The debate over how to treat water—as a public resource or an investment tool—is escalating as climate change accelerates the water crisis in the West.
August 8, 2016
Civil Eats is taking a vacation this week. We hope you enjoy some of our great stories you may have missed from the first half of 2016.
The Good Food Purchasing Policy specifies that everything the students in L.A. Unified School District eat must be local, sustainable, humane, fair, and healthy. And it’s becoming a model for the nation.
After years of planning, West Oakland’s People’s Community Market may finally come to fruition. Can it help counteract the decades of oppressive policies that shaped today’s “food deserts”?
The number of restaurants serving grassfed burgers is growing, but most are eschewing ground beef from small-scale U.S. producers in favor of foreign meat.
A growing number of tech companies are working to bring more local food to consumers. But cracking to code to small farm survival appears to be another task entirely.
CAFOs are often hidden in plain sight. A new mapping project reveals the locations and impacts of the state’s 6,500 industrial hog and chicken farms.
A history of discrimination and powerful cultural differences can often keep Black farmers from growing organic.
Antibiotic resistance poses a threat to people and the environment. Now, a Berkeley, California-based scientist has set out to find out whether the composting process can remediate drugs in our water and waste.
A new study says people living in “organic hotspot” counties are likely to fare better financially than those living in other agriculture communities.
Eric Toensmeier’s new book explores carbon sequestration through carbon farming as a way to cool a warming planet.
Few migrant farmworkers have the time or money to seek out legal support. That’s where a mobile attorney like Melanie Gleason can help.
Dr. Miriam Nelson was a key figure behind the effort to work sustainability into the nation’s 2015 dietary guidelines. And she has hope for the future.
At the Food Science Lab in Chicago, high school students are using hydroponic and aquaponic growing systems to raise vegetables for school lunches and more.
The salmon and berries that once nourished a network of tribes in California’s Klamath Basin are now scarce. This effort hopes to reverse the trend.
The USDA is expected to launch a pilot that will allow a limited number of internet food delivery services to start accepting SNAP payments.
The city worked with its Chinese restaurants to reduce the sodium in their food by a third.
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