In the US, an estimated 77 million tons of food are wasted annually, even as one in eight American families struggles with hunger. Growing all that food that no one eats wastes financial and natural resources, while also contributing to climate change. Food is the number one item we throw into landfills, where it drives almost 60 percent of their methane emissions.

But there is an easy way to cut down a large portion of that food waste: Change the “best by” labeling system. According to new research by MITRE and Gallup, there are more than 50 different date label phrases in most grocery stores today—“sell by,” “use by,” “best if used by,” “enjoy by,” and so forth—leaving consumers confused about whether these terms refer to freshness, safety or other issues. As a result, one third of all consumers “often or always” throw away food that has passed its date label. The end result is that households and food businesses throw away perfectly wholesome food (6.5 million tons annually in the US, which is nearly 10 percent of all US food waste) and spend an average $1,500 a year per household on food that they then toss in the trash. 

The US has set a goal to halve its food waste by 2030. To accelerate progress, the Zero Food Waste Coalition (a group of nonprofits, major food businesses and communities) has come together to help advance two commonsense pieces of bipartisan legislation: the Food Date Labeling Act (FDLA) and the NO TIME TO Waste Act. Congress should pass both these acts in the upcoming Farm Bill.

The FDLA aims to establish a consistent, easy-to-understand food date labeling system, at no cost to the government. The FDLA would streamline food labeling into two simple categories: “Best If Used By” to communicate peak food quality and “Use By” to indicate the end of a product’s estimated shelf life. Most importantly, the act would launch an education campaign to help consumers understand the difference between these categories.

Simplified date labels are one of the most cost-effective strategies to reduce food waste across the supply chain—with the majority of the benefits going to consumers. The FDLA would also make more food available for donation by clarifying that food can still be donated after a quality date (which 20 states prohibit or restrict today). More than 23 industry leaders, such as Walmart and Unilever, have signed on in support of the FDLA.

In addition to the FDLA, the NO TIME TO Waste Act would establish an Office of Food Loss and Waste at the US Department of Agriculture. This office would spearhead a whole-of-government approach to reducing food waste, strengthen food waste research, create consumer awareness campaigns and support public-private partnerships and local food recovery efforts. 

These two pieces of legislation are a no-brainer for Congress to pass. Tackling food waste is good for consumers, businesses and the environment. Meeting our national goal of reducing food loss and waste by 50 percent would deliver a $73-billion annual net financial benefit (again, in large part to consumers), reduce greenhouse gas emissions by 75 million metric tons and create 51,000 jobs over 10 years. The 2024 Farm Bill is a golden opportunity to make meaningful progress in our fight against food waste, help families stretch their limited food dollars and transition to a more efficient and sustainable food system. 

Pete Pearson. Photography courtesy of Pete Pearson/WWF.

Pete Pearson is senior director of food waste with World Wildlife Fund in Washington, D.C.

The Zero Food Waste Coalition aims to inform and influence policy at the local, state and federal levels and share policy updates and opportunities with partners and stakeholders around the country to bring consumers, businesses and government together to make food loss and waste history. The Coalition was launched by NRDC, WWF, ReFE, and FLPC in April 2023, formalizing a partnership that began in January 2020.

The post Opinion: Congress Should Standardize Food Labels in Farm Bill to Curb Food Waste appeared first on Modern Farmer.

Transitioning away from a system often characterized by carb-heavy, frozen and fried food can be a multi-year process, says Dreibelbis, and it starts with an in-depth assessment. “[Is the district] cooking anything at all? Are they buying everything prepackaged?” says Dreiblebis. “Do you have the equipment that you need to start cooking from scratch, even smallwares like cutting boards and knives? Some districts don’t even have that.”

From there, small changes add up to make a big difference: More than 28 million lunches are served every day in schools across the US, and for some students, that lunch is their most nutritious meal of the day. For schools with a breakfast program, evidence suggests that students who eat breakfast at school score higher on tests. But schools are up against many roadblocks, from staffing challenges to rising food costs.

Changing a school’s lunch program takes time, resources and commitment. Modern Farmer spoke with the four trendsetting schools to find out how they’ve made changes in their school lunches, what’s working and what the kids are saying about their new favorite foods. 

Students in the Clear Lake Community School District learn more about their vegetable of the month: corn. (Photography submitted by Julie Udelhofen)

Lowering the pressure 

“I was just reading that one in six kids have high blood pressure,” says Julie Udelhofen, food service director at Clear Lake Community School District in northern Iowa. “Sodium is an issue; so is sugar. We see it every day.” 

For Udelhofen, the health of the roughly 1,450 kids in her schools is a top priority, with sodium a particular issue. To combat the rise of sodium, Udelhofen has made two major changes. First, she’s moved away from pre-packaged and frozen foods as much as possible and brought in local fruits and vegetables, conducting taste-tests with her students. “We’ve done beets, kohlrabi, rutabaga and parsnips. We had all kinds of radishes, and about 10 different varieties of peppers, and the kids go down the line and pick their favorites,” says Udelhofen. The key, she says, is to introduce these foods in a low-pressure environment, making it a game of sorts. “It’s a lot of fun, because the kids are wholly invested in it. They will stop and taste things and talk to us.” 

Behind the scenes, Udelhofen and her team have drastically cut sodium levels by making their own spice blends, which have been a big hit with the kids. “That’s one of the best things we’ve done, especially in the middle school and high school.” They offer a garlic and herb blend, along with Greek and Italian seasonings that kids can add to their meals, without the heaping helping of sodium from traditional blends. 

At Sandy Valley School District, staff make up pre-packaged fruit and vegetable pouches for kids to grab and snack on. (Photography submitted by Tina Kindelberger)

Broccoli at breakfast

Most adults are probably not grabbing broccoli at breakfast, but somehow, Tina Kindelberger, food service supervisor at Sandy Valley Local School District in eastern Ohio, has turned the children in her schools into broccoli fiends. 

“It’s so cute when they do that,” says Kindelberger. “I see kids walking in here with packs of broccoli, and it’s 7:30 am.”

Kindelberger started her team’s transition to scratch cooking by first just making raw fruits and vegetables available to the kids at each meal. Rather than change everything they were cooking at once, they just added in a case in the cafeteria with packages of produce such as carrot sticks, tomatoes, snap peas, bananas, apples and yes, broccoli. “The kids seem to be excited when we bring out new things and try new things. I had plums out one day, and I couldn’t believe how many kids asked me what they were. They’d never seen a plum,” says Kindelberger. But they’re now primed to try these raw fruits and veggies, which also means they’re more willing to try the cooked options as the district moves to scratch cooking.

Kindelberger and her team feed about 700 students a day, from kindergarten to high school, and each age group has different tastes and preferences. For her, the first step to changing the menu was consulting with the kids. “I meet with [students] on a regular basis, and we get a lot of feedback,” she says. One request, from the older students, was a breakfast smoothie station. So, Kindelberger got a grant for a blender, and now there are fresh fruit smoothies. “The biggest thing is getting your kids involved, getting their opinions, because it does matter. They want to be heard.”

Carlee Johnson McIntosh has made many changes to her schools’ breakfast program, including adding a grab-and-go fruit station. (Photography submitted by Carlee Johnson McIntosh)

Spaghetti and moose balls

Local food looks a lot different in parts of Alaska than in much of the rest of the US. While many school districts are working with beef and potatoes, Carlee Johnson McIntosh, the food service director in the Petersburg School District in Southeast Alaska, has a freezer full of Sockeye salmon and moose meat. For her, working with local farmers sometimes means getting food delivered by boat from neighboring island farms. 

Her commitment to eating and preparing local foods started from a young age; Johnson McIntosh has allergies and was always looking for ways to alleviate and control her symptoms, so she became interested in what she was eating. Now that she supervises 450 students at her schools, she’s especially committed to ensuring they have high-quality and freshly prepared options. She’s spent the last decade advocating for changes at the school level, from altering when kids can eat breakfast to updating the kitchen facilities to allow for more scratch cooking. 

“Previously, the mealtimes were crammed together. The breakfast was before school and almost nobody showed up. Now, we’re after the bell,” and kids actually show up for breakfast, she says. She’s also had to push the district on purchasing more raw food and getting her staff certified to do more than just reheat frozen packages. “My first step was to talk to our health authority and see where our deficiencies are. Why is it that we are not adequately meeting a restaurant standard? We are feeding an at-risk population, so we should be held to the same standards [as other facilities].” 

That required some creativity on her part. While previous frozen options might be chicken nuggets, for Johnson McIntosh, local proteins are more likely to be moose, herring eggs or Sockeye salmon. So, that’s what they have. Now, the kids are chowing down on moose stroganoff or spaghetti and moose-balls, along with a daily salad bar. 

