Mapping the connections between raw materials and finished products
Far more important than the white or wheat decision, is whether or not you heat your bread.
Artisanal foods often call to mind an idyllic, machine-free farm. But that's not quite right.
Meat rendering recycles the inedible parts of livestock, but it's not a perfect process.
Manufacturing is getting more complicated. The TV show that documents it isn't.
Living green means more than just using renewable energy—it means shifting schedules to take advantage of when power is available.
A start-up will contribute an interesting answer to the million-dollar food-policy question: If healthy food was as easy as junk food, would we eat more of it?
Seventy years ago, researchers created weapons-grade version of the elusive element for use in atomic bombs.
We've harnessed the power of the wind and the sun; the next step might be the tides.
Standard burial and cremation take tons of energy and resources. So what's the most environmentally sound way to deal with a dead person?
Esther Takeuchi has more patents than any American woman, and she's ready to revolutionize the battery.
Introducing our new special report on the environmental impacts of our stuff
Free-range birds use way, way more energy than conventionally raised poultry.
How a single PR stunt reveals the complicated, pervasive intersection of logistics and culture
Public fear, uncertainty, and doubt are still big issues for nuclear energy.
Despite the shale gas boom and surge in renewables, coal's global position is as strong as it has been in four decades.
Over the last five years, not all that much has changed in the American energy picture.
Eastern Ukraine is home to nine-tenths of the country's coal and one of Europe's largest shale-gas deposits. Will the region soon be Moscow's?
The Russian chill and Mideast instability are boosting bipartisan support for domestic energy production.