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.

A view of the Danskammer Generating Station in Newburgh, N.Y., as seen from a train traveling on the other side of the Hudson River. (TomKonrad/Creative Commons)

The George Washington University
Before COVID-19 hit, there was another global crisis impacting people’s health and economic security: climate change. Here's how three environmental organizations are fighting for their communities during a pandemic.

(Aleksey Kuprikov/Pexels)

University of Wisconsin-Madison
Ecologists and epidemiologists have been predicting a pandemic like COVID-19 for years, revealing the deep-seated relationships between animal health, human health, and planetary health. 

When Carol Anne Sayle began farming with her husband Larry Butler in 1991, they were ahead of their time as urban farmers. They also became early voices in the locavore movement in Austin, Texas. (Eva Legge/Dartmouth College)

Dartmouth College
Two Austin, Texas, urban farms led the way for their area's locavore movement. These farmers talk about their motivation, and discuss why eating local is so important.

Raw, boiled, fermented, alive, fluorescent, it's all edible, mostly. (Illustration by Michaela Compo/George Washington University)

The George Washington University
An exploration of the untapped value of cephalopods and algae in a sustainable seafood diet.

(Greta Hardy-Mittell/Carleton College)

Carleton College
When the idea for a reusable container program was pitched last fall, no one could have guessed that a year later, the campus would be overflowing with the green containers — or that we'd be in the middle of a pandemic.
Photo by Alexandr Podvalny

(Alexandr Podvalny/Unsplash)

University of Wisconsin-Madison
Organizations in Madison, Wisconsin, focus on community-based solutions to improving food access during the COVID-19 pandemic and beyond.

Customers walk through the Dupont FRESHFARM Market in Washington, D.C., which has been open throughout the pandemic under public health restrictions. (Lizzie Stricklin/George Washington University)

The George Washington University
Deemed essential services, D.C. farmers markets have remained open since the outbreak of the COVID-19 pandemic – but in order to keep vendors, staff and customers safe, markets have had to make sudden changes.
Smoke plume and evacuation from the 2018 Woolsey Fire

The smoke plume from the fast-moving Woolsey Fire encroaching on Malibu on Nov. 9, 2018, as residents evacuate along the Pacific Coast Highway. (Cyclonebiskit/Creative Commons)

The George Washington University
California's wildfires get worse year after year. Air quality, home evacuations, structure damage, and a whole host of issues plague the state each year. And none of us are surprised.

Lancaster Central Market in Lancaster, Pennsylvania, faced drastic customer reductions at the beginning of the pandemic, resulting in the closure of several stands, and yet most still endure. (Jared Kofsky/PlaceNJ.com/Creative Commons)

Planet Forward Senior Correspondent | Franklin & Marshall College
Why do people continue to go hungry in one of the wealthiest nations in the world? And what can we do about the food system to prevent this from happening?
Founder and Chief Executive, Planet Forward
The pandemic has forced us to reconsider our relationship with the planet we call home. We sat down with global explorer and sustainability travel pioneer Sven Lindblad to discuss what it’s going to take to get back out in the world.

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