At RSU89, staff engage students in taste tests, to try out new recipes. And you even get a sticker for participating. (Photography submitted by Denise Tapley-Proctor)

One-bite policy

Not every new menu item is going to be a hit. Denise Tapley-Proctor, food service director at Regional School District 89 in Maine, knows that well. As she’s moved her team over to scratch cooking, there have been some fantastic wins and some less-than-stellar reviews. “We did a vegetable panini that the adults in the school system really liked and the high school kids were OK with. But the little kids were like, ‘no, don’t put vegetables in my grilled cheese.’ It was just a no go.” 

But that’s all part of the process, says Tapley-Proctor. One of the staff on her food service team introduced the “no thank you bite” policy when introducing a food of the month. You don’t have to eat the whole thing, but you have to take one bite to try it. Plus, you get a sticker if you do. 

The one-bite policy has been a great help to Tapley-Proctor and the team while they feed about 225 students a day. It’s allowed them to take a gradual approach with the changes, phasing in one new meal or even one new ingredient at a time. 

“Instead of bringing the box of instant potatoes, see how much longer it takes and how much better the flavor is [to make your own],” she says. “If we have leftover rolls from the day before that we didn’t serve the kids, if you cut them up and throw some spices on them, bake them in the oven, you have homemade croutons, and the kids are excited to put it on the top of their meal. It’s the little things that lead to the big thing.”

They’ve also started working with local farmers, teaching kids how plants grow. “We’ve learned that if the children have a stake in it somehow, like if they grow the food, they’re more apt to want to eat it,” she says. They’ve grown tomatoes in the school garden, then used the after-school program to make a salsa, which went on the menu the next day. “The kids were like, ‘this is our salsa,’” she says. 

Tapley-Proctor says it’s been a process for the staff as well. She’s helped them get training from the Chef Ann Foundation on kitchen skills and learning new recipes. But even with extra effort, she says the feedback from the kids is what makes it worth it. While serving a chicken pot pie, one of the students told them that it “made her belly happy.” Another boy was having a bad day, and then had some fresh watermelon with lunch. “This makes me think of summer and fireworks,” he said. “He had gone from a bad mental health day to a good mental health day because of the food.” 

A typical lunch tray at Sandy Valley School District. (Photography submitted by Tina Kindelberger)

Care about your cafeteria? Here’s how to get involved

The USDA will finalize proposed legislation around school lunches this month, with updates to its nutrition standards and exceptions for local and traditional foods. In the proposed changes, schools would have to reduce sodium levels, limit added sugars and would be allowed to use locally grown, raised or caught food that has been minimally processed in their menus. Updates will be phased in over the next five years, with the first changes coming to menus in the fall of 2024. 

If you have kids in school and are interested in helping bring about changes in your own district, everyone Modern Farmer spoke with recommended reaching out to the food service director at your school to find out what kinds of foods the school is working to introduce to kids and how. They’re the ones that feed your kids every day and can speak about their goals when it comes to nutrition. Some schools will even welcome parents to join their kids for a lunch period, to get a first-hand look at what’s on offer. 

You can also get involved at the state level, organizing around campaigns such as Healthy School Meals for All. For a list of what’s happening in your state, check out this map from the National Farm to School Network. 

And if you work in a school district, Dreibelbis advises that you make the switch to scratch cooking one step at a time. Take a cafeteria classic: boxed macaroni and cheese. You can change one element at a time, such as purchasing a pre-mixed cheese sauce but cooking your own pasta. Once that’s second nature, add one more element. “If you’re making something like a homemade cheese sauce, you’re using flour, butter, milk, cheese and salt. And right there alone, you’re going from what was probably 30 ingredients to five.”

The post On the Ground With the Schools Learning What It Takes To Improve Lunch Menus appeared first on Modern Farmer.

There’s no doubt that industrial animal agriculture carries a laundry list of sins; greenhouse gas emissions, biodiversity loss, deforestation, water pollution and labor rights abuses are just a few examples. But there’s also evidence that some regenerative grazing practices can enhance biodiversity, improve soil health and—possibly—sequester carbon. Not only that, but animal husbandry also has significant cultural value and eating animal products can have health benefits.

For some people, eschewing meat—or even all animal products—entirely is the only reasonable course of action. But for those who don’t want to go so far, “less” and “better” can seem like a pragmatic solution: There’s no need to cut out meat altogether; just cut down. Choose quality over quantity. Dig a little deeper, however, and things once again get very confusing. How much less is less? And how do we determine which meat is better?

Are chicken and pork the most climate-friendly options? Is it better for the planet to eat locally or organically? What’s the impact on my physical health of choosing one meat—or one meat alternative—over another? To be able to weigh up all these questions and accurately calculate which kind of meat and how much is “OK” for us to eat, the average consumer would need far more information, time and energy than anyone typically has at the grocery store. It can feel like we’re doomed to fail before we’ve even made a start.

Here’s the thing: There is no right answer when it comes to meat. And that’s OK. 

These questions and warring data points spurred us to make Less and Better?, our new podcast series from Farmerama Radio. Exasperated and concerned by the lack of nuance around this pressing issue, we wanted to try a different approach—one that attempts to illuminate the values and priorities that underlie even the most allegedly scientifically motivated positions.

For many people, the answer is simple: Just go vegan, or at least vegetarian. Studies show that diets without animal products have one-fourth the climate impact of meat-filled diets—from using less water and land and producing fewer carbon emissions. Rather than wrestling with the “best” meat to eat, many choose to forgo it altogether. 

But not everyone can do that. Meat holds cultural significance for many, and it can have nutritional benefits. There’s also a difference between heavily processed meat products and unprocessed meat, both in their effects on the body and the climate. So, for folks unable or unwilling to give up meat entirely, eating better-quality meat, and less of it, is the best approach. But even then, there are questions. The “right” answers to questions of how much less or what is better depend not only on a dizzying array of complex data but fundamentally hinge on which outcomes you believe are worth pursuing. Some argue that intensive factory farms produce fewer greenhouse gas emissions, in general, than extensive, pasture-fed systems. Others disagree strongly with this, but say, for the sake of argument, we accept this as true. At first, it seems simple: “Better” meat is factory-farmed meat. Now we just need to figure out how much “less” we should eat.

But what if we think the most important issues are biodiversity loss and ecosystem health? Or water pollution? Or workers’ rights? Or animal welfare? We address each of these issues in our series, and each of them points to a potentially different answer. On that last point, for example, animal welfare scientist Professor Françoise Wemelsfelder argues that recognizing farm animals as sentient beings “probably means that large industrial farming systems are not morally feasible.”

Wrestling with these concepts and questions is a valuable and valid exercise; it’s commendable to make decisions about your consumption and purchases that reflect your morals and values. But, like comparing apples with oranges, trying to find the perfect answer is an impossible task. It could even have negative mental health outcomes. Research in the field of consumer behavior has shown that we can experience negative emotions when trying to make choices that force us to make “emotionally laden trade-offs.” And, higher levels of eco-anxiety are reported among folks with more environmental awareness. 

What “less” and “better” means for you also depends on what interests, values and biases underlie your particular vision of what the world could, and should, look like. Efforts to boil less and better down to simplistic questions of CO2 emissions per livestock unit or the relative technical merits of soil carbon sequestration versus cellular agriculture ignore political questions. Questions such as who benefits? Who holds the power? Who has access to “better” meat? And what kind of future are we building?

Ultimately, we don’t think it’s possible to provide a simple, silver-bullet answer to the question of what constitutes “less” and “better” meat. But we also think that’s kind of the whole point. When it comes to less and better meat, we think the real question we need to ask is better for whom and for what?

Listen to the podcast series Less and Better? by Farmerama Radio here. 

The post Opinion: There’s No Right Way to Eat Meat appeared first on Modern Farmer.

Conservationist Eric Steen aims to change that. His Earth to Beer project is bringing together over 35 breweries from across the US to make a commitment to brewing a mindfully sourced and packaged beer in collaboration with local environmental nonprofits this Earth Day, “to pack as much sustainability as possible into each can.”

As the impacts of climate change intensify worldwide, there is a greater awareness that we need to make changes in our daily lives to help combat its effects. With this project, Steen is enabling breweries and drinkers to do this in an open-ended and collaborative fashion. “What I think is truly unique about Earth to Beer is that we don’t prescribe a specific way to approach the environmental question,” Steen explains. “We aren’t telling brewers to buy organic only, we’re saying that organic is one of many great options that also include local, regenerative agriculture, other certifications like Salmon-Safe, non-certified but responsibly grown, and more. This decentralized approach allows breweries to get creative in ways that make sense for them, their budgets, and their communities.” 

