Climate Food and Agriculture
Climate + Food and Agriculture
EDITOR’S NOTE
Grist has acquired the archive and brand assets of The Counter, a decorated nonprofit food and agriculture publication that we long admired, but that sadly ceased publishing in May of 2022.
The Counter had hit on a rich vein to report on, and we’re excited to not only ensure the work of the staffers and contractors of that publication is available for posterity, but to build on it. So we’re relaunching The Counter as a food and agriculture vertical within Grist, continuing their smart and provocative reporting on food systems, specifically where it intersects with climate and environmental issues. We’ve also hired two amazing new reporters to make our plan a reality.
Being back on the food and agriculture beat in a big way is critical to Grist’s mission to lead the conversation, highlight climate solutions, and uncover environmental injustices. What we eat and how it’s produced is one of the easiest entry points into the wider climate conversation. And from this point of view, climate change literally transforms into a kitchen table issue.
Featured
The people who feed America are going hungry
Climate change is escalating a national crisis, leaving farmworkers with empty plates and mounting costs.
Latest Articles
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New York City bans large, sugary drinks
In a first-in-the-nation move, the NYC Board of Health has enacted limits on the size of sodas that businesses like fast-food outlets can sell.
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Chinese McDonald’s selling a very chic, weird, possibly political black/white burger combo
These black and white burgers might have a political message, which seems like a really cumbersome way to communicate.
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Dear U.S. government, please get your food waste act together
The bad news: The U.S. is lagging way behind the European Union when it comes to cutting down on wasted food. The good news: It wouldn't be hard for us to follow suit.
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Sweet victory: How to have your unprocessed cake and eat it, too
Grist’s green-living pioneer, the Greenie Pig, attempts to eat out, and eat dessert, without consuming any processed ingredients. This could get ugly.
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Coming soon: Non-vegan, non-kosher bananas
Food scientists have come up with an evil plan to make bananas off-limits to strict vegans, people keeping kosher, and anyone with an iodine allergy: They want to coat the fruit with shellfish. Specifically, they’d douse them with a spray derived from shrimp and crab shells. And while I have had some perfectly yummy curries […]
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Millennials: The emerging organic majority?
Today's young adults are more interested in organic food than their parents -- and they're prepared to spend more on it, too.
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Organic food: Still more than an elitist lifestyle choice
In a recent New York Times diatribe, columnist Roger Cohen called organics an "elitist, pseudoscientific indulgence shot through with hype." We beg to differ.
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The man without a plan: Romney has no real food and farming platform
Even when pressed, Mitt Romney has very little to say about food and agriculture -- unless it's a question of food safety, in which case he wants to let Big Food off the hook.
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Congress has three choices on the farm bill: Pass, renew, or flake
As lawmakers return from their August recess, and the current farm bill gets dangerously close to expiring, a whole host of sustainable food policies are at risk of disappearing.
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Heirloom melon and tomato gazpacho [Recipe]
Want to impress the guests at your next dinner party? This refreshing seasonal soup offers a blast of intense flavor.
