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America trashes 40% of its food. A Colorado startup is connecting the discards to dinner tables.

Tamara Chuang

November 26, 2019 |

The Colorado Sun |

Text |

1500-3000 Words

Response Location: United States, Colorado Springs, Colorado

Finding alternatives for uneaten or imperfect food reduces waste. In Denver, multiple initiatives, ranging from the city’s Certifiably Green Denver program to tech startups and nonprofits, are working to tackle the problem of excess and wasted food. The nonprofit organization, We Don’t Waste, redistributes unused food from large venues at food banks and farmers markets. The tech startup, FoodMaven, similarly aims to reroute food from the landfill to consumers.

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One Woman's $5 Vegan Meals Are Served in an Unexpected Place: The Bodega

Monica Humphries

November 13, 2019 |

NationSwell |

Text |

Under 800 Words

Response Location: United States, Westlake, California

Improving community nutrition requires making healthy food accessible and affordable. In Westlake, California, LaRayia’s Bodega provides healthy food at a convenience store price point of five dollars or less. Donations of misshapen fruit help to reduce costs. The bodega operates as part of the Love Without Reason nonprofit, which operates a meal program.

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This Wyoming Greenhouse is a Place for Employees with Disabilities to Grow

Jodi Hausen

November 08, 2019 |

Bitterroot |

Text |

800-1500 Words

Response Location: United States, Jackson, Wyoming

A company called Vertical Harvest in Jackson, Wyoming employs people with developmental and physical disabilities to work in their 3-story greenhouse to address the exclusion of people with disabilities in the labor pool. Vertical Harvest, which offers positions growing and handling local produce, acts as both a safe space and source of income for employees, following a trend to open employment opportunities to often overlooked populations.

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Colorado's newest farmers are YouTube-taught, social justice-minded and preaching the gospel of microgreens

Kevin Simpson

November 07, 2019 |

The Colorado Sun |

Text |

1500-3000 Words

Response Location: United States, Bennett, Colorado

Emerald Garden farm in Colorado is a microgreens hydroponic farming operation that is using a comprehensive approach toward conducting business. From experimenting with new practices to reduce food waste to diversifying partnerships to enhance crop development, the owners have successfully scaled the initial operation and are providing food for fine restaurants as well as grocery stores a local school district and potentially hospitals.

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In Detroit, A New Type of Agricultural Neighborhood Has Emerged

Biba Adams

November 04, 2019 |

Yes! Magazine |

Text |

800-1500 Words

Response Location: United States, Detroit, Michigan

Whereas urban farms provide supplemental nutrition, agricultural neighborhoods make farming one of their central features. In Detroit, Michigan, the Michigan Urban Farming Initiative (MUFI) has grown from a local community garden into a nationally recognized agricultural neighborhood that has fueled transformation and investment into the area. MUFI partners with other community organizations to combat food insecurity. And while providing free food to the surrounding community, MUFI also sells products like hot sauce.

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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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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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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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Farm-To-Lunchroom Using Hydroponics

Jill Nadeau

September 19, 2019 |

Wisconsin Public Radio |

Radio |

Over 15 Minutes

Response Location: United States, Menasha, Wisconsin

At one high school at the Menasha Joint School District in Wisconsin students are growing their own vegetables inside a classroom. That’s because they have their own a hydroponic garden, a garden that does not require soil. The homegrown produce is part of their meal program and is leading to positive effects. Students express more interest in learning about vegetables and feeling more connected to gardening. “They have a very personal connection to that produce.”

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