Surveys show a majority of Americans support labeling of genetically modified foods. But there is intense debate over what a GMO labeling program should look like and how far it should go.
Despite warnings from the U.S. Forest Service, not everyone's buying that warming temperatures will spell doom and gloom for the sugar maple across the Midwest and Northeast.
A physics professor at Indiana University of Pennsylvania has accidentally hit on a way to determine food freshness that's way better than an expiration date—or the sniff test.
Even if we take dramatic steps to reduce carbon emissions, the reality is for the next 40 years—at least—we’re going to need to farm in a changing climate.
The University of Missouri and Kansas State University have developed pigs resistant to a deadly virus that costs the U.S. pork industry millions every year.
Meat carries a bigger carbon footprint than most foods. But an Ohio couple is raising an environmentally friendly protein you can get behind—as long as you’re okay with eating insects.
Americans are increasingly filling their plates with packaged foods like pre-made pie dough and bagged lettuce. But that convenience comes with a growing energy cost.
A Pittsburgh food pantry is making it its mission to provide more fresh fruits and vegetables. And supporters of the pantry see it as a natural extension of their faith.
