One way to reduce household energy use associated with food is to adopt fermentation as a primary means of food preservation.
Articles: resilient food systems (123)
Developing perennial varieties of grains, legumes, and vegetables can help save precious soil.
The open food movement has been developing at a pace in recent months through projects like the Australian-based Open Food Network, a free and open source project aimed at supporting diverse food enterprises and making it easy to access local sustainable food.
Olive trees in the Holy Land are a renowned symbol of peace.
While I'm all for reducing the energy demands associated with food production, I think the singular attention given to the issue of food miles is misguided, and I'll use this post to explain why.
Perhaps the biggest reason why I focus on energy is that it mediates all biophysical transformations. Without an all-important energy conversion, nothing happens.
Watch Brian Kerkvliet cut thick grasses easily and quickly with his hand-built scythe — a far cry from a noisy weed whacker!
I want to suggest the creation of a new human right. That human right is the right to cook.
Years back a pair of planners, Branden Born and Mark Purcell, warned that there's nothing about smaller scale enterprises that make them inherently more efficient than their larger counterparts. With respect to on-farm energy intensity, they're certainly right.
...we send fully a third of American-caught fish abroad, even as we import 91 percent of the seafood we eat.