Ghostfish Brewing of Seattle is putting out an oyster stout and supporting the Puget Sound Restoration Fund as part of the Earth to Beer project. (Photo courtesy Ghostfish Brewing)

Steen aims to make the project as accessible as possible for breweries and drinkers, offering negotiated discounts with suppliers, information about ethical sourcing, and marketing and branding resources and custom artwork to help breweries attract interest from customers and retailers. Brewers can make any style of beer and use whichever sustainable resources they feel will suit their needs best. Recipes released already include Aslan Brewing’s classic Amber Ale, which uses all Salmon-Safe certified hops, and GearHouse Brewing’s Imperial Honey Wheat Ale brewed with Pennsylvania honey and aged in locally sourced whiskey barrels.

Earth to Beer features participants from Alaska to Texas to Hawaii, all of whom have committed to working with sustainable suppliers and partnering with a local environmental nonprofit. “We’ve asked breweries to reverse the role of what normally happens with a nonprofit — usually the nonprofit approaches the brewery and there’s a pretty hands-off way of giving donated beer for a cause. In Earth to Beer, breweries have to find a nonprofit they want to work with, do the outreach and invite them in” says Steen.

Oddwood Brewing in Austin TX has chosen to partner with the Colorado River Alliance for the project. “With good, clean water being absolutely crucial to the creation of good beer we, as a small community-oriented brewery, wanted to team up with those that are fighting to protect our water and communities,” says Oddwood’s events and operations manager Charlie Mikulich. Oddwood is also sourcing its malt from TexMalt, a locally based supplier that works with nearby farms to reduce the carbon footprint of malt supply. It is also sourcing from Yakima Chief Hops, a grower-owned family farm collective that uses green energy to power its facilities, a water reclamation program to keep local habitats safe, and created the Green Chief Program (a sustainability management program that promotes and develops guidelines for all their farms). 

Breweries are required to pay a small fee to join Earth to Beer and make a contribution to the nonprofit of their choice, depending on brewery size, ranging from $500-$1,000 minimum. They are also expected to begin open-ended collaborations, such as providing beer for events and offering free meeting spaces. For startups and minority-owned breweries, sponsor Arryved, which specializes in point-of-sale technology, has provided a stipend so cost doesn’t prohibit participation. “Building a better world through beer requires not only more sustainable ingredients and processes, but also more opportunities for people of color to participate and contribute to the creativity and problem solving we will need to get there,” says Aaron Gore, Director of Community and Partnerships at Arryved.

MadTree Brewing in Cincinnati, Ohio organizes staff volunteer days and donates one percent of all sales to local nonprofits. (Photo courtesy MadTree Brewing)

Another sponsor and collaborator is Canworks, the first US company to print directly onto aluminum cans, eliminating plastic waste and making them recyclable. “There is a challenge in consumer awareness. Most consumers don’t realize that many of the cans they recycle are covered in shrink sleeves and those cans are going straight to a landfill because of that,” says Canworks head of marketing Daniel Rigdon. That’s where Earth to Beer comes in. “Educating consumers so they can make informed decisions is the fastest way to effect change,” Rigdon explains.

Steen aims to spearhead wider industry change by creating a multi-layered, inclusive, educational and open-ended initiative. “Formalizing a campaign around Earth Day and institutionalizing it will go a long way to get breweries who aren’t thinking about their impact to start to care,” he says. This is also the goal for Tulsa OK’s Heirloom Rustic Ales, which is partnering with the Conservation Coalition of Oklahoma. “Our hope for this project is that other brewers (and growers) will see that consumers appreciate, and even gravitate towards, agriculturally holistic products,” says co-owner and brewer Jake Miller. 

For Steen, the key goal is to raise awareness about brewing and drinking intentionally. “If you’re not already intentional in the way that you source your ingredients, consider making one beer a year where you change things up. And each time you make this beer, get a little more intentional about it,” he says. His advice to consumers? “Ask breweries what they’re doing to support producers and suppliers who are environmental stewards, and go out of your way to support breweries that are intentional.”

Earth to Beer releases will be available around the country this April. Find the full list of participating breweries here.

The post Drinking, and Thinking About, More Sustainable Beer appeared first on Modern Farmer.

 In the aftermath of the war, the Universal Declaration of Human Rights was accepted by members of the United Nations (U.N.) at the Palais de Chaillot in Paris. Among the resolutions in the foundational text is Article 25. It reads, in part: “Everyone has the right to a standard of living adequate for the health and well-being of himself and his family, including food, clothing, housing and medical care.”

The right to food seems so basic; in 1948, it seemed unimaginable that we would be where we are today, with 828 million people living in hunger, according to the latest numbers from the World Health Organization. Most of those people—more than 85 percent—live in areas affected by conflict and war.

In 2015, the U.N. targeted 2030 as the year it would end hunger and food insecurity. In the past decade, we’ve seen catastrophic wars and food crises in South Sudan, Syria, Yemen, Haiti, Gaza, Ukraine and Somalia topping the list, with tens of millions of their citizens suffering almost unimaginable hardship, hunger and suffering. The populations in those conflict zones risk starvation, because access to food has been either coincidentally or intentionally cut off. 

While the U.N. unanimously passed a resolution condemning the use of food insecurity and starvation as a tactic of war in 2018, the resolution isn’t legally binding. The only way the millions of people in conflict zones are getting food that they don’t grow or find themselves is through the efforts of nongovernmental organizations (NGOs) and nonprofits, often staffed by volunteers who risk their lives to deliver food to people on the front lines.

The circumstances and details of delivery vary considerably. 

“Logistics for delivery of aid differ depending on many factors, from the location, geography and weather to the nature of the disaster, beneficiaries, time of year and level of conflict,” says Christine Quinn Antal, co-founder of the nonprofit Task Force Antal and a veteran with years of experience operating in conflict zones and managing crises. Task Force Antal focuses on providing food, evacuation support and humanitarian aid with a team of elite special operations veterans in conflict zones across the world. “Keeping supply chains safe and secure is always a major focus, so we can maintain confidence that the food and supplies we’re delivering make it to the intended location without any tampering.”

Photography provided by World Central Kitchen.

Delivering aid in Somalia

For decades, Somalia has been enduring conflict and extreme drought. While the country’s Civil War was sparked in 1991 when Siad Barre’s military junta was overthrown, it has since devolved to include multiple warring rebel groups. Currently, more than four million people there are acutely food insecure and 1.7 million children aged five and under are expected to suffer acute malnutrition this year, according to CARE International.

CARE works in 97 countries, in a mission to promote social justice and defeat poverty. Justus Liku, the Kenya-based senior director of Humanitarian Response and Impact, explains that delivering food aid is one measure CARE takes to assist those in need. 

“The drought in Somalia has killed tens of thousands of people and decimated crops and livestock that people depend on for their lives and livelihoods,” says Liku. CARE relies on food imported from nearby Kenya and Ethiopia and imports corn from Western Europe.

It also relies on imported nutritional supplements that malnourished children and parents need, as there is no supplement industry local to Somalia. “Getting food aid to people is very challenging in Somalia because there are so many conflicts, so crossing from one zone to another requires a great deal of planning and coordination.”

To conquer the logistics of delivering food by truck from one conflict zone to another within Somalia, CARE relies on a chain of local connections who meet each other near border crossings and deliver food from one truck to the other. 

“The drivers know each other, and remain in contact,” says Liku. “It is complicated, but [it’s] the best way we have found to get food to people across Somalia.” 

Thankfully, says Liku, mobile phone service is much more dependable in Somalia than in other countries in which CARE works, which enables delivery drivers to utilize GPS when necessary and communicate with each other and the people they’re trying to reach. 

Finding local on-the-ground contacts is key to the NGO Human Appeal’s approach in Somalia, as well as its other efforts in 27 countries, including Sudan, Pakistan, Yemen and Iraq. In 2023, Human Appeal delivered food and nutritional support to 773,426 people. Each delivery, by design, was different. 

“Local partners know the context and local challenges, and identify duly vetted local implementing partners,” says Owais Khan, deputy CEO of Human Appeal, a nonprofit organization working across the world to deliver aid and fight poverty and injustice. In an email, Khan told Modern Farmer that the group has an established model to assess the ability and capacity of local partners to help with food delivery projects. “The same applies to suppliers who need to be screened, have a solid track record and economically viable prices.”

Understanding each country’s needs, the demographics of the target group, the local diet and preferences and any other specific requirements such as religious or other food codes is essential, says Khan —and frequently, locals are the only ones who can truly decipher these often unwritten rules for outsiders. 

