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  • This Slaughterhouse Will Let You Watch What Actually Happens Inside

    August 25, 2016 |

    The Huffington Post |

    Photojournalism |

    Under 800 Words

    Response Location: United States, North Springfield, Vermont

    As skepticism increases around the health of consuming meat products due to inhumane ways the animals are being reared and raised, this Vermont packinghouse is embracing transparency by letting the public see all. From tours of the facility to learning how the animal was raised and later killed, this slaughterhouse is trying to change the narrative around the secrecy behind the meat on your table.

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  • Farmers, Chefs, and Lawyers: Building an Ecology of One

    August 21, 2016 |

    The Nature of Cities |

    Text |

    Over 3000 Words

    Response Location: South Korea, Hongcheon

    The UN's Food and Agriculture Organization provides some pretty grim predictions for the future of global food stability if modern, monoculture farming practices continue to degrade land, spread pesticides, and destroy natural habitats at their current rate. A revival in the "ecology of one" mindset is bringing many farmers, like Ryoseok Hong in South Korea, back to more natural, traditional methods of agriculture which place greater value on community relationships and farm-to-table transparency, as well as biodiversity and preservation of the greater ecosystem.

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  • How 5 local farms are banding together to help an Iraqi refugee in Tompkins County

    July 10, 2016 |

    The Ithaca Voice |

    Text |

    800-1500 Words

    Response Location: United States, Ithaca, New York

    Groundswell's Farm Business Incubator Program, along with the help of five other local Ithaca farms, is working to help refugees start their own small farming businesses as they settle into their new lives in the United States. A new farmer can apply to Groundswell for farmer or business training classes, or to lease land at the organization’s incubator farm. The program has mentored and developed sustainable farms with six farmers.

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  • United We Fish!

    June 28, 2016 |

    Hakai Magazine |

    Text |

    Under 800 Words

    Response Location: United States, New Hampshire

    Local fisheries have been struggling to keep up with major manufacturers. Sustainable fishing practices have been countering that by creating Niche markets.

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  • Can Fruit Save Our Food Waste Problem?

    June 15, 2016 |

    Los Angeles Magazine |

    Text |

    Over 3000 Words

    Response Location: United States, Los Angeles, California

    Los Angeles-based nonprofit Food Forward was born out of the observation that many farmers are growing more fruit than they can sell at market. To cut down on food waste and get these viable fruits into the hands of people that are food insecure, Food Forward operates as the "transfer point between donors and receiving agencies," while also coordinating volunteers to forage the local farms and farmers markets.

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  • Tribes Create Their Own Food Laws to Stop USDA From Killing Native Food Economies

    May 24, 2016 |

    Yes! Magazine |

    Multi-Media |

    1500-3000 Words

    Response Location: Salt River Pima-Maricopa Indian Community, United States, Arizona

    Tribal systems are preserving their culture by teaming up with advocates and lawyers to write tribal food codes. Food codes are federal laws that govern food processing, and are supposed to protect consumers. However, some food codes ignore tribal customs. By writing their own food codes tribes can protect their customs. “It’s one thing to say that we have to develop food and process food in certain ways, but it’s another thing to recognize that tribes have their own versions of food safety.”

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  • Correctional farm saves money, redirects lives

    April 15, 2016 |

    Alaska Public Media |

    Multi-Media |

    800-1500 Words

    Response Location: United States, Wasilla, Alaska

    Point Mackenzie Correctional Farm has 35 inmates who work to produce food for the local food banks and the prison. The inmates who work there learn key practical skills, which have the potential to transform them and reduce recidivism.

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  • At this Paris restaurant, 'freegans' fight waste by cooking up food diverted from the dumpster

    April 08, 2016 |

    Public Radio International (PRI) |

    Text |

    800-1500 Words

    Response Location: France, Paris

    Researchers figure that roughly a third of all the food we produce is never eaten. In Paris, a new restaurant is taking a small slice out of all that waste by salvaging discarded food from a local market, cooking it up into fine cuisine, and serving it on a "pay-what-you-can" basis to a clientele that includes some of the city's neediest residents.

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  • The Farm that Grows Climate Solutions

    March 09, 2016 |

    Ensia |

    Text |

    800-1500 Words

    Response Location: Mexico, Las Cañadas, Veracruz

    A small agricultural co-op in the mountains of Veracruz, Mexico, has effectively implemented its own approach to climate change. The community adapts the main sector of its economy and livelihood-- farming-- to sustainable practices. "Las Cañadas" has increased the food security and health of the local community while simultaneously decreasing deforestation, soil degradation and carbon emissions.

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  • Group Hopes To Change Fresno's Food Economy

    February 16, 2016 |

    Valley Public Radio |

    Text |

    800-1500 Words

    Response Location: United States, Fresno, California

    Fresno County is one of the top agricultural producers in the world, yet it contains twelve food deserts, making access to fresh produce for residents difficult. Food Commons Fresno is attempting to solve that problem through their Community Supported Agriculture brand, Out Of Our Own Backyard (OOOOBY).

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