Chef and owner of Soléna restaurant in Bordeaux, France, talks to EthicalFoods.com about local sourcing in Aquitaine and how this year’s weather is affecting his menu.
Drought conditions have caused a number of problems for farmers in the US. Among them has been a rise in plant and soil based toxins which have led to the death of dozens of cattle in the Midwest and threatened the general public with the possibility of tainting milk and drinking water.
In an interview with EthicalFoods.com, Chef Magnanelli talks about how climate change has impacted his restaurant and his reasons for choosing to source his ingredients locally.
Last year, the United Kingdom saw two opposite ends of the weather spectrum—drought and flooding—causing millions of pounds in property and crop damage. Learn how climate change is affecting crops, livestock, farmers, prices and lives in the UK.
In the face of higher feed prices caused by worldwide droughts, some livestock farmers have resorted to less than savory alternatives to keep their cattle alive and fat.
Co-owner of Mouzon House, Dianne Pedinotti, talks with EthicalFoods.com about how her restaurant has been impacted by climate change and shares what it takes to source ingredients locally and sustainably.
Farmer and homesteader, Darren Bender-Beauregard shares his thoughts with EthicalFoods.com on climate change and how last year’s drought impacted his permaculture based Brambleberry Farm in Paoli, Indiana.
As Ohio’s first certified green restaurant, The Greenhouse Tavern maintains two core principles- to use local, organic and sustainably produced ingredients and to operate under environmentally conscious guidelines. In an interview with EthicalFoods.com, Chef Sawyer talks about how interconnected his businesses are to local farms.
In an interview with EthicalFoods.com, Chef Dissen discusses his efforts to source and promote local, sustainably caught seafood.
A must-read interview with Dr William L. Preston about the effects of climate change on agriculture, and what you can do, what we all must do, to ensure we have safe and available food in the midst of extreme weather transition.
As Executive Chef for both Graze and L’Etoile in Madison, Wisconsin, Tory Miller chooses only the finest farm-fresh ingredients from his local producers. At his restaurant, Chef Miller produces a grand selection of artisan cured meats, breads, butters, fruit preserves, pastas, pickled vegetables—all from scratch. Why source sustainable food from local suppliers? The short answer?…
Climate change: what it costs and who is footing the bill. Maximilian Auffhammer, Associate Professor and Agricultural and Resource Economics Director at UC Berkeley, looks at the effects of climate change through a different lens than most. As an environmental economist, Professor Auffhammer breaks down actions that cause damage to the environment and puts a…
The ocean’s ecosystems are being crippled by increasing acidification levels caused by greenhouse gasses. Declining fish and shellfish populations have already begun to impact the seafood industry.
As we move into a time in which floods, frosts, windstorms and droughts happen more frequently with the accelerated change of our climate, the pests and plant diseases which blight our crops will also transform. Shifting climates and re-occuring extreme weather events will cause pests to emerge in new areas, alter predator-prey relationships, and increase the threat to public health and food security as humans respond by using heavier doses of pesticides.
As you’ve probably noticed, the drought that hit the US starting last summer has not caused society to collapse, nor are we experiencing a drought-induced famine like the one that took place three years ago in the Horn of Africa in which almost 1 billion people went hungry. So why should you care if the nation’s staple crops of wheat, corn and soybean suffered sizeable declines? To answer this question, let’s first take a look at how dependent we are on these crops—they are, after all, called staples for a reason.
Corn is in more of your every day products and foods than you may think. But what happens when an extreme weather event such as the drought that hit the US last summer cuts our supply of this staple ingredient? There is the corn we eat and then there is the corn that we don’t…
Regardless of the debate whether climate change is man made or not—the fact remains that climate change is happening now, just as predicted decades ago. Now is the time to start thinking about how we can adapt to living in a rapidly changing environment.
Americans are still bearing the financial burden of the drought which devastated crops in 2012. Unfortunately, we have only begun to see the real effects of the drought on food prices—the worst of which is still to come. The total financial impacts of the drought are still being calculated over the months to come. Inflation of food prices is expected to occur at different times for different foods throughout 2013, but overall the rise is supposed to reach 3-4 percent, particularly in eggs, meat and dairy products.
As meat and dairy prices rise, questions on the viability of the industry’s dependence on just a few key grains are being asked a little louder—and this time by more than just sustainable food enthusiasts. In order to understand the full impact of drought on the meat and dairy industry, it is important to understand…
To get some insight into just how frequently extreme weather events take place, and how they affect food production, let’s look at droughts and severe heat waves that have taken place around the world in this new millennium. Tune in and feel the heat of Drought: Greatest Hits Of The 2000’s.