A silky, deeply flavored soup that uses every last bit.
Green Plate Special
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This St. Patrick’s Day, brine your own corned beef – starting now
The process isn’t difficult but can take up to a week, so you better get cracking.
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Expand your baking horizons with chickpea flour
Farming chickpeas is gentle on the environment. Baking with chickpea flour is a boon to your cookies and cakes.
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Green Plate Special: Grass-fed beef is better for you and the environment, even from Australia
But getting it from local farmers is always best.
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Rice makes the world go round, but at high environmental cost
Researchers are working on projects all over the globe to figure out how to grow it more sustainably and equitably.
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For Valentine’s Day, cook dinner for the one you love
Even if you’re not much of a cook, your lover will appreciate the gesture and the meal. This menu makes it easy.
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Green Plate Special: The hype is growing around lab-grown meat
Singapore is using it as part of an effort to source more of its food on the island.
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Green Plate Special: Trendy sugar substitute has many benefits, but one big drawback
Allulose is a healthy alternative to sugar but not good for the environment.
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A come-back for carob?
Forget its poor-substitute-for-chocolate hippie overtones. Carob has many uses and can supply deep flavor to savory cooking.
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At Panera, you can find out just how sustainable your meal is
The chain has joined a D.C.-based program that calculates the emissions caused in making each meal, with the hope of persuading diners to choose the menu option that helps fight climate change.