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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 |

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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 |

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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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Leading Maggot Farmer to Expand From Cape Town to California

Antony Sguazzin

October 31, 2019 |

Bloomberg |

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800-1500 Words

Response Location: South Africa, Cape Town

AgriProtein, a large-scale maggot farm in Cape Town, is one of many companies addressing the “long on waste and short on protein” problem the world is facing. Maggots provide protein sustenance for animals like fish, poultry, and pigs while also eating organic waste. While the facilities are costly to make, the industry has been booming as the world shifts how it thinks about waste and sustainability.

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US Supermarkets Are Doing Bulk Food All Wrong

Karine Vann

October 28, 2019 |

Civil Eats |

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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 |

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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 |

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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 |

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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 |

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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 |

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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 |

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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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