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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How to start urban composting in your building
Dirt is great stuff: You can grow things in it, which means that in the future when the only thing left is climate change, zombies, and Terminators designed to look like Kardashians, it will be a kind of wealth. So you should probably be hoarding it like a Ron Paul fanboy hoards gold. The cool […]
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New Agtivist: Growing food sovereignty in the desert
In the unincorporated colonias near the borderlands of New Mexico -- an area known for its poverty and lack of infrastructure -- food activist Rebecca Wiggins-Reinhard is planting gardens and inspiring a new take on food.
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A look at the $175 in your compost
In 2009, U.S. consumers spent a whopping $32 billion on vegetables they bought, never ate, and ended up throwing away. And no, the solution is not to stop buying vegetables.
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An easy shell: Sustainable oysters [VIDEO]
On the Rappahannock River off Virginia's Chesapeake Bay, one family business hopes to restore the waterway's ecosystem, one oyster at a time.
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Lexicon of Sustainability: Biodiversity vs. monoculture
Grist is beginning a Lexicon of Sustainability weekly series. Check out these artistically altered images from around the sustainable food world.
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Honeybee problem nearing a ‘critical point’
Beekeepers from around the country met to talk about the state of the industry, while new information strengthens the case for the role of pesticides in bees' decline.
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NPR has lots of ideas for what to do with Twinkies
The staff at NPR has been responding to the news of Hostess' bankruptcy by getting up to some Twinkie shenanigans. Forget that James O'Keefe stunt, this is NPR's real shame. (But seriously, how do we get in on this action? Call me!) First, Science Desk tried seeing if one would dissolve in Mountain Dew. (Verdict: […]
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The little county that could get California to rethink methyl iodide
Could Monterey County influence the statewide discussion about this toxic fumigant before it goes into large-scale use? Some advocates are counting on it.
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Go ahead, eat McDonald’s. Nobody will ever know
[vodpod id=ExternalVideo.1010447&w=425&h=350&fv=] I’m told, by people with less finicky stomachs, that sometimes even the most well-intentioned foodies and factory-farm opponents really jones for an Egg McMuffin. If you can’t resist the occasional splurge — maybe it’s been a late and smokey night at college, if you know what I mean — then at least you […]
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American beef consumption is at a 50-year low
According to this graph from the Daily Livestock Report, we are way past Peak Beef. U.S. beef consumption has been dropping for the last 40 years, and projections put it back down at 1950s levels this year, which would mean we're eating less meat than at any time in the last 50 years. Americans are eating a lot less meat overall, but beef and to a lesser extent pork have seen the biggest reductions -- which is cool, because cattle and pigs are the most resource-intensive livestock.
