Food
Planet Forward Senior Correspondent | University of Mississippi
In the final part of our four-part series, A Zero Hunger Future, University of Mississippi student Terrius Harris looks at the truth about youth involvement in agriculture — and how we might encourage more young people to join the industry.
On screen, Mario Arvelo, Chair of the Committee on World Food Security, makes his opening statement at the Committee on World Food Security Conference in October 2018. (Planet Forward)
George Washington University
For part three of our series, A Zero Hunger Future, GW student Arianna Dunham reports hunger has been on the rise since 2014, but the U.N. hopes to end world hunger by 2030. How do global leaders plan to reverse the trend?
GW School of Medicine student Harleen Marwah at the UN-FAO in Rome. (Planet Forward)
George Washington University
Next in our four-part series, A Zero Hunger Future, GW School of Medicine student Harleen Marwah looks at the health sector’s role in the United Nations’ talks on achieving global food security.
University of Minnesota
In the first of our four-part series, A Zero Hunger Future, University of Minnesota's Sierra Williamson looks at how rural development is key to addressing the topic of food security, with the Sustainable Development Goal, Zero Hunger, in mind.
The UC Davis Renewable Energy Anaerobic Digester, which officially opened Earth Day, April 22, 2014, converts organic waste from campus and other sources into clean energy for the campus electrical grid. The anaerobic digestion technology used in the facility was invented by UC Davis professor Ruihong Zhang and licensed to Sacramento-based CleanWorld. (UC Davis)
Planet Forward Correspondent | University of Wisconsin-Madison
Next in our Tackling Food Waste series: What if you could take food waste and give it another life — or two? That's the idea behind the biodigester facility at UC Davis. University of Wisconsin-Madison's Peter Jurich reports.
George Washington University
Next in Tackling Food Waste: GW's Ellen Wang asks us to look at our own food waste. We might think that the garbage bin is the end of the story when it comes to food you're not going to eat – but there's more to to it than that.
John Purcell, head of Vegetables R&D for Bayer, was leading the conversation on plant breeding on a tour of Bayer's research facility in Woodland, Calif., in August. (Planet Forward)
Stevenson University
Next in our series: Stevenson University's Quinn Luethy looks deeper into how we're going to feed our planet's growing population. Solutions include the development of crops that can withstand the challenges of climate change.
(Photos by Katherine Baker/Columbia University)
Planet Forward Senior Correspondent | Columbia University
Next in our Tackling Food Waste series: Any food discussion inevitably involves GMOs. Columbia University's Katherine Baker spoke with an organic farmer and plant pathologist/geneticist to find out more.
Planet Forward Correspondent | University of Nebraska-Lincoln
Next in our series: Photojournalist James Wooldridge takes a peek into the diversity of form among California's farms, which points out the intersection between art and science in agriculture.
Planet Forward students toured Bayer's research gardens as a part of our trip. But we happened to visit when the facility was open to everyone through an annual event called "Field Days," where they focus on communicating about agriculture to both educate and demystify the process. (Planet Forward)
Kansas State University
Sustainability and food used to be separate conversations. In the next story in the series, Kansas State's Olivia Bergmeier explores how sustainable ag is now a joint conversation — and both consumers and producers are talking together.