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 cities could save bees
Bee populations are struggling everywhere, but ironically they may be better off in cities than in the countryside. Why? Because rural areas have larger swathes of flowering plants when they're in season, but cities have them year-round in the form of urban parks and gardens.
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Here's a food label people can understand at a glance
Designer Renee Walker's food labels, which just won the Rethink the Food Label contest, are elegantly simple. They're dominated by a color-coded box that shows the breakdown of ingredients, including unappetizing shades of gray for additives and preservatives. So in one glance you can tell, say, which of these peanut butters has added filler and which one is mostly ground-up nuts.
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Not your grandma’s strawberries
Your fruits and veggies are less nutritious than they used to be -- find out how much less with this handy interactive infographic.
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How to get into urban beekeeping
This video on rooftop beekeeping in Brooklyn features Tim O'Neal, who blogs at Borough Bees and sometimes teaches Beekeeping 101. If you've been curious about putting together an urban apiary, this will give you an overview of what it's like and why it's good for the world. (Also, handy advice: "[Bees] are somewhat less chatty […]
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McChange doesn't come easy
McDonald's announced that it will include apple slices and a smaller French fry serving in its Happy Meal. How significant is the announcement?
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Green crush: A restaurant, a cause
The Restaurant Opportunities Center of New York honors employers that provide safe, just workplaces for food service workers. Anna Lappe honors them with a haiku.
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The hatin' spoonful: Big Food refuses to swallow guidelines
Loathe to give up its authority over American eating habits, Big Food is already pushing back against modest, voluntary guidelines on advertising to children.
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The sustainable seafood myth
Seafood sustainability ratings don't get to the heart of the matter: If global warming continues unabated, there won't be any fish left to eat.
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Three farms, one dinner [VIDEO]
Join in on an after-hours dinner party with Samin Nosrat of Tartine Bakery showcasing the best local ingredients Bay Area farms have to offer.
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Green crush: The ballad of the green table
Cleaver Co. deserves praise for their delicious food and support of other green groups in New York City.
