Food
A sustainable development internship brings up an important question around sustainability of philanthropic efforts, such as supplying vitamins to NGOs: What happens when they run out of money? And, more importantly, how can we work more sustainably to avoid that? (Creative Commons)
The George Washington University
A sustainable development internship brings up an important question around sustainability of philanthropic efforts: What happens when they run out of money? And how can we avoid that?
Low-lying areas on Sapelo Island like Alligator Pond are susceptible to increased flooding during hurricanes and tidal surges. (Evan Barnard/University of Georgia)
Planet Forward Senior Correspondent | University of Georgia
Hidden ecological and agricultural treasures lie off the coast of Georgia in Sapelo Island, where a group of African descendants have lived for centuries.
George Washington University
Farmers markets provide a healthier, more environmentally friendly alternative to commercially farmed food.
George Washington University
Mundo Verde, a bilingual elementary school in NW D.C., prides itself on being a "green" school. One way they encourage this is to provide children with sustainable meals.
SUNY ESF
Food waste is a huge problem not only in the United States but around the world. Insects have been used to help mitigate food waste in two ways; breaking down food waste and re purposing it and using it to feed humans.
SUNY ESF
Indoor mushroom farms offer a local alternative to meat and imported mushrooms with high greenhouse gas emissions.
Middlebury College
Students at Middlebury College run Middlebury Foods, a nonprofit grocery delivery service working to create a low-cost, sustainable and community-based food system in their county.
Planet Forward Senior Correspondent | University of Mississippi
This meditative video presents the simplicity, power, and possibilities of conservation through the lens of the indigenous people of Mt. Kilimanjaro.
George Washington University
This is a video about transporting food into urban areas.
UNC Chapel Hill
A 13-year-old boy is making his environmental mark by raising 60 chickens in order to sell sustainably-produced eggs.