Can Nutella Make More People Care About the Food Supply?

By Trey Ross, The University of Arizona

Warm, gooey, and now--getting a lot more expensive. Nutella, the hazelnut and chocolate treat that’s become a staple of the college diet is the latest in a line of foods taking a beating from climate change. And maybe, just maybe, this problem has the potential to raise awareness about climate change among the younger demographic that relies on the snack food staple.

After all, it can be difficult to see the bigger picture when climate change isn’t directly affecting you. Where better to notice climate change than right on your plate?

As a college student, I have seen firsthand exactly how many different ways ...

A Billion-Dollar Appetite for the Bizarre and Illegal

By Eric Estroff, The George Washington University

“If it walks, crawls, swims, flies—somebody eats it, collects it, wears it or wants to.” —Joseph Johns, a federal prosecutor of environmental crimes.

His big blue eyes glared straight through my soul. When he snorted, every gurgle in his throat made me flinch, and as the drool rolled down his face, filling the crevices of his wrinkles, he knew.

He knew I had done the unthinkable. Buck knew, and there was no turning back now. I had eaten one of his friends while I was abroad in China.

I had unknowingly eaten dog meat.

Judge me, label me a psychopath who preyed on man's best friend, but don’t ...

What It’s Like Working On An Organic Farm

By Eva Moss, Sewanee, The University of the South

My parents had a passion for food, being from the South and Western Samoa, two places with rich culinary traditions. They instilled in me a fascination with what I ate at a very young age. In my adult life, this translated to my being a supporter of the organic movement. Admittedly, I did not actually have a deep grasp of the term’s meaning and implications. I knew I cared about organics; I didn’t know why.

I’ve found this to be the case with many of my peers, who support notions of “healthier,” “chemical free,” “environmentally friendly” and the like, without fully understanding ...

Tech Entrepreneur Uses Instagram to Tackle Waste

By Megan Varner, The George Washington University

About to take a bite, you suddenly stop yourself and set your fork down. You can't believe you almost ruined such a delicious looking presentation before taking a picture for Instagram! The next few minutes are filled with #noms #foodporn #yumm, tagging friends, and choosing that perfect filter before sharing and finally getting to taste your meal.

Instagram’s most recent user statistics reveal that the network is bombarded with upwards of 40 million photos every day. With hundreds of different hashtags that could be used on food related images, it is hard to track just how many photos have food related ...

How I Learned to Stop Worrying and Love Organic Food

By Tim Palmieri, The George Washington University

Devouring my Grandmother’s meatballs and my Grandfather’s gnocchi at the dinner table on Sunday night lies at the heart of some of my favorite memories growing up. Food brings my family together. I can always buy pre-made meatballs or pasta, but my family’s passion and connection would be replaced with generic processed products and an arguably less enjoyable meal. Food is more than essential, so why not make the best possible choice with yours?

Organic foods, foods grown without using synthetic fertilizers or pesticides, are one good choice you can make. They can be easily identified by those tiny green USDA certified ...

How You Can Stop Food Waste

By Samantha Cohen and Eric Estroff, The George Washington University

Think back to everything you ate yesterday.

How much food did you actually eat and how much of your meal ended up in the garbage? For me, I fully consumed all of the food I ate yesterday, but I went through my refrigerator and threw out old food takeout containers, spoiled mashed potatoes, and rotten bananas.

Food waste is not a new problem, and our habits are only getting worse. One-third of the food that is produced for human consumption is lost or wasted from farm to kitchen. What’s even worse is that food insecurity is a huge problem ...

My Monthly Subscription to Fresh Food

By Maggie Kierstead, The George Washington University

Each week it’s like Christmas. I walk the three blocks from my dorm room to the pick-up location, and there waiting for me is a beautiful white box labeled ‘vegetables’ bursting with just that: freshly harvested, dirty, organic vegetables, smelling freshly of earth.

This fall is my first season as part of a CSA. CSA stands for Community Supported Agriculture, which makes me one of a group of people in my area who have committed to receiving produce from a small co-op of farms located about 100 miles away from me in Lancaster, PA.

At this time of year, I get anything ...

Your Dinner Has a Carbon Footprint

By Erica Halvorson, The George Washington University

Every morning, I wake up, and just moments after my feet hit the floor, I’m reaching for a sports bra and tying my shoelaces. It’s time to go running.

Sometimes, I’m alone—in rhythm with only my breath and my thoughts. Other times, I’m with a friend, sharing stories and jokes as our strides fall in step with one another. In either case, this time is sacred. I’m a runner, and for me, there’s nothing better than a crisp morning, when the air is fresh, the sun is peaking over the horizon, and my legs are light.

But some days, when the smog is thick and ...

My GMO Journey: From Skeptic To Supporter

Anna Sumi, George Washington University

 

A few weekends ago I made the four-hour drive from my hometown of Madison, Wisconsin to Northfield, Minnesota to visit my best friend. As I drove mindlessly past the cornfields of anywhere-that’s-not-a-city, Wisconsin, across the Mississippi River, I didn’t even pause to think about the passing scenery. It wasn’t until the sky began to darken, and I passed a large building that I really noticed my surroundings: the building I passed was clearly labeled Monsanto. (more…)

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