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.
Source: A new educational farm on the “Farm” | Stanford School of Earth, Energy & Environmental Sciences
Consumer Reports tested 458 pounds of ground beef and discovered alarming rates of bacterial contamination. 82% of conventionally produced and processed beef samples were found to have at least 2 types of bacteria. CONVENTIONAL SAMPLES WERE MORE THAN TWICE AS LIKELY TO HAVE BACTERIA WHICH WAS RESISTANT TO 3 OR MORE CLASSES OF TYPICAL ANTIBIOTICS.
Source: Ecocentric | The Bacteria in Our Beef
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…
Source: U.S. Farms Becoming Less Diverse Over Time | Civil Eats
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.
Source: Northern California’s First Agrihood Will Bring Organic Veggies to Former Industrial Land | Civil Eats
As the food movement grows, the demand for college and university classes focusing on food systems is exploding.
Source: Majoring in Food: Colleges Offering More Courses, Degrees | Bay Area Bites | KQED Food
In an effort to strengthen local and regional food systems, the USDA has promised millions through several grants to support farmers markets, CSA’s and ‘hub’ businesses that aggregate and facilitate regional food promotion, awareness of resources and actual distribution channels. Farm-to-institution programs are also included which is great news for educational and health organizations!
Source: USDA Awards $34.3 Million to Support Communities Local Foods Infrastructure, Increase Access to Fruits and Vegetables
From GMO labeling to pesticides to the source of the meat you buy, a handful of companies are spending heavily to keep information off your food labels.
Source: Big Food is Spending Millions to Lobby for Less Transparency | Bay Area Bites | KQED Food
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.
Source: Dont Toss That Sour Milk! And Other Tips To Cut Kitchen Food Waste : The Salt : NPR
Yikes! We are now in deficit spending of our planet’s natural resources. As of August 13th, 2015 humans around the world had already used up the equivalent of this entire year’s worth of available resources if life and the survival of the planet are to be sustained. From our food supply to fuel for transportation and business operating practices, our choices are drawing down our resource supply faster than it can replenish itself.
Read about how EARTH OVERSHOOT DAY each year marks the beginning of when we start dipping into the future to continue our way of life, according to the calculator created by the Global Footprint Network think-tank. Their calculator tools are used by the United Nations and many individual countries to understand and evaluate how our collective lifestyle choices worldwide are seeing humanity’s demands for resources far exceed our Earth’s ability to sustain us.
Check out a chart of our World Footprint and search by nation to see exactly we are threatening our very survival by our own choices.
Or, hop over to the resource-rich Overshoot Day website that will help each of us learn how to make choices every day to enable our planet to provide for future generations. From TAKE ACTION to FOR KIDS AND TEACHERS, there are ideas and activities to create positive change.
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.