Farm to School Programs Grow Interest in Local Food and Healthy Eating
An increasing number of U.S. school districts are participating in Farm to School programs, reflecting the growing popularity of local foods.
Food & Water
How to Start the Airbnb of Kitchen Incubators in Your Community
FoodLab Detroit’s new Detroit Kitchen Connect program is experimenting with an innovative new model for kitchen incubation that drastically reduces the cost of operation…
An interview with Dr Tim Lang: “Dire times are one of the only moments when structures get laid bare”
When looking for insights into food, policy and politics, the first place I would turn is to Professor Tim Lang, Professor of Food Policy at City University London.
Agroforestry: The Art of Farming With Trees
Agroforestry combines agricultural and forestry techniques to create more varied productive, profitable, healthy, and sustainable approaches to land use.
Stronger Efforts Needed to Reduce Nitrate Pollution in Mississippi River Basin
Despite growing concern over the last two decades about the low-oxygen “dead zone” that emerges each summer in the fisheries-rich Gulf of Mexico, the nitrate pollution at the root of the problem continues to rise.
Growing Fruit in a Nuthouse: Designing Our Orchards for Economic Collapse and Climate-Destabilization
Moving forward, agriculture as we have known it will no longer be a given. We will need to lean heavily on perennial crops such as fruit and nut trees. But how can we increase the chances of getting a living baseline yield from these orchards?
The Autonomous Apple Tasters Collective
2013 saw a lot of successful gardening and foraging projects, and none were quite as fun to participate in as the apple harvest has been.
Sustainable Business: Growing Home Gives Roots to Those in Need
Growing Home was launched to provide job training to Chicagoans in need
How to Host a Great Canning Session
Recently, Shareable chatted with Kim O’Donnel, founder of Canning Across America, a collective of cooks, gardeners and food lovers interested in “putting food up.”
A Longtime Farmer Shares His Wisdom (part 2)
For over forty years, Nash Huber has grown healthy plants, soil, seeds — and now future farmers.
We Can Feed the World / No We Can’t / No We Won’t
There are, and have been for a few decades now, competing narratives about food, hunger, and population.
McGill University Students Take on Ecological Agriculture in Montréal, Québec
The McGill, Macdonald Student-Run Ecological Gardens currently produces over 100 vegetable varieties including many common favorites such as Roma tomatoes, Black Beauty eggplants, Hungarian Hot Wax peppers, and Bright Lights chard.
