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Part 1 of 12
Future of Food: This genetically engineered salmon may hit U.S. markets as early as 2020
California startups are growing meat from animal cells
Is France’s groundbreaking food-waste law working?
Americans waste up to 40 percent of the food they produce
Can sustainable farming save Iowa’s precious soil and water?
How a new grain could help combat climate change
Making NewsHour Weekend: A year of reporting on the “Future of Food”
PBS NewsHour Weekend presents ‘The Future of Food’
WFP uses new tech to fight refugee food shortages in Jordan
Lebanon’s refugees use technology to fight food insecurity
How women in Iowa are leading farmland conservation efforts
Meat plant closures trickle down to grain production
Birchwood Cafe’s pancake recipe with Kernza, a greener grain
By Megan Thompson, Melanie Saltzman, Beth Dooley
Mark Bittman’s recipe for McBitty’s Bean Burgers
By Mark Bittman, Megan Thompson, Melanie Saltzman
Mark Bittman’s recipe for cooking the perfect salmon
Chef Kwame Williams prepares zero-waste broccoli coleslaw
By Melanie Saltzman, Megan Thompson
The Future of Food series from PBS NewsHour Weekend and Mark Bittman, former New York Times food writer and bestselling author, features reports about global efforts to produce enough food sustainably and ethically for a growing population.
Reporting for this series is supported by The Pulitzer Center.
By Megan Thompson, Melanie Saltzman, Mark Bittman
By Melanie Saltzman, Christopher Livesay, Joan Martelli, Deborah Gouffran
By Megan Thompson, Melanie Saltzman
By Mark Bittman, Melanie Saltzman, Megan Thompson
By Hari Sreenivasan, Megan Thompson, Melanie Saltzman
By Christopher Livesay, Melanie Saltzman, Alessandro Pavone
By Christopher Livesay, Melanie Saltzman
By Mark Bittman, Melanie Saltzman, Steve W. Thompson
By Melanie Saltzman, Laura Fong
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