Up to 40 percent of all food produced around the world never makes it to anyone’s plate—a staggering fact. As Congress works to finalize the most important piece of food legislation—the coming 2024 Farm Bill—our elected leaders have an opportunity to make real progress on food waste.  In the US, an estimated 77 million tons of food are wasted annually, even as one in eight American families struggles with hunger. Growing all that food that no one eats wastes financial and natural resources, while also contributing to climate change. Food is the number one item we throw into landfills, whe ..read more

Just off the coast of South Carolina sits St. Helena Island, a 64-square-mile stretch of moss-lined oaks and sandy roads surrounded by marshland. Black farmers have spent decades caring for the land on this island; the Gullah people who live here are the descendants of formerly enslaved people from West and Central Africa who worked in the region’s rice and indigo plantations. But encroaching development threatens to upend the island’s identity as an agriculturally minded working-class community. The past few decades have brought changes to Gullah-Geechee communities in the Lowcountry, as ance ..read more

Bats are a captivating bunch, flying hundreds of miles, pinpointing prey with sonar and leading complex social lives. They’re also voracious predators of insects wreaking havoc on crops such as cotton, cocoa and rice. By literally wiping out tons of pests every night, bats save US farmers an estimated $3.7 billion annually. Besides the bug carnage, bats also pollinate crops such as coconuts, agave, guava and bananas, disperse seeds and create fertilizer.  However, these little mammals are under attack—more than half of North American bats risk severe population declines over the next 15 y ..read more

Last month, the USDA recognized four school districts for their work in improving the nutrition standards of their lunches. That’s no easy feat, says Brandy Dreibelbis, with the Chef Ann Foundation, an organization that helps schools transition to from-scratch cooking.  Transitioning away from a system often characterized by carb-heavy, frozen and fried food can be a multi-year process, says Dreibelbis, and it starts with an in-depth assessment. “[Is the district] cooking anything at all? Are they buying everything prepackaged?” says Dreiblebis. “Do you have the equipment that you need to ..read more

At the end of February, the town board of Lind, Wisconsin voted against changing the zoning laws to allow a nearby 600-cow dairy to install an anaerobic digester. These digesters are becoming more common, particularly at larger dairy operations housing thousands of cows, called concentrated animal feeding operations (CAFOs). This is partially because they have been included as a key ingredient in the Biden administration’s pledge to reduce methane emissions in animal agriculture. At CAFOs, it is common to pool animal waste in one spot, called a manure lagoon. Anaerobic digestion creates a mixt ..read more

Kuuleialoha Gaisoa determines whether a person is worthy of receiving her Hawaiian pa‘akai, or salt, based on whether they’ll help her protect the salt ponds of Hanapēpē on Kaua‘i. Like the kūpuna, or ancestors, before her, “I create a product that I just give away,” says Gaisoa, 49. So, “I expect you to stand on the front line when I have to fight for this.” Gaisoa belongs to one of 22 Kānaka ʻŌiwi (Native Hawaiian) ʻohana, or families, tasked with farming salt for centuries. Tradition dictates that their salt can’t be bought or sold—only traded or given. But in the 21st century, the flats gr ..read more

What is the “right” approach to meat?  There’s no doubt that industrial animal agriculture carries a laundry list of sins; greenhouse gas emissions, biodiversity loss, deforestation, water pollution and labor rights abuses are just a few examples. But there’s also evidence that some regenerative grazing practices can enhance biodiversity, improve soil health and—possibly—sequester carbon. Not only that, but animal husbandry also has significant cultural value and eating animal products can have health benefits. For some people, eschewing meat—or even all animal products—entirely is the on ..read more

Nate Lewis and Melissa Barker knew that Oyster Bay Farm was for them. “It ticked all the boxes,” says Lewis. Situated in Olympia, Washington along the shores of Puget Sound, the fertile land and waterfront views make the farm an ideal spot.  There was just one problem: Lewis and Barker could not afford to buy the farm or the land on which it sits—that is, until they worked with an agricultural land trust. What is a land trust? Land trusts are legal agreements administered by non-profit conservation organizations or, in some instances, government bodies that work to conserve agricultural l ..read more

Susan Witt has a deep and enduring interest in the land beneath her feet—none of which she owns. For more than four decades, the executive director of the Schumacher Center for a New Economics (which she co-founded with Robert Swann in 1980) has been tending to a land-use movement in the Berkshires of western Massachusetts, driven by innovative ideas for cultivating affordable access to farmland.  Witt’s home in South Egremont is a scant mile from Indian Line Farm, the nation’s first CSA; together, the pair of plots represents 28 total acres stemming from another of Witt’s passion project ..read more

Brewing takes a heavy toll on the environment. The average brewery uses six gallons of water to make just one gallon of beer, with base and specialty ingredients flown around the globe and trucks of cans and kegs driven up and down the country. Add in the stickers and plastic sleeves that make many beer cans non-recyclable, and packaged beer takes an even higher toll. But when you’re relaxing with a cold one, the last thing you’re probably thinking of is the environmental cost of the beer in your hand.  Conservationist Eric Steen aims to change that. His Earth to Beer project is bringing ..read more