By Stephen Madigosky, Beatriz Urraca, Resilience.org
If the pandemic extends into the next harvest, farmers like Piro may be forced to focus on maximizing yield at the expense of innovation, quality, and conservation. The long-term consequences are not just for our palates or our pockets, but for the environment.
By Stephanie Parker, Sustainable Food Trust
Climate change is threatening coffee in Central America. Temperatures are rising, making it harder to grow high-quality Coffea arabica in the altitudes where it is currently grown.
By Amy Huva, Read the Science
Do climate change adaptation programs just shift climate vulnerability?
By CUESA Staff, Center for Urban Education about Sustainable Agriculture
At the farmers market, you can meet the farmer who grew your carrots, talk to them about their growing practices, and feel confident that your food dollars are going directly to the farm. But the path coffee travels from farm to cup is much more mysterious. How can you feel good about the businesses you’re supporting with your coffee dollars and ensure that farmers thousands of miles away are receiving their fair share?