Pow Pow and Sticky Rice's Collaboration: Noridojo Pop-Up
A sushi pop-up for those that believe fish are indeed friends, not food.
by Sara Shelton
at American University
Why Coconut Bowls Are Much More Than Just Trendy Instagram Props
Coconut bowls not only enhance your meal's aesthetics, but are unique, reusable and eco-friendly alternatives to wasteful dishes.
by Charlotte Ross
at Cal Poly San Luis Obispo
6 Plastic Straw Alternatives to Help You Save The Turtles
Single-use plastic is out. Reusable straws are in!
by Amanda Arnone
at University of Florida
Why "Skip the Straw" Should be Your New Motto
Join Starbucks in going strawless and discover some other easy ways to use less plastic.
by Sarah George
at University of Arizona
5 Things You've Gotta Try At Home With Leftover Rice
Bored of eating plain boiled rice every day? Well, it's time for a makeover!
by Apoorva Jain
at University of Delhi
How to Stay ~Somewhat~ Healthy on Vacation
Eating healthy on vacation is not always easy, but follow these steps and you'll be able to maintain your fitness and health anywhere you go!
by Lee Levi
at University of Pittsburgh
The Crumb-Proof Way to Eat a Nature Valley Bar
Want a Nature Valley granola bar but don't have access to a vacuum? Problem solved.
by Ella DeBode
at Northwestern University
What I Learned in my Food, Design, & Technology Class
Some food inno-inspo for thought.
by Jacklyn McNulty
at Stanford University
How to Make Your Mealtimes More Eco-Friendly
Good for you, good for the environment.
by Monique Courtney
at University of Melbourne
What Is Rhubarb? Everything About This Spring Veggie
It's got to have more of a use than just being sweetened and tossed into a dessert.
by Sanya Sharma
at Bergen County Academies
5 Tips for Being a Sustainable College Student
Being a sustainable college student is one of the most important ways to help give back to our environment.
by Lily Iler
at St. Louis University
Holiday Gift Guide: From One Foodie to Another
The holiday gift guide that'll help you find the perfect gift for the foodie in your life.
by Sydney Cheng
at New York University
