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By Hari Sreenivasan, Megan Thompson, Melanie Saltzman
Detroit is known for the rhythms of Motown and the hum of automobile manufacturing plants. Now, one nonprofit is adding a new sound to this urban landscape: the buzzing of bees. Special correspondent Mary Ellen Geist reports on the efforts…
By Mary Ellen Geist
Iowa is a powerhouse producer of corn and soybeans. But all the industrial farming has come at a cost to the environment. Today, there's a growing number of farmers adopting more sustainable practices in a bid to save Iowa's precious…
By Mark Bittman, Melanie Saltzman, Megan Thompson
If food waste were a country, it would be the third-largest emitter of greenhouse gases behind China and the United States. NewsHour Weekend's Megan Thompson sat down with Elizabeth Balkan, director of food waste for the Natural Resources Defense Council,…
By Megan Thompson, Melanie Saltzman
People are eating more fish than ever, and a third of global stocks are threatened by overfishing. A small company says its genetically engineered salmon can help meet the demand, as critics say it’s a step in the wrong direction.
By Megan Thompson, Melanie Saltzman, Mark Bittman
By PBS NewsHour
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…
A former banana plantation in Costa Rica is now a school -- but the curriculum still involves growing fruit. EARTH University, founded in 1992, trains students from developing nations in responsible, sustainable agriculture. Graduates then apply their knowledge in their…
By William Brangham
President Anote Tong of the tiny Pacific Island nation of Kiribati, announced Monday the closure of a vast fishing ground known as the Phoenix Islands Protected Area. The area, which spans over 150,000 square miles of ocean -- roughly the…
Amid increased promotion of organic foods and pushes to support local growers, an agricultural analyst and a New York City chef discuss the broader economic impact of buying local, in-season foods.
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