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Category: FOOD_MN

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Foraging On Oregon’s Central Coast

By Tony Kastelnik Photo: Justin Myers

In 1959 author Jean Craighead George released the adventure novel My Side of the Mountain. The book tells the story of a 12-year-old boy who runs away from home and lives off the land in the Catskill Mountains. His home is a hollowed-out tree. He makes acorn powder pancakes and befriends forest animals.

11/12/21
                                                               

A recipe for fighting climate change and feeding the world

By Sarah Kaplan Photo: Chase Castor

“It’s so different from anything I’ve baked with,” says my baking partner, Jenny Starrs. We’re standing in the tiny kitchen of my D.C. apartment, examining palmfuls of a dark, coarse, rich-scented flour. It’s unfamiliar because it was milled from Kernza, a grain that is fundamentally unlike all other wheat humans grow.

10/12/21
                                                               

The Impact of Eating Habits on Sustainability: Going Green in the Kitchen and Beyond

As our planet faces the challenges of climate change, population growth, and dwindling natural resources, many people are looking for ways to take small steps to make a big difference. This can mean familiar measures like cutting back on your carbon footprint by using less electricity and fuel-based transportation methods.

10/11/21
                                                               

The most comprehensive study ever reveals which are the greenest ‘blue foods’

By Emma Bryce

What is the role of fish in a sustainable food future? Compared to other food groups, we have limited knowledge about the environmental impact of blue foods when it comes to greenhouse gas emissions and ecosystem impact.

10/08/21
                                                               

Nestlé, Campbell Soup ‘highly exposed’ to climate risks, investor group warns

By Chris Casey Photo: Scott Olson via Getty Images

Major food players including Nestlé, Campbell Soup, Nissin Foods, Ajinomoto and Kerry Group ranked among 50 large companies that are “highly exposed” to the physical effects of climate change relative to other businesses in the sectors and regions, according to the Institutional Investors Group on Climate Change (IIGCC).

09/29/21
                                                               

Meat accounts for nearly 60% of all greenhouse gases from food production, study finds

By Oliver Milman Photo: Jim West/Alamy Stock Photo

The global production of food is responsible for a third of all planet-heating gases emitted by human activity, with the use of animals for meat causing twice the pollution of producing plant-based foods, a major new study has found.

09/13/21
                                                               

A third of the food we produce is thrown away. An app is trying to change that by connecting consumers to extra food at a bargain price.

By Maya Mokh Photo: Terrance Antonio James , Chicago Tribune

At the end of a given day, restaurants, markets and other food stores often have leftover food that is still perfectly good, but can no longer be sold the next day. That food often gets thrown away, contributing to increasing greenhouse gas emissions and climate change. And nearly 700 million people around the world still go to bed hungry every night.

08/09/21
                                                               

Is Lab Meat About to Hit Your Dinner Plate?

By Tom Philpott Photo: Sergei Karpukhin , Getty Images

For at least a century, people have dreamed of being able to dine on plentiful meat without having to worry about the labor exploitation, environmental destruction, and animal cruelty that go along with it. In 1932, Winston Churchill predicted that within 50 years, “we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.” He added, “The new foods will be practically indistinguishable from the natural products from the outset, and any changes will be so gradual as to escape observation.”

08/02/21
                                                               

Man v food: is lab-grown meat really going to solve our nasty agriculture problem?

By Jan Dutkiewicz and Gabriel N Rosenberg Photo: Svetlana-Cherruty

Americans will eat about 2bn chicken nuggets this year, give or take a few hundred million. This deep-fried staple is a way of profiting off the bits that are left after the breast, legs and wings are lopped off the 9 billion or so factory-farmed chickens slaughtered in the US every year. Like much else that is ubiquitous in contemporary life, the production of nuggets is controlled by a small group of massive companies that are responsible for a litany of social and ecological harms.

07/29/21
                                                               

How Simple Mills Is Supporting Regenerative Agriculture

By Sami Grover

When frozen potato giant McCain committed themselves to regenerative agriculture, I noted that these signs of positive progress should be tempered with a note of caution: Just like buzz words like “net-zero,” definitions of regenerative agriculture vary widely. So as the term gets mainstream acceptance, we’re going to need to apply scrutiny to what each specific claim or commitment really means.

07/29/21