Food

Eat better, smarter. Grow cleaner, more sustainable food. Great bumper stickers, but how do you do it? PF members offer their solutions on how use science and good practice to feed ourselves more sustainably.

Photo of ingredients to be used in Kalu Yala's cooking class

Ingredients from the farm and local stores to be used in a cooking class at Kalu Yala. (Kelley Czajka/Medill)

Northwestern University
Kalu Yala's culinary staff and interns are serving up sustainable and delicious meals in the Panamanian jungle.

M.J. Altman, the editorial director for the World Food Program USA, was a part of a trip to Bangladesh with the organization in 2015. (Photo courtesy M.J. Altman)

George Washington University
Editorial director at World Food Program USA M.J. Altman uncovers the hidden human stories about people and food on the frontlines of hunger in her podcast called “Hacking Hunger.”
Northwestern University
Young people are exploring food systems through farming. We compared the group we met while in Panama with an urban farm on the South Side of Chicago. 

Ambitions for a carbon-free impact and few emissions: At eco-town Kalu Yala, members of the community live as sparingly as possible, using what they can from the environment around them while replenishing what they can. (Candace Butera/Medill)

Northwestern University
Through a scientific process that seems almost magical, the creation of biochar takes you a step closer to reducing your carbon footprint. But this technique has a history that dates back further than you might think.
Northwestern University
One culinary intern at Kalu Yala used her time in Panama to improve her personal relationship with food and to get an example of a sustainable food system that contrasts the American food system.

Panama’s goat-like cows graze along the road to Kalu Yala. (Emma Sarappo/Medill)

Northwestern University
One sustainable jungle town in Panama hopes to repopulate iguanas in their natural habitat and begin using them as an alternative meat source to cows in the tropics.
Planet Forward
Planet Forward Founder Frank Sesno spoke with Katie Dotterer-Pyle, Shawn Lightfoot, and Chris Policinski about innovation at all levels, from farms to communities to corporations.

Thousands of sea turtles are killed by fishing nets each year.

The George Washington University
Bycatch, a topic you are not likely to hear in discussions of wasted food, is the non-target marine wildlife that is caught in fishing nets or on fishing lines and is then discarded either at sea or at port.
Umpqua Community College
Dr. Larry Winiarski and the Aprovecho Research Center are working to bring clean-burning and efficient cookstove technology to developing countries.
This brunch is grown in the restaurant's basement.
This brunch is grown in the restaurant's basement.
The George Washington University
The creation of this urban microgreen farm and its dedicated partner, a sustainability-mindful pub/restaurant, took takes passion, dedication, innovation — and a good helping of risk. 

Pages