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.

We know eating locally and organically is a healthier lifestyle, but did you also know that doing so can help reduce your carbon footprint? Not only does it contribute to a healthier lifestyle and planet, but eating locally and organically also... Read More
Planet Forward
The potential disastrous effects of a chemical plant accident are well known. How much should we be worried about potential security and safety risks for our chemical plants? An April 6th article from the Seattle PI highlights these issues.
Planet Forward
Planet Forward host, Frank Sesno, interviews the producer/director of the PBS documentary, "Food, Inc.", Robert Kenner. Food, Inc. premieres on PBS, April 21.
With higher gas prices and global warming not to mention brow clouds many people are trying to find more efficient vehicles. With traffic increasing and parking always a hassle and costly in the city many are trying to beat the system.
Planet Forward
Planet Forward host, Frank Sesno, poses questions from the Planet Forward community to Robert Kenner, producer/director of the film Food, Inc. Food, Inc. premieres as a part of the P.O.V. independent film series April 21 on local PBS stations around... Read More
Ever wonder how many miles your food travels before it makes its way into your home? Check out this fun video that shows the surprisingly long journey a carton of eggs must take to get to your local grocery store.
Planet Forward
Why algae can work as a form of alternative energy
Planet Forward
Richard Sakuma of Sakuma Bros. Farms talks about the need for incentives in the agriculture industry for farmers to move away from fossil fuels.
Local food lies at the center of a sustainable way of living. Author and Environmentalist Bill McKibben speaks about the importance of local economies and his own experience eating food solely from the Champlain Valley in Vermont. Eating local not... Read More
RWU students follow angus beef from Blackbird Farms in Smithfield, RI to Persimmon Restaurant in Bristol, RI. By buying local products, there s a smaller carbon footprint than if you bought products out of state.