The U.N.’s Humanitarian Response Plan in Somalia is woefully underfunded, with about 9.8 percent of the $1.59 billion needed funded this year.

“There are so many countries and people in need,” says Liku “and not enough funding.”

Photography submitted by World Central Kitchen.

Delivering aid in Gaza 

Food security experts warn that the war between Israel and Hamas has caused a food crisis that threatens every single person living in Gaza. Currently, about half of the population—1.1 million people—are facing severe hunger and the possibility of famine, according to Integrated Food Security Phase Classification, an agency that monitors global hunger. Delivering food has been a dangerous endeavor recently, when at least 112 Palestinians were killed and hundreds more wounded amid an aid truck delivery in Gaza. 

World Central Kitchen (WCK), a nonprofit founded in 2010 by Chef José Andrés, has delivered more than 350 million meals around the world. WCK delivered food to Israelis after the October 7 attack that sparked the country’s war with Hamas and now is delivering food to Gaza. 

In early March, WCK began exploring routes into Gaza, eventually partnering with the NGO Open Arms in securing a maritime route through Cyprus. The mission has been dubbed Operation Safeena, which translates to Operation Boat or Vessel in Arabic. 

WCK has come under fire recently following allegations of sexual harassment within the top levels of the organization; however, that does not seem to have hampered its aid work. A spokesperson for World Central Kitchen said that WCK continues “to prepare about 300 tons of humanitarian food aid for a second sailing to Gaza from the Larnaca, Cyprus port.” 

WCK is focused on delivering culturally appropriate, shelf-stable foods, such as beans, carrots, canned tuna, chickpeas, canned corn, parboiled rice, flour, oil and salt. To date, WCK has delivered 39 million meals by land, sea and air to Palestinians. More than 1,500 trucks have been dispatched for on-the-ground deliveries across Gaza from WCK’s Cairo warehouses, and more than 60 community kitchens have been opened in Gaza. During the sacred month of Ramadan, WCK is delivering daily airdrops, the spokesperson said. 

Common Man volunteers delivering food and presents. Photography submitted by Common Man for Ukraine.

Delivering aid in Ukraine 

The war between Russia and Ukraine began in 2014 when the republic of Crimea was invaded by Russian troops in disguise. On February 24, 2022, Russia launched a full-scale invasion. Today, an estimated 3.7 million people are displaced in Ukraine, and 14.6 million people require humanitarian assistance, including food.

Children are especially vulnerable, says Susan Mathison, who co-founded Common Man for Ukraine in 2022 with Steve Rand, Lisa Mure and Alex Ray.

“When we visited Ukraine to see what we could do, we decided to focus on children, because we came to understand the enormity of what they were facing,” says Mathison. “Hundreds of thousands of children have been sent on trains from Eastern to Western Ukraine by their mothers who hope to keep them safe. Informal safehouses have sprung up to care for 2.5 million children.”

Two of the founding members of Common Man are members of the Plymouth Rotary Club in New Hampshire, and they used that connection to launch their mission.

“We knew we’d have to embed with local organizations on the ground if we wanted to succeed,” says Mathison. “So we called the Rotary presidents in Poland and Ukraine, and from there built an incredible network and system of delivery.”

Thus far, they have delivered more than three million meals to hungry children in more than 100 safehouses across Ukraine, using trucks driven by around 200 volunteers. They deliver locally produced traditional foods such as groat (similar to muesli or granola), canned meat and fresh produce grown by local producers, often to houses in the dead of night, and not necessarily with electricity. 

“Sometimes, I feel like we’re not doing enough,” says Mathison. “How are we really helping if we can only serve a fraction of the people in need? But I’ve been there to see the looks on the faces of the children when they receive the food, and that’s when I realize that what we are doing does matter, because every child matters.”

Hope for Ukraine, a non-profit launched in 2016 by Ukraine native Yuriy Boyechko, has raised more than $8.4 million since the full-scale invasion began and operates under a similar model.

“We realized that millions would need our help,” says Boyechko. “We began organizing food and field kitchens and figured out how to deliver meal kits that would feed families of four for (over a week).”

Currently, Hope for Ukraine is supplying 1,500 families with meal kits every week, with the help of co-partners on the ground and more than 100 volunteer groups, which deliver food to the most hard-hit regions in frontline towns. The non-perishable food they deliver is largely locally sourced, with the goal of boosting the economy, and providing the kinds of food locals are used to. 

“For a lot of people, this is their only lifeline,” says Boyechko. “Their infrastructure has been destroyed, and without this they will have no food. We are also operating five field kitchens with other pop-ups when possible and as needed.”

Currently, an estimated 10 percent of Ukraine’s humanitarian needs are being met, and Mathison says that donations have fallen off precipitously since the October 7 attack in Israel and the ensuing war there. 

“There are so many problems happening in the world, it’s easy to stay frozen,” says Mathison. “But if we could all just focus on one country, or one child, or one project, the world will be a better place. Pick something that will make your heart sing.”

Common Man for Ukraine founders. Photography submitted by Common Man.

Want to donate to an NGO or food charity? Here’s what you should consider: 

To ensure the safety of staff and success of the mission, always look at how the NGO interacts with and incorporates local groups into their work. 

“At the end of the day, any organization you support should be working with the actual citizens and organizations based there,” says Antal. “They are critical to know how to get in and get out, especially in armed conflicts.”

To ensure your funds are actually going to help, ensure that the charity is legally registered and abides by the rules and regulations of its governing body. Also important is that it submits an annual report of its expenses, so you can see exactly where the money is going. 

“A charity with a sustained track record of delivering aid to where it is needed most and regularly reporting its work to its donors is also key,” says Khan. “A professionally managed charity will always have internal policies and procedures that are applied across all internal functions to ensure proper governance and standards.”

In addition to the NGO’s featured above, here are vetted and widely respected organizations which you can feel safe donating money to:

The World Food Programme: Founded in 1963, it is the lead U.N. agency that responds to food emergencies and combats hunger worldwide. 

Oxfam America: A global organization founded in 1942 fighting to end poverty and injustice. 

Action Against Hunger: A global humanitarian organization that takes action against the causes and effects of hunger. 

The post How Does Food Get Delivered to Hungry People in Conflict Zones? appeared first on Modern Farmer.

Ben Stanger has composted his whole life, starting with a backyard bin when he was a child. But when he wanted to expand his composting efforts and start a business, he had a hard time finding a municipality that would let him. 

Eventually, he was able to work with officials in Sun Prairie, Wisconsin, to update their bylaws so Stanger could start composting. Now, two years later, his business Green Box has grown by 28 times, and he’s looking to see how much further he can go. 

Stanger spoke with Modern Farmer about what it takes to start composting at this scale and how to advocate to rework restrictive legislation. 

This interview has been edited for length and clarity.

Photography submitted by Green Box.

Modern Farmer: First things first: Ben, how did this interest in composting start for you?

Ben Stanger: Growing up, my family was always very involved in growing food, gardening, canning stuff, whatever. As part of that, we composted as a way of doing natural waste diversion and creating quality soil to go back into the garden. It was something I was very used to and, as a young child, always took for granted. I realized, as I was older, “Oh, everybody doesn’t do this. Why don’t they all do this?” 

I moved to Chicago after college and, in 2017, I was working at a sustainable seafood company at a farmers market. And I saw a compost collection van driving around the neighborhood. And I just realized, “oh, wow, people are doing this, this is a real thing.” I contacted them, and I started working for them. I worked there for about two years. And in those two years, during the beginning of the pandemic, we grew really quickly. And I realized, “OK, this is a real way to kind of solve this issue.”

MF: So, that’s when you decided to iterate on the Chicago business, but in your hometown of Madison, Wisconsin?

BS: Yeah. In Chicago, [the business] didn’t actually compost ourselves. We were collecting organic waste, and then somebody else collected it from us. And that worked for the situation, but I kind of felt like it didn’t give us enough oversight over what we were doing. 

After moving back to Madison, I realized there wasn’t really any infrastructure to compost food scraps, even if I wanted to outsource it and just be a collector, like in Chicago. 

MF: On the surface, it seems like a compost program would be easy to implement if a city already has a trash or recycling pick-up. When you were searching for a place to start your business, what were the issues you came up against?

BS: The big thing is a lack of infrastructure; there’s nowhere to compost that amount of food waste. Food waste is hard to compost compared to other organic waste, like yard waste. It’s really nitrogen rich, it’s really putrescible. It’s really wet and often contaminated. And so you have to be able to handle all those things. And so it kind of requires a different approach than yard waste composting, which is pretty easy to manage. And so just making the investments, there are things that communities haven’t done. 

