July 2020 DID YOU KNOW? Producing half a kilo (1 pound) of pork uses 75.9% less land and 25.1% less water than it did in 1960? It also requires 7%…
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Hank Campbell, founder of Science 2.0, and author of the best-selling Science Left Behind, believes that a real world problem is the alarming amount of effort that environmental activists have…
Doug Goyings has been a full-time farmer his entire life, managing Goyings Farms in Paulding, Ohio, with the help of his wife Diane and son Jeremy. He is constantly striving…
Clearing up, or rendering, slaughterhouse waste animal tissue, fats, bones and hides might not be top of mind for most people. But when it comes to dealing with inedible animal…
A new video from trade association Food Export Northeast showcases the freshness, diversity and sustainability of seafood from the northeast corner of the United States. The region’s fisheries are sustainably...
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Tina Hinchley is a dairy farmer in Cambridge, Wisconsin – America’s dairy land. She and husband Duane grow around 2,300 acres of crops, not only to be used as cattle…
A look at how U.S. farmers and the food supply chain are responding to the pandemic and the lessons they have learned for the future By Janine Maxwell, The U.S….
Formerly a senior advisor on global food policy and agricultural trade at the U.S. Department of State for 13 years, Jack Bobo is CEO of Futurity, a food foresight company…
Sonny Beal, a third-generation lobsterman, explains how the ethic of conservation was ingrained in him from an early age by his father and outlines what lobster sustainability means to him…
Julie Borlaug is urging the industry to share personal stories of how it is building a safe, sustainable and resilient global agricultural system, providing hope in these uncertain times –...
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Iowa maize, soybean and cow/calf farmer Tim Keegan is a strong advocate of no-till farming practices and precision farming tools, which he uses to increase efficiencies while protecting the land....
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The past decade has brought a wave of conscientiousness as consumers, especially Millennials and Gen-Z’s, seem more interested than ever before to know more about their food’s journey before it…
