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  • The Impossible Burger: Inside the Strange Science of the Fake Meat That 'Bleeds'

    Matt Simon

    September 20, 2017 |

    Wired |

    Text |

    1500-3000 Words

    Response Location: United States, Silicon Valley, California

    A genetically engineered fake meat that smells, tastes and has the same texture as a regular beef burger? Sounds impossible, but it's not for the Impossible Burger. Made from ingredients such as wheat and potato protein and coconut, it's the tactic of extracting heme (the ingredient found in the hemoglobin of cows) from leghemoglobin (a the plant alternative) that really helps the Impossible Burger succeed. This success is also a success for the environment by using less land, a quarter of the water and emitting an eighth of the greenhouse gases than is reported for livestock rearing.

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  • This Tiny Country Feeds the World

    Frank Viviano Luca Locatelli

    September 15, 2017 |

    National Geographic |

    Multi-Media |

    Over 3000 Words

    Response Location: Netherlands, Wageningen

    By using new technology and shared knowledge, the Dutch have become global leaders in agricultural innovation and solutions to fight famine. Work being done at Wageningen University & Research has allowed farmers in the Netherlands to grow crops year-round and in all kinds of weather, while eliminating the use of chemical pesticides and reducing the dependence on water by as much as 90 percent at some farms. Exporting these techniques to other countries has its challenges, but international graduate students are working to implement these programs in their home regions to help people experiencing hunger.

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  • How a Free Grocery Store Is Cutting Food Waste—and Hunger

    Rina Diane Caballar

    September 12, 2017 |

    Yes! Magazine |

    Text |

    800-1500 Words

    Response Location: New Zealand, Wellington

    In an era when 1.3 billion tons of food are wasted each year, a nonprofit organization in New Zealand called The Free Store collects surplus food from cafes and restaurants to redistribute to the public - at no cost to the consumer. The Free Store, which started in Wellington and has spread across the country, opens its doors every weeknight to anyone in search of a free meal, regardless of economic background or status.

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  • Black Neighbors Band Together to Bring in Healthy Food, Co-op-Style

    J. Gabriel Ware

    September 11, 2017 |

    Yes! Magazine |

    Text |

    800-1500 Words

    Response Location: United States, Detroit, Michigan

    In Detroit, and throughout the country, many people find themselves in "food deserts", or places where access to fresh fruits and vegetables is extremely limited. Black residents are addressing these issues via the creation of their own food production and supply network called the Detroit Black Community Food Security Network. Through this network, Black neighbors created a co-op grocery store that promotes urban agriculture and healthy eating.

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  • The task: Creating healthier communities with corner store produce

    Emily Dech

    September 05, 2017 |

    Richland Source |

    Text |

    1500-3000 Words

    Response Location: United States, Mansfield, Ohio

    For many low-income community members, access to healthy food choices can be more challenging than many might think, especially when they lack private transport. Richland Public Health is leveraging the Communities Preventing Chronic Disease grant to help corner stores - which for many neighborhoods, are the only stable location from where to purchase food - to have healthier offerings, especially produce from local farmers, and other counties are taking on the initiative as well.

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  • Malawian Farmers Adapt in the Face of Climate Change

    Deogracias Benjamin Kalima

    August 31, 2017 |

    Earth Island |

    Text |

    800-1500 Words

    Response Location: Malawi, Lunzu

    Malawian farmers have been hit hard by climate change over the last two farming seasons, and have thus seen a drop in agricultural production. To combat these losses, agriculture experts have begun implementing climate-smart farming practices that allow them to "sustainably increase productivity, enhance resilience (adaptation), reduce greenhouse gas emissions where possible, and help with achievement of national food security and development goals" according to the Food and Agricultural Organization.

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  • How Startups and Nonprofits Are Collaborating to Build the “Clean Meat” Industry

    Kenny Torrella

    August 30, 2017 |

    Conscious Company Media |

    Text |

    1500-3000 Words

    Response Location: United States

    When scientists, startups and non-profits team up, everyone benefits - or so it seems in the case of creating clean meat. While there has been a push to focus on reinventing meat due to animal farming's impact on the environment as well as questionable ethical practices, funding such research isn't always the most practical. New York City-based non-profit, New Harvest, however, is changing that practice by "funding open-source university research that for-profit ventures and other scientists can build on."

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  • Wasted Bread Is Being Brewed Into Craft Beer

    Tracy Staedter

    August 23, 2017 |

    HowStuffWorks |

    Text |

    800-1500 Words

    Response Location: United Kingdom, London

    To the two social entrepreneurs who founded nonprofit Feedback, the massive amounts of food waste being tossed into landfills in the UK and USA each year was a mounting challenge that required a creative solution. So they founded Toast Ale, a craft brewing company that not only reduced food waste by using unwanted bread from bakeries to brew their ales, but helps bring awareness to the issue through the brand, which is growing in popularity.

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  • Food pharmacy a possible solution to combat food insecurity, related health issues

    Emily Dech

    July 26, 2017 |

    Richland Source |

    Multi-Media |

    800-1500 Words

    Response Location: United States, Mansfield, Ohio

    The ProMedica Toledo Hospital increases access to healthy food for low-income families through a novel kind of pharmacy. Patients receive free produce, recipes, and guidance from a dietician on how to treat and prevent diseases like diabetes and high blood pressure while improving eating habits. The food pharmacy serves over 800 people per month, and patients feel better mentally and physically.

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  • Madagascar: No more fish? We'll farm seaweed instead

    Jacopo Pasotti

    June 25, 2017 |

    Deutsche Welle (DW) |

    Multi-Media |

    Under 800 Words

    Response Location: Madagascar, Tampolove

    Adapting to climate change in coastal areas means adjusting local fishing and cultivation practices. Residents of Velondriake, a locally managed marine area in southern Madagascar, have introduced seaweed and algae farming as an alternative to fishing. With the help of Blue Ventures, an NGO based in the UK, and the University of Toliara, residents are monitoring their ecosystem and finding new markets for their harvests.

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