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The Dirt on Waste: Understanding College Recycling Programs

Mary Margaret Davis Griffin Finck

June 06, 2019 |

Pepperdine University Graphic |

Text |

1500-3000 Words

Response Location: United States, Malibu, California

Pepperdine University is having some trouble as they try to go about achieving the goal set by the California government stating that 75% of waste must be diverted by 2050. This article covers the specifics of the conservation efforts at Pepperdine, and also looks at more successful programs going on at UCLA and Santa Clara University. Some effective tactics include a comprehensive education plan on recycling, requiring faculty and staff to dispose of landfill waste themselves by only collecting recyclable waste, and partnering with athletic teams to champion conservation.

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Childhood Hunger Rampant in Parts of Western North Carolina

Emily Weaver

June 03, 2019 |

Carolina Public Press |

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1500-3000 Words

Response Location: United States, Cherokee, North Carolina

Individuals, churches, and nonprofits are joining together in North Carolina's food deserts to help address childhood hunger throughout the state. In one particularly food-insecure county, an alliance between three community churches as well as pop-up markets has helped to more equitably distribute produce to neighborhoods and communities where resources are scarce.

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How West Oakland Financed Its Own Grocery Store

Oscar Perry Abello

May 30, 2019 |

Next City |

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1500-3000 Words

Response Location: United States, Oakland, California

Public investment campaigns can raise capital and attract larger institutional investors. In the neighborhood of West Oakland, the Community Foods Market opened its doors by raising funds through a Direct Public Offering (DPO). In addition to using traditional grant funding and so-called “angel” investors, the Community Foods Market turned community members into investors, giving them partial ownership of their local grocery store.

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Millennials ‘Make Farming Sexy' in Africa, Where Tilling the Soil Once Meant Shame

Sarah Maslin

May 27, 2019 |

The New York Times |

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800-1500 Words

Response Location: Ghana

New “agripreneurs” are trying to bring high-tech, business-driven farming practices to Ghana, while also attempting to shift the prevailing norm that a career in farming is not equivalent to “success.” This comes in the form of creative farming practices, like raising snails, to government support, in the form of education and financial support, all hoping to bolster the agricultural ecosystem.

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Bok choy and bread fruit: How traditional crops fit a food secure future

Audrey Cleo Yap

May 16, 2019 |

NBC News |

Multi-Media |

800-1500 Words

Response Location: United States, Maui, Hawaii

Organizations like Ho’oulu ka ‘Ulu are reintroducing small-scale farmers to breadfruit — a traditional Hawaiian starchy fruit that fell out of style following the rise of plantation farming and colonialism. Growers are taught how to cultivate and sell the fruit, and their network of now 200 farmers are helping to keep part of their culture alive. Similarly, in California a Food Roots program connects farmers growing traditional Asian produce like bok choy to local businesses and markets to provide accessibility to culturally relevant fresh produce.

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In the Bronx, an Elite Chef Is Trying to Engineer a Better School Lunch

Amy Thomas

May 14, 2019 |

The New York Times |

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1500-3000 Words

Response Location: United States, New York, New York

Brigaid trains professional chefs to run school cafeterias around the U.S. with the aim of providing healthier, cost-effective options for students qualifying for free and reduced lunch. While students in the Bronx and New London, CT were initially hesitant about the outside workers and unfamiliar menu offerings, many have gradually warmed up to the new options, with the embrace of fresh fruit highlighted as a particularly notable win.

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Backyard chickens in Lee County: a growing flock

Andrea Thrower

May 07, 2019 |

Changing Florida |

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800-1500 Words

Response Location: United States, North Fort Myers, Florida

Tammy Harvey in Florida has 13 hens in her backyard that allow her to grow her own eggs, thereby reducing her carbon footprint since her food went directly from farm to table. While it can be difficult for some people to raise their own chickens due to regulations, some counties are making it easier.

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The Kitchen as Classroom: How Food Helps Students Learn Leadership

Zenobia Jeffries

May 07, 2019 |

Yes! Magazine |

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800-1500 Words

Response Location: United States, Detroit, Michigan

The Detroit Food Academy brings together local educators, chefs, and business owners to teach youth and young adults in the city business and entrepreneurship skills through cooking lessons and opportunities. The program is instructing students “how to think about entrepreneurship, equity and production in the food industry, and getting a wide range of experiences to help them understand food sovereignty.”

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World in Progress: Garbage solutions and restored treasures

Chelsea Wald

May 06, 2019 |

Deutsche Welle (DW) |

Radio |

5-15 Minutes

Response Location: Indonesia, Surabaya

In Surabaya, Indonesia, an unusual approach to composting is helping reduce waste. BSF technology is short for “black soldier fly,” a type of maggot that devours organic waste. Once it grows, it acts as a food source for livestock. Pending government regulation, people will be able to sell maggots and profit from the waste-saving process, helping the environment in the process.

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Beyond Meat is going public. Meat alternatives are going mainstream.

Kelsey Piper

May 02, 2019 |

Vox |

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800-1500 Words

Response Location: United States, El Segundo, California

Food company Beyond Meat recently went public - a business success to be sure, but more than that, it is a reflection that environmentally-friendly meat alternatives have achieved more widespread appeal. The environmental impact of meat alternatives reduces greenhouse gas emissions compared to the polluting effect of raising factory farm animals, and vegans and non-vegans alike have more and more options to make planet-friendly food decisions.

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