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Indigenous women in Kenya rebuild resilience amidst an eco-cultural crisis

Wangũi wa Kamonji

December 05, 2019 |

OpenGlobalRights |

Multi-Media |

800-1500 Words

Response Location: Kenya, Tharaka

To build resilience against climate change, women in Kenya are spreading the knowledge of traditional farming and grains, offering sustainable alternatives to mass-produced crops like corn and wheat. By reinstating native farming practices, these women have grown less reliant on foreign imports while reinvigorating cultural traditions in their communities.

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We're turning to offbeat foods to survive a harsher climate

Anita Makri

December 04, 2019 |

National Geographic |

Text |

1500-3000 Words

Response Location: United Kingdom, London

After six years, an international effort to search for wild relatives of various food and plant crops came up with 371 different species that could be helpful for the world’s future food security. While not often found in a kitchen, researchers came across versions of the Bambara groundnut, grasspea, and finger millet. These crops were sent to seed and gene banks around the world that aim to conserve and develop varieties of the species that could provide a more climate-resilient food source.

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Chew On This: Farmers Are Using Food Waste To Make Electricity

Allison Aubrey

November 30, 2019 |

NPR |

Multi-Media |

3-5 Minutes

Response Location: United States, Shrewsbury, Massachusetts

Food waste typically ends up on in landfills, which exacerbates climate change, but in Massachusetts, dairy farmers are converting the waste into electricity. Food waste from around the state is gathered, ground, and liquefied and then transported to an anaerobic digester on a dairy farm which is able to convert enough energy to power more than just the farm.

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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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How this North Salt Lake plant will turn table scraps into natural gas

Amy Joi O'Donoghue

November 24, 2019 |

Deseret News |

Text |

800-1500 Words

Response Location: United States, Salt Lake City, Utah

Food waste often ends up in landfills, but the Wasatch Resource Recovery facility in Utah transforms the thrown-out food into renewable energy instead. Companies such as Kroger, Dannon, and Nestle send their food waste to the facility on a daily basis, where it is liquefied, broken down by microbes and eventually converted into natural gas.

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Green party: how are festivals upping their environmental credentials?

Lucy Douglas Laura Mahler

November 19, 2019 |

Positive.News |

Text |

1500-3000 Words

Response Location: United Kingdom, London

Finding ways to implement circular systems reduces the environmental impact of festivals. The London-based nonprofit, a Greener Festival, works with festival planners across Europe to make events more sustainable. In addition to recycling and moving toward plant-based food options, a Greener Festival also leverages its partnerships to collect and reuse catered food through its EighthPlate initiative.

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A Wasteful Life: Rethinking Sustainabilty

Sydney Brown

November 13, 2019 |

The Daily Evergreen |

Text |

800-1500 Words

Response Location: United States, Kooskia, Idaho

In Kooskia, a rural area in Idaho, local farmers are finding success in working with residents to make sure produce is being used to its fullest. From using the leftover apple chunks from cider-making to feed livestock to relying on neighbor's produce to provide for local businesses, sustainable homesteads are gaining popularity amongst communities.

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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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The Latest Innovation in Student Retention at Colleges: ‘Food Scholarships'

Rebecca Koenig

November 12, 2019 |

EdSurge News |

Podcast |

1500-3000 Words

Response Location: United States, Montana

Policymakers and college students and faculty are testing a range of approaches to address food insecurity on campuses. One nonprofit provides small grants to students and professors to cover the cost of food, transportation, or other expenses.

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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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