MF: In terms of infrastructure, many cities have landfills. What do you need for a large-scale composting program?

BS: Well, there’s no one right way to do this, everything is kind of iterative.

We opted for a rotating drum composter. Our goal was to just get our foot in the door in whatever municipality we ended up working in. And to do that, we wanted to make sure our process was as clean and efficient as possible so that we would allay any fears about possible rodents or pests or bad smells. So, we spent a lot of money to make sure that we didn’t run into any perception issues. Our main goal is to kind of make the perception of composting seem cool and achievable. 

Photography submitted by Green Box.

MF: In a place like Wisconsin, roughly a third of household waste is food waste. With that much organic waste, compost seems like an issue many jurisdictions would want to tackle. How many places did you go to before you found a home for Green Box?

BS: I was in my parents’ basement for about six months, just shopping around municipalities. Pretty much every place I emailed either didn’t have a commercial composting zoning classification, or if they did, they expressly prohibited food scrap composting. And pretty much every place, all their zoning codes were written in the ‘80s, when they were more concerned about pests for local landowners and homeowners. That was a big legislative hurdle. 

The other hurdle was real estate. The market is really hot right now, there are a lot of people moving here. And a lot of it is dedicated towards either residential or multi-use development, so it’s hard to find space for this sort of operation.

Finally, just being a new business owner in a business that’s not well established, it’s hard convincing people that what you are doing is worthwhile, if people hadn’t even heard of composting.

[RELATED: Map: Who Composts?]

MF: So, you had to contend with a bunch of bylaws written 40 or more years ago. 

BS: Yeah. And we did find a home in Sun Prairie. That’s a combination of timing, finding a good location and warehouse and the city being willing to work with us. What ended up happening was there was a zoning code to allow for commercial composting operations. Sun Prairie was very helpful and willing to work with us to update one of the classifications to compost food scraps.

MF: So, now, your coverage area extends outside of Sun Prairie, and you actually have customers throughout Madison as well. 

BS: We started off smaller and tried to be dense. We started just about two years ago, on Valentine’s Day, 2022. 

At first, we had 25 members that were composting 200 pounds a week. And because of that we had to be fairly tight, just to make sure that we weren’t losing money on pickups. But now that we have about 700 residential members, composting about seven tons a week, we can afford to go a little bit further afield. In fact, we’re planning a few expansions to even further surrounding smaller municipalities in this coming year. 

Photography submitted by Green Box.

MF: Is composting easier with more people, with larger pickups? Can you do things that backyard composters can’t? 

BS: So, in order to kill pathogens like E. coli and salmonella in compost, you need to achieve a temperature of 131 degrees [Fahrenheit] for a sustained 72 hours. That’s the baseline. Most backyard composting piles don’t hit that, so you don’t want to compost meat, bones or dairy in those smaller compost piles because of the risk of bacteria spreading. 

But for us, we can achieve those temperatures on an industrial scale, no problem. And because we are rotating and composting in a vessel indoors, we have no issues with pests. 

We need to make this easy for the average consumer to adopt. We’re happy to take diehard conservationists and environmentalists, that’s great. But we figured they were probably already composting. We need to try and cater to people who don’t have the time or the interest or just the knowledge. So, [we’re] trying to get as broad a base as possible.

[RELATED: Composting Makes Sense. Why Don’t More Cities Do It?]

MF: That’s an interesting goal, to go after the customers who might not be your immediate target audience. I know that, for many folks, efforts like composting can seem a little futile in the face of the massive changes that need to happen to help our planet. 

BS: Definitely. I’ll say it probably doesn’t matter that much if one individual composts. But if that one individual composting gets 10 more people to compost, eventually those 10 get 10 more, and then we get to the point where now there’s buy-in and capital investment in the infrastructure, so we can start working with whole municipalities…That’s a real impact. Part of this is changing perceptions, changing goals, changing understandings about how waste works. That’s the really powerful part.

Photography submitted by Green Box.

For more on what is takes for cities to start a compost program, check out our feature on municipal compost programs here. 

Ready to compost where you live? Here are some expert tips to get started. 

• Look for community compost groups. Many organizations, including community gardens or environmental clubs, hold seminars or introductory panels on how to start composting. Get up to speed on what’s offered in your area; in addition to learning the composting basics, you might be able to join a network that’s already established. You can also search for a local composter here, or use this EPA map to find opportunities to divert excess food near you. 

• Check in with your city’s waste management team. Does your city offer composting? If they do, is it easily accessible? Most city’s waste management departments are easily found on the city website. From there, they should lay out exactly what you can and can’t compost, your individual pickup times, or the drop-off locations nearest you. 

• Make your voice heard. If your city does not offer a compost program, let the waste management department know you want one! One of the biggest hurdles to starting a pilot program is ensuring that there are enough residents interested in composting in the first place. Make it clear that you want to participate in a program, which makes it much easier for city officials to greenlight one. There are also resources to help municipalities as they get started, including this template from the US Composting Council which helps cities look at land use ordinances and classifications. 
• Look at the zoning bylaws. As Ben found out, some municipal bylaws were written decades ago, and they may not be up to date with the best waste management strategies for cities. But when city officials see that there is interest from the public, they have more reason to look at updating those bylaws, or looking at new ways of waste diversion.

***

The post He Wanted to Start Up a Composting Operation. Outdated Zoning Laws Stood in the Way. appeared first on Modern Farmer.

The human pressures on the river’s resources have come about through a combination of the valley as attractive farmland, significant urban growth and an influx of tourists wanting to hike, boat, bike and bird-watch. The population of Phoenix, which relies on water from a combination of the Verde and Colorado rivers, has grown to 4.75 million in 2024 from 221,000 in 1950, now the fifth largest city in the US, while climate change and agricultural demands have placed additional pressure on the river’s supply. 

Global environmental nonprofit The Nature Conservancy has been working on the Verde River for more than 50 years, and as the issue of low water flow became increasingly critical about 15 years ago, it began working with local communities to effect change and save water. This was the launch of Sinagua Malt, Arizona’s first malt house, a Certified B Corp public benefit corporation, which works by incentivizing farmers to transition from water-intensive summer crops such as corn and alfalfa to barley, by providing them with a stable market and offering local breweries and distilleries the opportunity to use locally sourced malt. This measure has saved more than 725 million gallons of Verde River water between 2016 and 2023, according to data from The Nature Conservancy—or more than 50 gallons per pint of beer.

Kim Schonek and Chip Norton inside the Singua Malt malt house. Photography by Justin Brummer.

Barley to the rescue

It was a 2015 meeting between The Nature Conservancy’s Kim Schonek and the Verde Conservation District’s Chip Norton that resulted in the game-changing plan to conserve the Verde River flow. The idea for Sinagua Malt came about through Schonek’s and Norton’s shared goals, approached from different perspectives. For Schonek, the key objective was elevating flows in the river, along with protecting farmland and ensuring its viability. Having tried fallowing agreements, where farmers were paid not to farm, and drip irrigation, which was hard for farmers to manage in large areas, they needed a new initiative. “We were also looking for a crop that would still be profitable while using significantly less water in the area—and barley was an obvious choice,” explains Schonek. 

Barley is planted in January and February, so it receives a lot of water from the winter rains as it irrigates. It dries out through May and is harvested in June, when the river is at its lowest. Conversely, alfalfa or corn need one foot of water per acre of irrigation during June, which places a significant burden on the river. 

Norton came to the issue of water flow through his work on habitat preservation in the Verde. During this time, Schonek and Norton had both built strong relationships with local farmers, and they were able to convince nearby Hauser Farms to take part. 

The initial test batch of 15 acres of Harrington two-row malt barley was planted and harvested in 2016, but it had to be sent to Austin for malting, as there were no malting houses in Arizona. When the returning malt was tested by local breweries, including Arizona Wilderness and Sedona Brewing, and found to be of saleable, usable quality, Norton and Schonek were left with a conundrum: The transportation costs and environmental impact of sending their barley all the way to Central Texas negated any savings for local farmers and brewers, as well as some of the benefit to the river. They needed to malt closer to the source, and the only way to do that was to build their own malt house.

Chip Norton with some of the barley now grown along the Verde River. Photography submitted. Photography by Justin Brummer.

Learn by doing

“It worked because Chip didn’t expect anyone else to do stuff—he just jumped in and did it. He was willing to be the guy to make it happen,” says Schonek. Norton came out of retirement to start the business. His background as a project manager in water and wastewater plant construction came in handy. “I had a great deal of experience with automated process equipment in my previous career, but I knew nothing about farming or grain processing,” he says. “My training as a maltster was essentially being thrown in the lake and learning to swim. It has been a steep learning curve.” 

