sustainability
-
PublishedJanuary 21, 2018
Mussels are shells of their former selves, but with so much to offer
Here are a few ideas for repurposing the empty shells for dinner.
-
PublishedJanuary 14, 2018
Nominations open for Source Awards
We're looking for your sustainability superheroes.
-
PublishedJanuary 14, 2018
Why don’t we apply the principles of nose-to-tail eating to scallops?
It's lost on many diners that half of the scallop is tossed out at sea even though it's perfectly edible.
-
PublishedJanuary 9, 2018
UMaine System 2 years ahead of its goal of sourcing 20 percent of its food locally
The university system is getting 23 percent of its food from local growers and producers, and is on track to spend $1.5 million on goods from 134 Maine food producers this fiscal year.
-
PublishedJanuary 7, 2018
Chickpea, Chard and Butternut Squash Soup
For this recipe, you can always substitute heartier local kale or spinach.
-
PublishedJanuary 7, 2018
To accept the challenge of eating local food, stay flexible
Substituting what farmers and fishermen have available makes a more lasting impact on the food system.
-
PublishedJanuary 7, 2018
Learning to shed stuff, like losing weight, makes you feel lighter
Decluttering can become a habit that's good for you and for the environment.
-
PublishedDecember 24, 2017
No Maine shrimp, but there are other domestic sources to choose from
The most sustainable options for a favorite seafood are caught in the Gulf of Mexico or farmed in this country.
-
PublishedDecember 24, 2017
In a hard year for sustainability, here are some of the bright spots for 2017
Despite the U.S.'s Paris Accord exit and plenty of negatives for the environment there are reasons to hope.
-
PublishedDecember 17, 2017
Here’s to moving toward a more sustainable vanilla bean harvest
For one, try beans grown in places other than Madagascar.
- ← Previous Page
- 1
- …
- 49
- 50
- 51
- 52
- 53
- …
- 67
- Next Page →