Amy Keller, whose family sells the famous Dum Dum lollipops, makes fruit chews from misshapen produce. The goal is to reduce food waste.
The farming collective Qachuu Aloom shares ancestral knowledge of growing this ancient grain, a climate-resilient crop.
In Rhode Island, Rachael Slattery and Ben Coerper of Wild Harmony Farm use regenerative agriculture techniques to restore soil health.
In New Mexico, Shyla Sheppard and Missy Begay are making craft beers with traditional Indigenous ingredients.
In Utah, Kerry Kelly is developing low-cost sensors to monitor air quality. Dust from the now-exposed lakebed can contain arsenic, lead and mercury, among other toxins.
Nona Yehia of Vertical Harvest went “tall” to grow lettuces and microgreens using greenhouse methods and optimizing natural light.
In this video, Briana Warner of Atlantic Sea Farms shows how fishing communities can help mitigate climate change by harvesting seaweed.
Watch our video featuring Leah Lizarondo of Food Rescue Hero, a platform that aims to prevent massive food waste in landfills.
The James Beard winner uses traditional ecological knowledge to make delicious meals and help heal the land.
Concerned about the environment, 3 Cricketeers wants hungry consumers to try a more sustainable option: edible insects.
Brittany Kendrick of Hydronomy has created solar-powered devices to capture moisture from the air and deliver it to neighborhoods that need it the most.
Jacquie Berglund has steered Finnegans through the years – and more recently, the pandemic and social unrest – to sell craft beers that fight food insecurity.
Anne Kauffman Nolon of Sun River Health is navigating the pandemic and reflecting on a 45-year career that’s “never boring.”
In Milwaukee, Paige Peters has built a patent-pending technology that treats wastewater 16 times faster than conventional methods.
Ngozi Okaro left law and a job at Yale to teach immigrant women about sustainable fashion and business practices.