After researching technique and recipes through various resources, including the equipment manufacturer and the Craft Maltsters Guild, Norton “just started doing it.” Although Norton says his first batch was “the easiest I’ve ever made,” it wasn’t long before the realities of running a malt house single-handedly set in. “Malting needs cool weather, and there was no air conditioning, which was very challenging in the summer as it was 95 degrees inside—I had to go and buy blocks of ice to throw in the steep water by hand to keep things cool,” he says. There was also a great deal to learn, and batches didn’t always go to plan. Norton says he “learned the correlation between fields that didn’t yield well by quality of barley, so good communication with farmers was crucial. I didn’t have a mentor so I had to self teach—so we learned which fields not to harvest, what techniques gave the best consistency of quality and, over time, we’re making good malt on a small pilot scale.”

Photography by Justin Brummer.

Communication is key

Schonek emphasizes the importance of Norton’s persistence but also of strong communication and integrated goals shared between herself and Norton, the farmers and the brewers. “The brewers’ willingness to try malt that maybe wasn’t the greatest was critical,” she says. Sinagua’s stable of three to four breweries kept them at full capacity, until additional investors funded a new malthouse, which has scaled up production to 1,700 tons from 150 tons per year. Sinagua is now operating at a capacity where it is looking for new farms and new breweries and distilleries to work with. 

The Nature Conservancy measures the change in the Verde River watershed by evaluating the change in crop and how much water each crop uses. It compares the volume of water used to grow barley to that which alfalfa and corn require per acre to see the savings. Measurements are taken during the summer months when the river is at its lowest ebb, and the pair estimates that its initiative has saved 725 million gallons of water. They’ve been able to grow to 610 acres this year from 95 acres of barley produced in 2016. Sinagua Malt now works with five farms, including Hauser, the Yavapai-Apache Nation’s Cloverleaf Ranch and the Salt River Pima-Maricopa Indian Community’s Hatler Farm. They estimate they will be able to supply upwards of 25 local breweries and distilleries by the end of 2024.

Schonek says there has definitely been more water in the last few years. “You can go boating again now,” she says, “and we expect the impact on the river to at least triple with the new production facility.”

“It’s a dream come true to have such a meaningful impact on the river flow,” says Norton. However, the pair is keen to highlight that there were things they could have done differently along the way and things that have been essential to making the project work. 

“Looking back, one more year of assessment before launching would have been beneficial,” says Norton. They both emphasize that you can’t second-guess the future, but that thorough planning, communication and responsibility are essential when working with multiple partners. “It is critical to listen to agricultural partners and understand what their options are—and to have partners who are on board with shared goals and willing to take some level of risk but also help them manage that risk,” says Schonek. The Nature Conservancy initially helped farmers manage the risk by offering compensation for failed batches, although this has now ceased. It also played an integral role in getting investment from donors, a process by which both Norton and Schonek had to present the venture as practical and profitable. The pair emphasizes goal alignment with other complementary initiatives, such as Friends of the Verde River’s Verde River Exchange Water Offset Program, to which Sinagua contributes, and The Nature Conservancy’s work on eliminating waste in water conveyance and ground water management to ensure the best possible outcomes. 

When it comes to solving the kind of social and environmental issue that the Verde River flow raised, persistence is the key for Norton. “To achieve results, you have to keep plugging away and not quit—things don’t fall in your lap,” he says. Schonek puts creative problem-solving at the forefront. “We can’t just do what we did last year or what we did a decade ago. We must learn from what we’ve done, scale up and invest in better infrastructure,” she says, highlighting the need for greater funding and policy work across the board. 

The post How Two Committed Conservationists Revitalized a River With Beer appeared first on Modern Farmer.

A recent visit to the northern city of Montreal in February, when temperatures hovered around 10 degrees Fahrenheit, found restaurants and bars that still managed to serve locally grown and produced food and beverages. It drove home the point that, if they can make it work here—we can do it anywhere. 

Photography by Anne-Marie Pellerin – Tourisme Montréal

A long history 

Decades before cities began actively encouraging the growing and consumption of local food, Montreal was on it. In 1936, Montreal launched the first community garden initiative, alongside the Relief Gardens, and later, the Victory Gardens that sprang up as a result of the world wars. Community gardens continued to grow in popularity over the century, with new branches and chapters flourishing in the 1970s. That’s when the concept of “guerilla gardening” became popular in the city, as groups of Portuguese and Italian immigrants began gardening in unused spaces around the city. In 1973, the Victoria Community Garden was founded by the Jewish General Hospital and the Golden Age Foundation, which aimed to create a gardening space for residents over age 55. It’s now the second-largest garden on the island. 

Today, growing and consuming food feels like a cultural imperative.

“We have always valued culture and the arts, and to us, food and wine is part of that,” says Julie Martel, a longtime advocate for local produce and a project manager at the annual food-centric festival Montreal en Lumiere. “As we have all become increasingly aware of the impact of consuming food that is grown far away, Montreal’s institutions and its regular people have become more invested in supporting the local food movement.”

Today, there are 57 urban farming companies in Montreal, including the first urban rooftop greenhouse and the world’s largest urban farming project, Lufa Farms, at 300,000 square feet. 

A view inside one of Lufa Farms greenhouses. Photography submitted.

A culture of support

A proliferation of locally grown food won’t make an impact without a hungry and supportive culture. In Montreal specifically, and Quebec more broadly, that culture is specifically and purposefully fostered.

In 2020, Quebec Agriculture Minister André Lamontagne and Energy and Natural Resources Minister Jonatan Julien earmarked $100 million to double the size of the province’s greenhouse operations by 2025. Already, the province is 50 percent self-sufficient, providing its citizens with locally grown produce year round, with the goal of reaching 80-percent sufficiency. 

In Montreal, the government-funded convention center—the Palais des congrés de Montreal—is carbon neutral and has invested in several innovative food and ecological initiatives. The Urban Agriculture Lab, which has Canada’s first urban rooftop vineyard, extensive rooftop gardens and pollinating beehives, is housed there. 

But perhaps more importantly, the citizens, event planners and chefs of Montreal actively support these institutions.

“Did you know that spinach grown in the winter is sweeter?” asks Martel. “It’s because it is struggling, and that process releases a chemical that makes it taste sweeter. You discover that, and so much more, as a food lover in Montreal as we all get more creative growing and eating local food year-round.”

Martel treats her robust CSA—which grows its own produce and brings in dairy, poultry and meat from nearby farms in Quebec—like many of us do our grocery store, shopping online and ordering for the week. But she also uses her position of power to ensure that Montreal en Lumiere, a festival that draws in 500,000 visitors and includes events with 52 restaurants in the city, is hyper-local focused. 

“We bring in Michelin-starred chefs and iconic winemakers from across the world to create meals and pairings for the event,” says Martel. “But they are all using locally produced ingredients. When the festival began 25 years ago, it was all about Italian truffles and lemons. Now it’s about Montreal-raised fish, locally grown produce.”

Indeed, there are several now-iconic Montreal food and drinks companies that are regionally beloved but largely unknown outside of the city, simply because most of their goods are consumed by local gourmands.

Lufa Farms, the world’s first commercial rooftop greenhouse, was founded in 2009, employs more than 600 people and grows 50+ types of produce (including 10 varieties of tomatoes and three varieties of eggplant) across 300,000 square feet on four rooftops. That bounty totals 25,000 pounds a week and goes to 20,000 customers who are able to order customized food baskets. Lufa offers more than 400 pick-up points around the city, and the farm also delivers straight to customers’ doors. 

Several restaurants in Montreal proudly showcase their connection to Lufa Farms and another new local-famous innovator: Opercule. 

Founded in 2017, Opercule farms arctic char sustainably, consuming, it says, 100 to 200 times less water than classic open-circuit fish farms. (It is also powered by hydropower, which is ample in Quebec and much cleaner than alternatives such as coal). The fish are raised without antibiotics or hormones and delivered to the dozens of grocery stores and restaurants with which it works, just hours after being harvested via electric vehicles. Opercule produces around 25 tons of fish per year and harvests fish only once an order is placed.

Other, less obvious locally produced food and drinks businesses are also thriving. Take Distillerie de Montreal. 

Founded by fifth-generation distiller Lilian Wolfelsberger and lawyer and entrepreneur Stéphane Dion, the Distillerie produces about 300,000 bottles across more than two dozen different products, many of them using all local ingredients, says production manager Alexandre Arpin. “We buy mash from our local brewery that sources grain locally, and in a few years, we’ll be using our own grains, which we plan to source from our friends nearby.”

