Of growing interest to farmers, researchers and food companies, the regenerative agriculture movement introduces new scientific understandings to agricultural traditions as ancient as farming itself. 

Contemporary food studies programs are increasingly addressing the multifaceted challenges of food and its politics, including social justice, food sovereignty, and environmental sustainability.

The scent of warm spices wafted from the pilau steaming in its clay pot over a charcoal brazier.  Cumin, a memory of Persia.  Black pepper and cinnamon, brought in dhows on the trade winds across the Indian ocean.  A fusion not just of flavors but of waves of cultural influences washing over the island. 

We may be as American as apple pie, but it is more appropriate to consider the banana as our national fruit. Although every banana is imported from overseas, unlike our locally grown apples, we eat more bananas each year than any other fruit—about twenty-eight pounds per person. 

What does it really mean to eat sustainably, if you want to align your personal environmental values with good eating? 

Two and a half years ago, the Wildlife Conservation Society embarked upon a partnership with New Worlder to explore connections between conservation and gastronomy throughout the Americas.  This column marks the final installment in our WCS series.

We know that agricultural production is the leading driver of tropical deforestation, but we also know an expanding global population creates a greater and greater demand for food. Is industrial agriculture the only way to meet this need?