The Magazine of The Sierra Club
Back to the Land
Appalachia is tackling economic woes and boosting its food security with fresh, homegrown produce
In this story:
food and drink
food and drink
Harvesting the Sky
A California distiller is turning San Francisco’s fog into sustainable vodka
In this story:
food and drink
A Pinch of Eco-Goodness: A Guide to Sustainable Salts
DON'T hold the salt. Instead, check out this roundup of sustainable options.
In this story:
food and drink
A Slicker, Sneakier Wave of GMOs Goes to Market
Advocates release the first guide to educate consumers on the synthetic biology within food and personal products
In this story:
food and drink
Farm to Food Bank
A St. Louis high school student is changing the way her city thinks about food and sustainability
10 Innovative Solutions to Food Waste
In this story:
food and drink
4 Sustainable Alternatives To K-Cups
Switch over to a greener pod
Eliminating Food Waste One Recipe at a Time
In her new book, Eat It Up!, chef Sherri Brooks Vinton gives us creative ways to use up leftover food
The Greening of K–12 Cafeterias
School cafeterias are improving how and what they serve their students
It's Alive: A Guide to Some of the Best Fermented Food and Drink on the Market
Fermentation is in, thanks to new research on the benefits of having a healthy gut biome
In this story:
food and drink