The vast majority of the production is purchased locally, although it does have a cult following in certain pockets of Europe. 

Distillerie also creates several spirits and liqueurs from locally farmed or foraged fruit, including La Pomme Blanche Marie-Jo (made with locally grown apples) and Sureau Elderberry (made with locally harvested elderflowers and berries). 

“We’ve ended up with some of our more interesting products because of things our forager Guy has brought us,” says Arpin. “I have at least 74 plants and mushrooms in some stage of distillation from things he’s brought us.”

Chef Maxime Lizotte. Photography submitted.

Looking ahead

Montreal rides its fame for bagels, poutine and smoked meat hard. But it is also increasingly seeking to honor the traditions and cuisines from the 120 ethnicities that live and thrive there, especially that of its First Nations people. 

In addition to supporting museum collections and festivals highlighting First Peoples’ culture, a First Nations Garden has been opened in the city’s Botanical Garden, and the city’s large-scale festivals are working to bring in and highlight the work of First Nations producer chefs. 

“We have so much to learn from the history and culture of the Indigenous people,” says Martel. “We decided to spotlight Indigenous cuisine at the festival this year, because we recognize how much Indigenous people have to offer in terms of knowledge of the edible plants and spices we still have to discover all around us.”

Maxime Lizotte, an Indigenous chef who worked at some of the country’s top kitchens, agrees. 

“During the pandemic, I decided it was time to focus on my Indigenous roots,” he explains. “I want to not only honor the traditions and lands of my ancestors of the Wolastoqiyik Wahsipekuk First Nation but also merge them with the cuisines that influenced me and made me fall in love with cooking and food.”

Much of the food that his ancestors cooked and ate was for survival, he explains. 

“The conditions were harsh,” he says. “A lot of our produce and meat was smoked or dried or both. It was an excellent way to preserve the food and sustain life, but maybe it’s not the way we want to eat today.” 

So, instead of serving up dried berries and simply smoked seal meat, he combines the best of both worlds. 

“I use Indigenous ingredients like seal and wild plants but also pork raised on my ancestral land,” he says. “To me, that’s more logical than serving deer flown in from New Zealand.”

Montreal’s spirit of using what you have on hand but prepared with inspiration from a wide swath of histories and cultures feels extraordinarily 22nd century. 

Hungry to find your own local, progressive, home-grown flavor? Check out the USDA’s CSA finder and LocalHarvest. Then write your local political representative and tell them to take a few pages out of our northern neighbor’s playbook and start funding local farming institutions.

The post If Montreal Can Feed Itself Year-Round, More Cities Can appeared first on Modern Farmer.

Chances are, yes, you could find strawberries at the store for sale. They’d be about the size of a golf ball, probably bright red and cost a lot of money. It’s likely not surprising that the strawberries your grandparents and great-grandparents were eating just a few generations ago were quite different. They were smaller, probably closer to the size of a quarter, a deeper red hue and they most likely weren’t around at the tail end of winter. 

Certainly, the change in availability is in part due to ease of imports and prevalence of greenhouses today. And some of the other changes are due to breeding and genetic engineering that creates berries that are hardier and more robust for that very shipping. 

But some of the changes, especially the ones we can’t readily see, are due to climate change. 

When it comes to how climate change is impacting our food, there are the short-, medium- and long-term impacts. In the short term, food security is a huge concern whenever an extreme weather event happens in an area. If there’s a fire or drought, crops can die off and yields go down. Floods or storms, along with rising temperatures, can lead to the perfect conditions for bacteria and fungi to thrive. 

In the medium term, though, things get more intense. Since the majority of plants evolved at a time when there was much more carbon dioxide in the air, they’re primed to hoard carbon from the air when it’s available. Greenhouse gases in our atmosphere mean there’s an excess of carbon dioxide now, which stimulates photosynthesis and growth in those plants while also changing their chemistry. While those plants are taking in more carbon dioxide, they’re still taking in the regular amounts of all the other nutrients they’re getting from the air and soil, such as nitrogen, phosphorus, magnesium and the rest. All of those other elements are staying the same, leaving us with a plant that has more carbon than before and an imbalance in its nutrition, impacting how our immune systems function.

And that leads to the long-term effect: what the plant leaves behind in the soil for the next harvest. As these new, nutritionally imbalanced plants decompose back into the soil, the composition of the soil itself changes. This is a long process, as it takes hundreds of years to make soil, but it’s already underway. The very earth in which we grow our food is less equipped for the job than it was last century. “It’s not just humans that are going to be affected, all life is going to be affected,” says Lewis Ziska, an associate professor in the environmental health sciences department at Columbia University.

There are other factors that can influence the dilution of a plant’s nutrients. Declines in nutrients can come from using certain fertilizers or through selective breeding where the goal is high yield. Importantly, nutrient declines are also difficult to measure. There are arguments that it’s not a side-by-side comparison to measure plants today against plants from the past, because the very measuring tools we use vary widely in terms of their sophistication and accuracy. But Ziska says there is research that shows that an increase in carbon dioxide will reduce protein and other macronutrient levels in plants, regardless of the level at which it started. 

“We [looked at wheat] and went back 150 years. We looked at the nitrogen, which is a proxy for protein, and saw that it’s been declining in a steady state,” says Ziska. “And the question, at least for bees and other pollinators, is, at what point does it stop?”

As Ziska notes, plants are far more than just a source of food. They’re a source of medicine and narcotics, all sorts of things that interact with human’s well-being, from alcohol to opium. And all of those things will be impacted by a rise in carbon dioxide levels. Take the birth control pill, which was derived from diosgenin, which is in yams. As the macronutrients in our yams change, so, too, could the medicine we make from them. And it’s not hitting all parts of the world equally. 

“In Bangladesh, where rice makes up 70 percent of your daily calories, what happens if rice changes?” asks Ziska. As rising carbon dioxide levels lower the nutritional profile of rice, “it’s going to have a much greater effect on a country that relies primarily on rice.” (You can read more about the future of rice in our recent feature here).

If climate-induced nutrient changes hit countries such as Bangladesh and Laos the hardest, countries such as the US, which gets more of its calories from corn rather than rice, may be spared the worst of it. Corn, Ziska says, has a different photosynthetic metabolism than other cereals, which means it can withstand higher levels of carbon much better than rice, wheat, barley, lettuce or potatoes. 

Along with corn, legumes are in a good position as well. “These are plants that have a very important symbiotic relationship with bacteria, where the bacteria will actually fix additional nitrogen. And when you give them more carbon dioxide, those carbs go to feed the bacteria, which, in turn, increase the amount of nitrogen that sticks,” explains Ziska. Researchers could look at gene editing or gene splicing to bring in elements from corn and legumes into other plants. They might find those helpful bacteria could also work well with another set of crops or there could be other lessons to learn from these plants that we can’t see yet. But as our atmosphere gets more carbon-rich, all is not lost. 

 “If there’s a silver lining in this, [corn and legumes] may be the answer to future food security—or at least future nutritional security.”

***

To learn more about how you can link your diet to climate action, check out this article from the United Nations. You can also look to incorporate more legumes into your diet, or ask your representative to make nutrition science a priority.

The post Your Food is Less Nutritious Than It Used to Be appeared first on Modern Farmer.

No person or plant can emerge unscathed, says Dr. Guillermo Murray-Tortarolo, a researcher at Universidad Nacional Autonoma de Mexico. His work focuses on understanding the link between climate change and its impact on food production and human societies. As hotter and wetter conditions become more prevalent, so do the fungi, microbes and insects that thrive in those conditions. They can all increase a plant’s likelihood of disease. As well, changes in temperature make it harder for plants to photosynthesize, so crop yields are dropping. 

But while “climate change is affecting absolutely everything,” says Murray-Tortarolo, “some sectors are more impacted than others.” 

Dry and semi-arid ecosystems are seeing record biodiversity losses and challenges in the agricultural sector. 

“The large increments in precipitation variability and seasonality have reduced the certainty of planting times and expected yields, with some extreme examples occurring the last couple of years, like with the red jalapeño for sriracha and Canadian mustard,” he says. That’s right, folks; climate change is not just taking down staple crops, it’s coming for your most beloved condiments. 

Mustard yields are way down

The global mustard market is worth about $6.87 billion, and it is projected to increase by a compound annual growth rate of 5.8 percent through 2029. While mustard seed is native to Europe, World War II disrupted production there, and since then, Canada has become one of the world’s largest producers of yellow, oriental and brown mustard seeds. 

Last year, farmers in Canada planted close to 555,000 acres of mustard seed, producing 161,781 tons, primarily in Saskatchewan. But amid challenging weather conditions, yields have plummeted in recent years. In 2021, mustard yields hovered at 431 pounds an acre, down close to 57 percent from the usual 1,000 pounds per acre. 

