How to Support Women in the Food Industry
Bite-sized pieces of feminist praxis.
by Annabelle Long
at University of California – Berkeley
Sun Basket Meals are a Basket Full of Sunshine
Easy, quick, organic meals in 30 minutes that are good for you and the environment? Yes, please.
by Allison Walter
at University of Pennsylvania
17 Green Fruits and Vegetables In Season for St. Patrick's Day
And no, four-leaf clovers aren't on the list!
by Emily Petruska
at University of Florida
What the New Canada's Food Guide Means for You
Don't make these mistakes when using the new Canada's food guide.
by Avery Zenker
at University of Guelph
3 Grocery Stores Where You Can Shop More Sustainably
Being thrifty is cool – so grocer moguls are thinking creatively to cut costs and still create value for our eco-conscious generation.
by Sylla Mulia
at Boston University
The Future of Hamburgers has Arrived, and It Doesn't Include Meat
With the meat industry becoming a growing threat to the environment, what does this mean for the All-American hamburger?
by Amelia Wolff
at Boston University
What is the University of Guelph's Flourish Project and How Can You Get Involved?
What would normally end up in a landfill is spent grain from Guelph's breweries, but here's how you can help turn it into flour for local bakeries, and reduce waste
by Myra Enriquez
at University of Guelph
Everything to Love About The Current Oat Milk Trend
I'm team oat!
by Caroline Becker
at Villanova University
Red Door Eats Serves Tasty, Unique Sandwiches To Berkeley Students
Say goodbye to your regular sandwich order.
by Jazmine Velasquez
at University of California – Berkeley
Eating for the Earth One Meal At A Time
Sustainability shouldn't be kept a secret, it should be spread to every nation in the world.
by Olivia Shah
at James Madison University
Enjoying Berkeley's Gourmet Ghetto on a Budget
Good food doesn’t have to break the bank.
by Annabelle Long
at University of California – Berkeley
How to Reduce Food Waste and Give your Food a Second Use
Food waste shouldn't be waste yet if it can have a second use.
by Coco Liang
at University of Guelph
