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
Posted in Food Advocacy, Food Education, Food Justice, Food Policy, Food Trends and Technology, Health
Tagged environment, farming, food advocacy, food education, food justice, food trends and technology, health, organic farming
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
Posted in Edible Gardening, Farming, Food Education, Food Trends and Technology, Health, Local Food Web, Organic Food and Farming, Our Environment
Tagged edible gardening, food trends, Local food web, organic food and farming, our environment
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
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.
Source: Do Organic Farmers Need Special Seeds And Money To Breed Them? | Bay Area Bites | KQED Food
In a New York Times article a few months back, our local sustainable food system advocate-rockstar, Michael Pollan wrote about his journey in learning about how the microbial organisms in our intestines impact our overall feeling of health – or not. With references to the crowd-sourced American Gut Project and other research activities afoot in our land, Pollan links food’s nutrition content to our digestive systems so we can ponder our next meal from a new vantage point.
Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It’s a scenario often raised by critics who don’t want the FDA to approve sale of the fish.
Source: Genetically Modified Salmon: Coming To A River Near You? | Bay Area Bites | KQED Food
The White House has ordered a review of the government’s system for regulating products of biotechnology, including genetically modified crops. That system has been controversial from the start.
Source: White House: We Have A Beef With GMO Regulations | Bay Area Bites | KQED Food
More of us are asking for grass-fed beef at the meat counters and restaurants. With few or no consistent regulations in place, ranching operations and labels vary and consumers are left to trust what marketers tell us. If that is of concern to you, follow the Source link…
Source: Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters | Bay Area Bites | KQED Food