Nation Jan 06 Watch 7:50 Can the seafood industry get Americans to eat local fish? Off the coast of Cape Cod, Massachusetts, there’s not much cod left, but there’s plenty of dogfish. It’s a creature most Americans have never heard of, much less consumed. Instead, Americans are eating imported tuna, salmon and shrimp, in a… By PBS News Hour
Science Nov 24 Watch 8:45 Are pesticides to blame for the massive bee die-off? Commercial beekeepers across America have been struggling with great numbers of bee deaths over the past few years. What’s behind their failing health? Some research points to a class of pesticide that’s coated onto a large proportion of corn and… By PBS News Hour
Nation Sep 08 Watch 7:37 The next food movement? Maybe garbage-to-plate dining What happens to the little ends of cucumber that get cut off by big-time food processors to make pickles? At the Michelin-starred Manhattan restaurant Blue Hill, chef Dan Barber has tried turning that food waste into cuisine, an experiment to… By PBS News Hour
Jun 24 Twitter chat: Why does so much of the food we produce get wasted? By Margaret Sessa-Hawkins Each year, roughly 40 percent of the food produced in the United States is never eaten. This waste takes a huge toll on the environment: not only does a huge amount of our water, energy and land go into growing… Continue reading
Jun 16 Watch 9:05 Why does almost half of America’s food go to waste? Roughly 40 percent of food produced in America never makes it to the table. Whether it rots in the field, is trashed at the supermarket, or thrown out at home, NPR’s Allison Aubrey looks at why good food is being… Continue watching
Jun 16 Why are tons of fresh produce dumped in landfills every day? By Allison Aubrey, NPR As part of a collaborative report with the PBS News Hour, NPR's Allison Aubrey looks at efforts to cut food waste. Continue reading
May 14 Twitter chat: What’s behind the push to remove artificial ingredients from restaurant menus? By Nora Daly Last week, Panera Bread announced that it will be removing more than 150 artificial ingredients from the items on its menu. The restaurant chain follows Chipotle and Kraft as the latest company to jump on the menu makeover bandwagon. Continue reading