We highlight the connections among food, water and energy, promoting a sustainable future through our projects including:
This week’s Eco News features stories about table to farm (yep, you read that right!) endeavors; how to give food policy a place at the table; farmers’ costly shifts to organic - and much more!
We recently spoke with Marcy Coburn - the passionate Executive Director of the Center for Urban Education about Sustainable Agriculture (CUESA), based in San Francisco. Marcy has played a pivotal role in bringing sustainable agriculture and food issues into the mainstream, both nationally and statewide.
Wine is a terrible thing to waste. Wine, like food, takes significant natural resources to produce - and we definitely don’t want to waste those! And a lot of hard work goes into make good wine - don’t want to fritter that away either. Plus, wine is delicious - and good taste should never be squandered. Here’s how to savor every last sip.
History has proven many times that carrying large amounts of debt in a fluctuating market creates a dangerous situation. But the production contract model used that is spreading globally in chicken and livestock farming is a sign that agriculture itself is changing, shifting farmers into an increasingly debt-dependent scenario.