Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Consumers who care about how their food is produced have a growing number of apps they can turn to at the supermarket. The problem? Nailing down just what sustainability means when it comes to food.
The biggest threat to business? Not the new crop of oyster bars popping up around town and elsewhere in the nation. Nor is it keeping up with consumer demand—for now. No, Hog Island is dealing with a different kind of problem.
Farmed fish production will have to more than double by 2050 to keep up with global demand, a report finds. And aquaculture can be far more sustainable than meat production, the researchers say.
About 233,000 gallons of the sticky substance were spilled into part of Honolulu Harbor on Monday. Thousands of ocean creatures were killed as the molasses sinks to the bottom. “Everything down there is dead,” a diver says.
Wasted food creates billions of tons of greenhouse gases, and it costs us precious water and land. The rice lost in Asia and the meat wasted in rich countries contribute most heavily to the problem.
Across the Midwest this summer, scientists are wading into 100 streams to collect water samples and check cages for fish eggs. It’s part of a large study to understand how pesticides and agricultural chemicals from farms are affecting the nation’s streams.
In 2007, Oakland’s Beth Terry decided to give up plastic after seeing a picture of a dead seabird, its stomach filled with plastic bottle caps. Her decision spawned a blog, a book and a movement to make people aware of how much plastic they consume. KQED’s Forum talks to Terry about how, and why, people should reduce their plastic use, from changes obvious (carry your own reusable water bottle) to the surprising (kick that chewing gum habit).
Douglas Gayeton is the co-creator of “The Lexicon of Sustainability”, an ambitious, collaborative multimedia project that aims to educate the public about food systems in the U.S.
The vegan, cruelty-free lifestyle extends beyond food. Compassion for animals and the planet affects what we buy when it comes to everything from body products to furniture to cleaning products to bedding to car interiors. And of course, it affects the clothing we wear.
Many San Francisco restaurants often boast that the fish they serve is “sustainable.” But a closer look suggests that might not be the case. Forum talks with restaurant owners and fish wholesalers about the challenges of catching, selling and serving “sustainable” fish — and what it will take for your conscience to match what’s on your plate.