That meant soaring prices and—quelle horreur—a distinct absence of mustard from supermarkets in France. “We lost almost everything during the harvest [of] 2021, but every year for the past 15 years has had extreme challenges,” says Élaine Bélanger, vice president of operations and co-owner of Maison Orphée, a Quebec City-based manufacturer of mustard, olive oils and other specialty products. “And because we are manufacturing organic mustard, we are a niche within a niche market. The costs were going way up in every direction, and even as we were able to source some mustard seeds from abroad, we didn’t want to change our recipe too much.”

A mustard field in Saint-Augustin-de-Desmaures, Quebec, Canada. (Photo: Anne Richard/Shutterstock)

The mustard Maison Orphée creates is a blend of yellow, brown and oriental seeds, and while Bélanger prioritizes sourcing from its network of growers in Canada, in bad years, it’s had to eat the costs of sourcing from Eastern Europe and beyond. 

“It’s very difficult for us as manufacturers, and for the growers we work with, to know what to invest in,” says Bélanger. “Because it’s not just an increase in temperature. It’s a change in several ways. If growers invest in a variety that is more adaptable to temperature, what about drought?”

With El Niño conditions this year, Murray-Tortarolo says we should all prepare for challenges. 

“This year, an El Niño is predicted, which may bring additional winter rainfall but also extreme conditions,” he says. “While it is too soon to know what to expect in the next planting season, extreme events are expected to be numerous.”

Hot sauce shortages 

Hot sauce shortages have also become increasingly the norm. 

The maker of the beloved sriracha, Huy Fong Foods, had to issue repeated statements to customers apologizing for the shortage of sauce, blaming poor harvests of chili peppers in California, New Mexico and Mexico for the ongoing dearth on supermarket shelves. (At certain points in the past few years, resellers have been offering the usual $5 bottles for up to $150 to desperate hot-heads.)

As it turns out, where we’re growing these peppers is part of the problem—and climate change is amplifying the issues. 

“Peppers first emerged in the rainforest,” says Dr. Danise Coon, a senior research specialist at New Mexico State University’s Agriculture Experiment Station. “And over 6,000 years ago, we domesticated them and eventually moved them to arid climates.”

Huy Fong Food sriracha hot sauce for sale in a Los Angeles supermarket. (Photo: calimedia/Shutterstock)

While we bred and adapted peppers for dry heat, it is now both hotter and drier in the regions in which they are cultivated.

“There are so many more extremes in recent years,” says Coon. “Last year was the hottest on record with 105 degrees or higher for 60 days during the growing season. In New Mexico, there’s a lot of debate going on about drip irrigation, which just adds to the challenges.”

The New Mexico red and green chili production was valued at around $46.2 million in 2022, but farmers also grow cayenne peppers and jalapeños there.

As the weather gets hotter and drier, and widespread irrigation appears less viable, researchers like Coon are working hard at coming up with solutions. “We are working on several projects aimed at combating climate change. We’re trying to breed chilis to produce higher yields under greater stress and drier conditions.”

Her colleague, Dennis Lozada, who specializes in plant genomics and molecular biology at New Mexico State University, says that examining the DNA sequence of individual chilis has been invaluable.

“We are looking at how we can even change things like root morphology to create higher adaptability,” says Lozada. 

They are working with an “endless” number of varieties, because there are thousands of wild species, which they can then cross-breed and hybridize. For Coon, it’s not just about saving hot sauce.

“In New Mexico, growing and eating chilis is a cultural thing,” says Coon. “It’s part of our heritage.”

Ketchup’s challenges 

Ketchup’s market size is gargantuan. Arguably, so are the challenges it is facing. The ketchup market was valued at around $31.9 billion in 2022, with an expected compound annual growth rate of 4.58 percent through 2028. 

Three years of searing temperatures in Australia, Spain and California—three of the world’s top tomato-producing areas—has led to a drop in tomato paste stocks, which not only goes into ketchup bases but is also key for pizza and marinara sauce. 

“Our market demands, compounded by climate change, have completely outpaced the ability of staple crops to evolve and adapt to a warmer climate,” says Dr. Amy Concilio, an associate professor of environmental science at St. Edward’s University in Austin, TX. 

California produces about 30 percent of the world’s tomatoes and 95 percent of the tomatoes used in canned goods in the US. Harvests were down 10 percent in 2022, according to the United States Department of Agriculture, and that trend is set to continue if things don’t change. 

This is where scientists come in. Artificial intelligence apps will be part of the solution, from helping improve weather models to reducing water consumption, says Concilio. 

And mega-companies such as Kraft Heinz (the world’s top manufacturer of ketchup) are pouring money into research and drastically reducing their environmental footprint as well. In 2022, its efforts allowed it to reduce water use by 8.7 percent overall and by 16.07 percent in high-risk watershed areas, according to its 2023 ESG Report. The company also sourced 75 percent of its tomatoes sustainably. 

The ketchup market is valued at around $31.9 billion. (Photo: Shutterstock)

But perhaps even more importantly, the company is investing in its own breeding program, dubbed HeinzSeed.

“At our core, Kraft Heinz is an agricultural company,” says Patrick Sheridan, vice president of global agriculture and sustainability at Kraft Heinz. The company is the largest purchaser of processing tomatoes in the world and it is serious about maintaining its edge amid a changing climate, says Sheridan.

“We’re aiming to purchase 100 percent sustainably sourced Heinz ketchup tomatoes by 2025,” he says. “One of the most significant challenges we face is water availability.”

Several years of below-average precipitation, coupled with decreased water availability in the regions in which the tomatoes are produced, with further declines anticipated, says Sheridan, has led the company to invest in improving irrigation technology and protocols and next-generation HeinzSeeds that are more heat, drought and disease tolerant.

For the foreseeable future, those who want to buy their condiments ready-made may have to face inflationary prices and shortages.

***

Hungry for a more eco-friendly and dependable alternative that is also kind to your wallet? You’ll never run out of sauces and spices if you grow the ingredients to flavor your foods yourself:

Grow mustard greens

Mustard greens are cooler-climate plants, and they tend to thrive in temperatures between 45 and 75 degrees Fahrenheit. You can grow them in raised beds outside or containers inside. Make sure they have access to six hours of direct sunlight. 

Take a plastic planting box with holes in the bottom and fill with prepared planting mix. Scatter mustard seeds over the soil, moisten lightly but don’t soak. Loose soil works best. Cover with cling wrap, and after two to three days, you’ll see seedlings. Remove the wrap, moisten the soil. After five or so days of growing, they’re ready to be harvested, or you can let them grow for up to three weeks. Use an organic vegetable fertilizer to feed these plants, following the directions on the label. Reseed the soil when you’re ready for another crop. 

Mustard greens are delicious on their own or sauteed in olive oil with salt and pepper. But if you’re eager to try your hand at making mustard itself, try this easy recipe from HGTV.

Grow serrano peppers

Serrano peppers need six to eight hours of sunlight every day, so make sure you place them near a south-facing window. (Alternatively, use artificial lights designed for gardening.) Also keep in mind that serranos are used to warm temperatures: 70 to 80 degrees Fahrenheit ideally. 

Take a plastic planting box with holes in the bottom and fill with prepared planting mix. Sow seeds about ¼ inch deep, and space them one to two feet apart. Loose soil is ideal. You want to keep soil moist but not wet. Use an organic vegetable fertilizer to feed these plants, following the directions on the label. Pepper plants self-pollinate, but you can shake them occasionally to help spur them on. 

Serrano chilis will spice up your life in a number of ways, but if you want to turn the chilis into hot sauce, try this basic recipe from the Food Network. 

Grow tomatoes 

Tomato plants need sun, and you may need some artificial gardening lights as an assist, especially in the winter. Seedlings need 18 to22 hours of light when growing indoors. Once they have color, they need less and can move to a window with plenty of light. Smaller tomatoes grow better inside. Keep in mind that tomatoes also love temperatures of 70 to 80 degrees Fahrenheit. 

Give your seedlings a boost by giving your seed-starting trays a little heat (the top of your fridge is a great spot). Once the seedlings are six inches tall, transfer them to a larger plastic planting container with potting mix. Keep the plants moist but not wet. Use an organic vegetable fertilizer to feed these plants, following the directions on the label. Tomato plants self-pollinate, but you can shake them occasionally to help spur them on. 

Tomatoes are great on salads, in sandwiches—even solo with salt and olive oil. But we’ve got your back if you want to use yours to make ketchup: This Food Network recipe is a good place to start.

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