Global shifts of urbanization, migration, markets and climate can potentially be compatible with agrobiodiversity, but other powerful forces are undermining it. The imperatives of producing food at lower cost and higher yield clash with efforts to raise high-quality food and protect the environment.
Nitrogen emissions from agriculture can exacerbate particulate pollution, endangering human health. There has been a lot of progress in addressing that, but much still needs to be done.
Food historian Rachel Laudan recounts the Christmas meals of her childhood in 1950’s England and ponders whether children today can summon the same sense of wonder.
Although grass-fed is touted as the environmentally and ethically best choice for beef eaters, feedlots often outperform on both fronts.
UVM horticulture professor Terence Bradshaw lays out his principles for teaching farming and food systems.
GUEST AUTHOR Shobita Parthasarathy:The public partially underwrites nonprofit discoveries via tax breaks and isn’t seeing a lot of benefit in return. Non-profit patent licenses are one place where reforms can be made to put the public interest at the center.
Food historian Rachel Laudan looks at the cultural appropriation of food through a historical lens, providing crucial context for a thorny set of issues.
Breeding nitrogen-efficient plants could boost crop productivity and dramatically reduce greenhouse gas emissions while reducing fertilizer use.
The Science Moms wade into the controversy over “ Food Evolution ” a new documentary about GMOs that anti-GMO activists are calling propaganda.
Reporting on two new papers on neocotinoids and bee health single out the pesticides, but a closer look at the data doesn’t support that angle.
Once seen as too remote to harm, the deep sea is facing new pressures from mining, pollution, overfishing and more.
The water that made the San Joaquin Valley an agricultural powerhouse also spelled its doom. Because most water contains salt, irrigating adds salt to soil over time.
Despite the fact that the protein gap theory has been thoroughly debunked, the focus on protein deficiency still persists in many minds.
Meal times with young children can be stressful, especially after a day at work or a day caring for them. And if they refuse to eat the nutritious dinner you’ve cooked, this can easily lead to frustration.
Here are six things you could do to make meal times a bit less stressful.
If Bittman, et.al., truly believe that “farming should happen in harmony with the environment,” then why are they fighting genetic engineering, which offers tools for growing food in a more environmentally sustainable manner, with fewer pesticides, less nitrogen fertilizer, less tilling, less water and higher yields?
Lets’ start this by saying I deplore the use of fear-based imagery in marketing and education. That’s represented in the aforementioned post. But I have also recently called out ‘agvocate’ voices for using hyperbole or bad reasoning in their arguments. When we take sides first and ask questions later, we risk falling on sloppy arguments ourselves. Painting any issue as black or white is a dangerous proposition.
Terence Bradshaw, Director of the UVM Horticulture Research and Education Center tries to bring some sanity and context to the use of protective gear when applying pesticides in both organic and conventional systems.
In Peru, as yellow rust disease has devastated top quality coffee harvests, coca for cocaine is filling for farmers who need to bolster sagging incomes.
The Environmental Defense Funds genuinely believes that conservation practices are good for farmers and landowners’ bottom lines. But faith isn’t a strong selling point. They need help putting together the data and the evidence. This is a call to farmers to share their data on conservation practices and how they affect the bottom line.
Five years ago, Kulsom and his colleague Lisette Kreischer founded a company called The Dutch Weed Burger after they shot a documentary about the role of seaweed as a future source of protein. Kulsom says the company’s mission is “to work on the acceptance of seaweed becoming a part of the new paradigm.”
Enter their first product: the weed burger.
At first, a seaweed burger seems like an unusual choice, but it begins to make sense after a while.