The best of EcoWatch, right in your inbox. Sign up for our email newsletter!
By Alexandra Zissu
Audrey Berman burns some cedar in between meetings at Rolling Grocer 19 in Hudson, New York. Seated on colorful metal chairs around an office table made from a plank of wood, Berman (logistics) and her co-managers, Cece Graham (retail) and Michelle Hughes (purchasing and development), attempt to explain their sparse but thoughtfully stocked sliding-scale shop, which opened March 5, after three years in the making.
By Sarah Treleaven
Farmers are starting to re-emerge, supported by a restaurant scene that is wise to the benefits of a fresh local food system and a network of farmers' markets.
EcoWatch Daily Newsletter
By Sarah Treleaven
On an expansive property on the gloriously wild Kangaroo Island, near the western shore of the island's Eastern Cove, I stood in the middle of a large garden and practically inhaled a clipping of olearia (also known as wild rosemary). The scent was unmistakable: freshly split, perfectly ripe passion fruit.
By Helena Norberg-Hodge
If you're seeking some good news during these troubled times, look at the ecologically sound ways of producing food that have percolated up from the grassroots in recent years. Small farmers, environmentalists, academic researchers and food and farming activists have given us agroecology, holistic resource management, permaculture, regenerative agriculture and other methods that can alleviate or perhaps even eliminate the global food system's worst impacts: biodiversity loss, energy depletion, toxic pollution, food insecurity and massive carbon emissions.
By Reynard Loki
Humans have been moving food around the world for thousands of years. Toward the end of the second century BC, merchants traveled along the Silk Road, transporting noodles from Xi'an, grapes from Dayuan and nutmeg from the Moluccas Islands to eager buyers along its 4,000-mile network. While it's possible to trace the evolution of food through that matrix of ancient caravan routes that linked China to the West, it's hard to measure its environmental impact. It's likely that, as with any road, wildlife corridors were disrupted. But greenhouse gas emissions were fairly low, consisting of the methane from the belches and farts of the horses, yaks and Bactrian camels, and the fires that humans burned along the way.
By Isabel Walston, EWG Intern
Summer is in full swing, which means many Americans are planning cookouts complete with friends, family and fresh food. Whether you're having a casual kickback or a big bash, Environmental Working Group (EWG) has you covered with tips and tricks to keep your summer cookout fun-filled and healthy.
By Sammy Blair
SEYLOU is a bakery and mill in Washington DC built around the art of whole grain baking. SEYLOU works with local farmers to source organic seeds to bake into 100 percent whole grain breads, and creates nutritious pastries and baked goods to reinstate bread as a part of a healthy diet.
By Sarah Reinhardt
Earlier this month, we took a deep, data-driven dive into the state of food and farming across the U.S. with the release of our 50-State Food System Scorecard. Although the country as a whole isn't exactly the poster child for healthy and sustainable food systems (far from it), there's a lot of variability in what's happening at farms, grocery stores and dinner tables from one state to the next—and we're here to learn from it.
Yes, yes—it can feel daunting. The climate crisis is more urgent than it's ever been. Some days we feel like we're making good progress, when we hear of countries powered by 100 percent renewable energy or a big commitment to take on fossil fuel corporations from a city like New York. But other days, it's a heavy burden knowing there's so much more that needs to be done to unseat the fossil fuel industry and move to a just, Fossil Free, renewably-powered world.