year-round
Floods, fires, and scarcity of a favorite crop lead to the question of whether climate change is affecting our food
A sustainable dining executive cooks for 18—and teaches how to keep fossil fuels from seasoning a tasting menu
Delivery services are talking the talk, but they can't put sustainable foods where school diners' mouths are
How to demystify the way food grows? Take the plants to the kids—and show them you don't even need land.
A food service executive argues for eliminating menus' enigmatic "vegetarian option"—or making it sound good
Can we save the planet from lunch tray leftovers? How to ensure the word "green" applies to more than just salad bars.
Grass-fed or not, the steak you eat each week could be responsible for as much greenhouse gas as a car driving hundreds of miles. A case for cutting back.
The latest recall is of this flavor additive and stabilizer. And it's found in almost everything, from hot dogs to dressing.
Sustainable cafeterias are next to impossible, right? Well, not if you address these 8 common impediments.
These non-food texts—about art, poverty, and American history—can help us understand the way we eat.
The overfished species goes by various pseudonyms. Sustainable options taste just as good.
Well-intentioned eaters seek out local produce, but a new report urges people to consider other criteria.
Bad weather and inexperienced farmers cause problems, but supporting sustainability is worth it.
A New York Times op-ed says it's okay to eat meat as long as it's pasture-raised. The author has some qualifications.
The USDA cafeteria offerings are unhealthy and unsustainable. Federal employees deserve better.
As the fresh food movement goes mainstream, the author remembers why just-picked produce is better.
Misinformation abounds over seafood sustainability--but, as the author knows, it's not that simple.
Out-of-season tomatoes are bad for the environment and the people who grow them. What to do?
For the author, being a food activist isn't about going to protests; it's about reforming from the inside.