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.

Northwestern University
Global warming may make infectious diseases such as COVID-19 more widespread by changing disease progression and interaction among people, warn health and climate experts. Ester Wells reports for Medill.
Founder and Chief Executive, Planet Forward
The COVID-19 pandemic has been a challenging time for all of us, but for none more than people with intellectual or developmental disabilities.

New York restaurant, Blue Hill, was one of the first to prioritize ultra-local sourcing. (Lou Stejskal)

The George Washington University
To lower their environmental impact, restaurants are transitioning their operations to be more sustainable and climate friendly.

Planet Forward Senior Correspondent Cate Twining-Ward has been working as a COVID-19 tester during the pandemic. Her experience has made her rethink consumables. (Photos courtesy Cate Twining-Ward/George Washington University)

Planet Forward Senior Correspondent | The George Washington University
I can tell you, without a shred of uncertainty, that where I am today is just about the farthest from where I had expected myself to be a year ago.

(Photo by Hammer & Tusk/Unsplash)

University of Pennsylvania
Virtual ecotourism is an alternative to travel during the pandemic, as well as an option for better environmental conservation.
Founder and Chief Executive, Planet Forward
Dr. David Broniatowski, the Associate Director of the George Washington University Institute for Data, Democracy & Politics, shares his research on the misinformation and disinformation around COVID.

(Rosie De La Cruz/Unsplash)

Planet Forward Correspondent | University of Wisconsin-Madison
The farmers market is, if anything, a quintessential unifier for communities. But this year, for many, it looked different.
Founder and Chief Executive, Planet Forward
Imagine wearing a T-shirt made out of ... spoiled milk. Find out more in our latest episode of Planet Forward, seen on PBS's Peril and Promise and produced in association with ASU's Global Futures Laboratory.
George Washington University
Alicia Powers, the managing director of the ​Hunger Solutions Institute​ at Auburn University, shares how groups are addressing the ​effects​ of the COVID-19 pandemic on food insecurity, and how sustainability can be prioritized too.
Founder and Chief Executive, Planet Forward
With a wave of COVID-19 infections plaguing the country, questions on what needs to be done in the coming months to save lives are at the forefront of national conversations.

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