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  • US Supermarkets Are Doing Bulk Food All Wrong

    Karine Vann

    October 28, 2019 |

    Civil Eats |

    Text |

    1500-3000 Words

    Response Location: United States

    Many supermarkets throughout the U.S. have made bulk food shopping available but have failed to take into account the packaging of these foods, which are oftentimes plastic. While some stores have committed to cutting down their plastic waste, zero-waste bulk shopping is still a possibility as evident in countries in Europe.

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  • Resisting GMOs and Preserving Indigenous Culture in Rural Mexico

    Timothy A. Wise

    October 26, 2019 |

    Yes! Magazine |

    Text |

    800-1500 Words

    Response Location: Mexico, Cuetzalán, Puebla

    A collection of remote villages in Mexico have banded together to create "a union of cooperatives that is achieving food sovereignty through agroecology." Their efforts started in the 1990s, when corporations were looming to come in and stir up ecotourism. They created The Tosepan Titataniske and zoned their own community, winning out against Walmart and Montsanto. Now the area is completely food independent, growing their own produce and making money on local coffee.

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  • West Hartford Schools Growing Fresh Produce In Their Own Cafeterias

    Michael Walsh

    October 21, 2019 |

    Hartford Courant |

    Text |

    Under 800 Words

    Response Location: United States, West Hartford, Connecticut

    Elementary school students in West Hartford, Connecticut are growing fresh produce for their school lunches and in the process learning about healthy eating, energy impact, and food waste. "We’re not telling them to make better choices, but we’re giving them agency to make better choices," a parent who drove the initiative said.

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  • Safety net program for Pa. women and children is switching out paper for plastic

    Aaron Moselle

    October 21, 2019 |

    WHYY |

    Text |

    Under 800 Words

    Response Location: United States, Pennsylvania

    Pennsylvania’s WIC program, offering people experiencing economic hardship food stipends, is switching from paper checks to plastic cards. The seemingly small change will have a huge effect on how the benefits are used, allowing participants to be more flexible in where and how they spend the money. Such flexibility means more of an opportunity to buy healthier food and to use the entire stipend across a month, rather than having to spend it all in one place at one time.

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  • Real food challenge: Auburn University, unlike peers, requires 20% local source of dining food

    Melissa Brown

    October 16, 2019 |

    The Montgomery Advertiser |

    Text |

    800-1500 Words

    Response Location: United States, Auburn, Alabama

    Several colleges in the U.S. use a third-party corporation to manage their dining services, but Auburn University's contract is unique in that it specifies 20 percent of all food must be locally sourced. This partnership was originally born out of a student group that wanted the land-grant university to embrace its agriculture roots by including the community farming industry.

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  • Our Zoo is Greener Than Your Zoo

    Brianna Baker

    October 15, 2019 |

    The Philadelphia Citizen |

    Text |

    1500-3000 Words

    Response Location: United States, Philadelphia, Pennsylvania

    The Philadelphia Zoo has created an in-house, vertical garden – housed in a shipping container provided by the nonprofit, CropBox – to grow food for the animals. So far, it has shown to be a more sustainable way of feeding the animals, producing 275 lbs of greens per month and using 70-90% less water than traditional farming. The garden is just one of the zoo’s newest sustainability initiatives, which include increasing energy efficiency, using solar-powered vehicles, and creating more trails and spaces for the animals.

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  • Food is biggest stumbling block on zero-waste nature tour

    JoAnna Haugen

    October 10, 2019 |

    Mongabay |

    Text |

    1500-3000 Words

    Response Location: United States, Yellowstone National Park, Wyoming

    Natural Habitat Adventures, a tour company, has run the first no-waste, week-long trip through Yellowstone. With ecotourism producing millions of pounds of waste per year, the group wanted to demonstrate that doing so was possible as a way of holding other tour companies to a higher standard. Natural Habitat was able to reach the zero-waste success through composting, sharing meals at restaurants, heavy planning and preparation, and consulting with sustainability and waste experts.

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  • Mongolian nomads create shared funds and financial security

    Sarah Trent Khaliun Bayartsogt

    October 02, 2019 |

    Devex |

    Text |

    1500-3000 Words

    Response Location: Mongolia, Arvaikheer

    Herders in Mongolia have resorted to cooperative shared funds to keep their pastures afloat, a sign of a slow tilt towards greater collaboration and trust in the area. The shared funds act as a way for herders to borrow and lend money among themselves, helping local communities build financial security in a time when climate change is negatively impacting their pasture land.

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  • Farmers of Color Find New Allies

    Randy Mueller

    October 01, 2019 |

    The Innovator |

    Text |

    800-1500 Words

    Response Location: United States, Petersburg, New York

    The online Reparations for Black-Indigenous Farmers map connects farmers across the United States in an effort to support those who have been historically oppressed. Those who participate voluntarily pay reparations to the over 50 Black and Indigenous farmers’ projects that have been listed as a way of (re)building centuries of discrimination.

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  • Parisians fight climate change with a surprising weapon Audio icon

    Dougal Shaw

    September 27, 2019 |

    BBC |

    Video |

    3-5 Minutes

    Response Location: France, Saint-Denis, Paris Region

    Les Alchimistes is a social enterprise outside of Paris that turns the 900,000 tons of food waste produced every year into compost that is then sold to farmers. The group is supported by industrial composters named Tidy Planet who have managed to speed up the natural composting process from 6-12 months to less than two weeks. The Alchimistes have six composting sites across France, and they rely on city cyclists to pick up the food waste from each participating restaurant.

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