Stanford’s six-acre site is to be as much a laboratory as a classroom for students to learn theory and evolve best practices in sustainable agriculture. The goal is to educate future leaders who can address our environmental and food system challenges in the 21st Century.
A new USDA study (published in the journal PLOS ONE) tracked crop diversity across farms in the US from 1978 to 2012 using five year ag census data.
While the overall data confirms the dominance of monoculture farming – a practice known not to be sustainable in the long-term – there is evidence that in five of the nine Farm Resource Regions where fruits and vegetables reign supreme crop diversity was either maintained or increased slightly. Check out the map for specifics and read more…
The Cannery agrihood in Davis, California, will place an educational incubator farm in the middle of a planned community. Morphing from last century’s model of housing surrounded by a golf course, this new development seeks to transform an industrial site into a 21st century organic farming and living experiment.
The typical American family tosses out some $1,500 of food yearly. From smarter fridge packing to sauteing soggy lettuce, a new book is full of tips to rescue edibles from landing in the trash.
Many restaurants in our greater Bay Area and other cities are slowly shifting their practices in favor of greater wage equality for all restaurant workers and better salaries. This is good food justice news and a move in the right direction for a living wage. Read the article in Bay Area Bites from KQED.
Organic farmers say they need crop varieties that were bred specifically for conditions on their farms. Clif Bar & Company decided to back their cause with up to $10 million in grants.
"SLOW FOOD unites the pleasure of food with responsibility, sustainability and harmony with nature."
- Carlo Petrini, Slow Food International
Founder and President
