Tight regulations are tough on fishermen in the short term. But over time, they can help fish find their way back from the brink.

Through Falling Fruit, people around the world can find edible plants to enjoy — often in unexpected places.

The outlook for today’s commercially cultivated coffee species is grim. One promising solution is growing wild in our forests.

In Rwanda, farmers often watch their harvest spoil before it can reach the market. A fleet of simple, efficient trucks is changing that.

School meal schemes are about more than just food: For kids facing hunger, cheap, nutritious meals can be transformative.

Across North America, food charities are making an effort to stock foods that are familiar and culturally relevant to their communities.

A Kenyan water fund that helps upstream farmers improve their practices is boosting rural livelihoods and urban water quality at the same time.

These hardy, drought-resistant and nutritious grains disappeared from fields in the 1960s. Now, the country is working to revive them.

Amid a looming crisis of mass farmer retirements, the “Green Belt” project is helping young people set down agricultural roots.

How have plant-based lunches spread so successfully? Credit environmentally conscious students — and a handful of state funding programs.

Fundamentally altering how food is grown is not easy. The state of Sikkim took the slow and pragmatic route — and it has paid off.

In the Land of a Thousand Hills, a 50-year-old agricultural technique to curb soil erosion is making a comeback.

By swiftly redistributing perishable fruits and vegetables, Food Forward addresses two issues at once: food insecurity and food waste.

Thanks to a clever method known as sandbar cropping, squashes and other crops thrive on land that’s otherwise considered useless.

When given the option, more and more farmers and their kids want to quit factory farming. The Transfarmation Project helps them do just that.

As climate change causes rainfall and flooding to grow more erratic, an age-old method of farming near riverbanks becomes ever more vital.

In an era of single-variety wines, field blend Gemischter Satz is both a nod to tradition and a way of future-proofing the business.

GoFarm is working to make affordable healthy food more accessible while training the next generation of farmers.

After an excruciating drought, the UK farm behind Tiptree jam found greater self-sufficiency and resilience through rainwater harvesting.

Rather than relying on expensive water treatment plants, the French capital is protecting its water supply at the source.

The Nordic country is working toward ambitious goals to make its food systems more sustainable — and other nations are following in its path.

To reduce the footprint of the crop that feeds the country, farmers are teaching one another greener methods.

Chinampas — an ingenious adaptation to the Valley of Mexico’s lake-filled landscape — could hold lessons for cities around the world.

A sustainable, integrated approach to fish farming has caught on in China and elsewhere. Thailand could be next.

When the pandemic hit, Fishermen Feeding Mainers found a way to bring new life to the state’s groundfish industry – and feed those in need.

As salinity affects more cultivated land due to climate change, researchers and growers are turning to salt-tolerant crops.

A rural Montana county has found a unique and forward-thinking way to share its groundwater.

One part ancient practices, one part worker justice, a new-old way of farming is adapting agriculture for an uncertain world.

On top of its climate benefits, the technology is boosting women’s income and confidence while challenging traditional gender norms.

There’s no silver bullet to solve Utah’s water crisis, but farmers are doing their part by choosing to do more with less.

Small, constructed wetlands on farms keep excess nutrients out of waterways — and the impacts can go a long way.

Tall, slow-melting “ice stupas” offer a clever way to store water until it’s needed to irrigate summer crops.

Over a century ago, the Supreme Court ruled that reservations have a right to water. Today, thanks to a unique exchange, the Pima are finally getting their due.

Investing just one percent of food and beverage sales in regenerative agriculture could be key to changing the food system.

When it comes to maximizing carbon sequestration, one key strategy lies beneath farmers’ feet.

By keeping sediment out of waterways, California wineries and farms are playing a key role in protecting endangered salmon and trout.

With droughts on the rise, India’s pastoralists are turning to modern techniques to conserve water — and a way of life.

Farms designed to recharge groundwater are answering the state’s existential question: How do you make sure devastating rainfall doesn’t go to waste?

Silvopasture, the ancient practice of integrating trees and pastureland, is making a comeback as a way for farms to improve animal health while benefiting the climate.

Pushing past the conventional food aid model, a regenerative farming system offers a recipe for success — and self-reliance.

As most shoe soles go synthetic, one brand is surfacing its sneakers with true, sustainable wild rubber — and turning its local harvesters into rainforest guardians.

In the world’s biggest concrete jungle, over a thousand small farms continue to grow crops protected by a powerful ally: the city itself.

By collecting the seeds that grow best in their own plots, a movement of gardeners is boosting biodiversity in a way that more closely mimics nature.

Vertical forests of shellfish are returning biodiversity to a damaged coast — and producing sustainable seafood in the process.

Targeted support for local products — no matter how strange — can drive down poverty rates.

Encouraging their suppliers to practice more sustainable farming is increasingly seen by major food brands as a way to fulfill their climate promises.

A Chicago nonprofit is reinventing the food bank with better-than-store-bought produce, friendly delivery and an emphasis on client satisfaction.

An Indigenous-run business is using regenerative ocean farming to clean up a New York bay and create local jobs.

In St. Louis, a pay-what-you-can grocery store stays in business thanks to some customers voluntarily paying more than the price on the sticker.

An array of options exist, and a landfill doesn’t need to be its final resting place.

It could have been a food-waste debacle. Instead, a nimble network turned it into a bounty for all — and inadvertently reinvented a food system.

In Germany, a new model of low-cost, very small-scale farming is luring young people who value flextime and vacations.

A handful of companies own the patents on virtually every seed planted in the US. Now, a new crop of unowned seeds is bringing biodiversity back to farming.

“We’re trying to give people a chance to stop thinking about limitations and start looking at what they really can do.”

As the country that wastes the most food in Europe, Denmark is turning to apps that help shoppers grab groceries just before they end up in the trash.

Criss-crossing the globe, one man has secured pledges from 74 countries to preserve their soil through more sustainable farming.

Once ubiquitous, farmers markets nearly vanished in the mid 20th century — until an array of forces converged to bring about their modern-day renaissance.

Even as farms decline across the US, a longer growing season is bringing food security to a state that has long relied on sustenance from afar.

Energy-hungry societies are confronting a dilemma: use precious land to harvest crops or green energy? A new kind of farm says you can do both.

Land-based aquaculture startups are producing healthier fish without polluting the sea.

As California begins statewide composting, the place that pioneered it in the ’90s shows how dramatically it can benefit a city.

On Dutch ‘care farms’ aging folks tend to livestock, harvest vegetables and make their own decisions.

A Berlin catering and food truck company is turning invasive species into haute cuisine. Will “invasivorism” be the next step in the sustainable food movement?

A partnership between America’s largest supermarket chain and a reusable packaging company is the latest sign that no-waste shopping is catching on.

Environmentally destructive palm oil is in countless products. Sustainable yeast oil offers a tantalizing alternative.

The once common practice is making a comeback — and saving forests from destruction.

The city’s groundbreaking “zero waste” strategy aims to leave no meal behind.

Researchers are teaching cows to pee in designated places where the urine can be collected and neutralized, sharply reducing methane emissions.