By Danielle Nierenberg, Food Tank
This International Day of the World’s Indigenous Peoples, August 9, is an opportunity to celebrate the ecological and cultural value of indigenous foodways.
By Woody Tasch, Slow Money
In times of war, we’ve always had conscientious objectors. In times of economic and political befuddlement, can we encourage a corps of conscientious investors?
By Kevon Paynter, YES! magazine
“Black people need to return to being growers, builders, and producers, so when we’re consuming, we’re also feeding one another, and we’re feeding our liberation,”
By Sean Keller, Local Futures
In Rojava, a region in Syria also known as North Kurdistan, a groundbreaking experiment in communal living, social justice, and ecological vitality is taking place.
By Mark Watson, Dark Mountain Project
For thousands of years the arts of fermentation have transformed and preserved raw food in cultures across the world. Yet even though some of our strongest and most loved flavours – coffee, chocolate, cheese, salami, olives, as well as soy, miso and tempeh, wine and beer – are still alchemised via the life-death-life process of bacteria and yeasts, live, fizzing vegetables can be a challenge.
By Khushboo Balwani, Shareable
The Incredible edible Todmorden movement has turned all the public spaces, from the front yard of a police station to railway stations, into farms filled with edible herbs and vegetables. Locals and tourists pluck fruits and vegetables for free.
By McKenna Hayes, Food Tank
Julie Kunen, PhD, oversees conservation activities in 15 countries, from Canada to Tierra del Fuego, as the Vice President of the Americas program for the Wildlife Conservation Society (WCS). With a decades-long career in conservation, academia, and development, she is committed to uniting the worlds of food, sustainability, and conservation.
By Ronnie Cummins, Common Dreams
At the recent regional Summit on Migrants and Returnees in Quetzaltenango (Xela), Guatemala, October 20-21, a new and promising solution to the global “immigration crisis” emerged: the creation of local, grassroots-powered economic development projects based on regenerative food, farming and land-use practices. Regenerative food and farming is the new gold standard for climate and environmentally friendly agriculture and land use across the world.
By Andrea F. Schuman, UNRISD
Surely emphasis on increasing well-being should prevail over creation of investment opportunities that bring negative externalities and few benefits to the municipality. Other worlds are possible, and responsive policy making would be a chance to shape those possibilities.
By Sammi-Jo Lee, YES! magazine
Partnerships between food banks and local agriculture are on the rise. Food banks are farming produce, recovering (or “gleaning”) agricultural surplus straight from the fields, building urban demonstration gardens and seed libraries, and teaching classes in underserved neighborhoods for those who want to grow food in their backyards or in balcony bucket gardens.
By Chris Smaje, Small Farm Future
In ideological terms, these developments eventually resulted in an impressive intellectual and political culture of the high middle ages involving notions of corporate identity and religious transcendence – one that was rigidly inegalitarian, albeit admitting to various critiques of the established hierarchy.
By Steph Wetherell, Sustainable Food Trust
Getting your produce onto the plate of the end consumer is one of the key challenges for local food producers, who often face obstacles in the form of unpredictable orders and time consuming packaging and deliveries. One of the strengths of the food scene in Bristol is the variety of different routes available to producers; from innovative direct to customer models to businesses with a firm commitment to sourcing locally, Bristol is a city that is working hard to get its local food to the customer.