By Francis Kokutse and Jessica Donati
The Associated Press
ACCRA, Ghana>> Shoppers may get a bitter surprise in their Easter baskets this year. Chocolate eggs and bunnies are more expensive than ever as changing climate patterns eat into global cocoa supplies and the earnings of farm...
Vegans produce fewer greenhouse gas emissions, research says Oxford research says vegans produce fewer greenhouse gas emissions
By Cara Buckley
The New York Times
People who follow a plant-based diet account for 75% fewer greenhouse gas emissions than those who eat more than 3.5 ounces of meat a ...
Upcycling turns would-be trash into ice cream
By Haven Daley
The Associated Press
LOS GATOS, Calif.>> At Tyler Malek’s ice cream parlors, one cook’s trash is another chef’s frosty treat.
The head ice cream maker at the Portland, Ore.-based Salt & Straw uses the whey leftover from yogu...
Storms hit beekeepers, but honey outlook’s sweet

Beekeeper Gene Brandi tends to his hives at a cherry tree orchard in San Juan Bautista, Calif., on Thursday. TERRY CHEA — THE ASSOCIATED PRESS
By Amy Taxin
The Associated Press
During California’s prolonged, wet winter, beekeeper Gene Brandi sa...
By Dee-Ann Durbin
The Associated Press
As awareness grows around the world about the problem of food waste, one culprit in particular is drawing scrutiny: “best before” labels.
Manufacturers have used the labels for decades to estimate peak freshness. Unlike “use by” labels, which are found on pe...
By Carolyn Sackariason
Aspen Times
ASPEN » The City Council agreed on Monday to implement a program that will prohibit food in landfill trash and recycling centers, as well as spending as much as $700,000 to carry out the new law and directing staff members to pursue new funding sources to...
By Kathleen Ronayne
The Associated Press
DAVIS, CALIF. » Banana peels, chicken bones and leftover veggies won’t have a place in California trash cans under the nation’s largest mandatory residential food waste recycling program that’s set to take effect in January.
The effort is designed ...
By Julie Creswell
© The New York Times Co.
Consumers and investors alike have gobbled up Beyond Meat’s burgers, sausage and chicken in recent years, thanks at least in part to the company’s message that its plant-based products are good for the environment.
But some are not so sure.
One ...
By Mike Ives
© The New York Times Co.
Chef Tsang Chiu King is preparing a subtle-but-significant change to his menu: He’s replacing the fish in some dishes with a plant-based alternative.
“Its flavor is light and bland and the texture, like grouper, is a bit tougher,” Tsang said, referrin...
By Julie Creswell
© The New York Times Co.
In the fall of 2018, Jenny Goldfarb suddenly had a craving for a corned beef and pastrami sandwich.
For Goldfarb — who grew up in a New York Jewish deli family — it was the classic sandwich of her youth. But her yearning came with a hitch: She is...
By Jen Johnson Livsey
Guest Commentary
Over the past several months, drought and wildfires have dominated the news cycle in the west. The Colorado River was recently declared to be at its lowest since the 1930s and another record breaking fire season has blanketed dozens of states in devastation a...
By Amanda Little
Bloomberg Opinion
As drought continues to punish food producers throughout the American West, Hurricane Ida has reminded us that the very opposite problem — raging storms and floods — not only imperils crop production but can devastate global food distribution netw...
By Kathleen Merrigan The Conversation
Organic food once was viewed as a niche category for health nuts and hippies, but today it’s a routine choice for millions of Americans. For years following passage of the Organic Foods Production Act of 1990, which established national organic standards, ...
By Kelvin Chan
The Associated Press
LONDON » Tiziana Di Costanzo makes pizza dough from scratch, mixing together flour, yeast, a pinch of salt, a dash of olive oil and something a bit more unusual — ground acheta domesticus, better known as cricket powder.
Di Costanzo is an edible insect entrepre...
By Somini Sengupta
© The New York Times Co.
ORDBEND, CALIF. » In America’s fruit and nut basket, water is now the most precious crop of all.
It explains why, amid a historic drought parching much of the American West, a grower of premium sushi rice has concluded that it makes better bus...
By Sarah Kuta
Special to The Denver Post
Throughout her 20s, Laura Posiak-Trider wrestled with concerns about the industrial meat industry, opting to eat a mostly vegetarian diet when she could. She thought she had to choose between two stark options: eat meat and feel bad about it, or remove it f...
By Jack Ewing and Lauren Hirsch
© The New York Times Co.
Private equity has a place at the table, and so do Oprah and Jay-Z. Food giants such as Nestlé are scrambling to get a foot in the door. There are implications for the climate. There are even geopolitical rumblings.
The unlikely focus of th...
By Michael Elizabeth Sakas
Colorado Public Radio
On an early weekday morning in Longmont, the co-owners of the boutique catering company Whistling Boar are busy in the kitchen getting their weekly meal boxes ready for delivery. David Pitula and Debbie Seaford-Pitula moved to Colorado from ...
By Mariel Garza
Los Angeles Times (TNS)
Did you hear that President Biden is going to ration hamburgers and steaks and force red-blooded Americans to consume horrible things like Brussel sprouts and tofu in a bid to reduce carbon emissions?
No? If you weren’t watching Fox News this weeken...
By Allen Best
Writers on the Range
Pushback against a “meatless day” proclaimed by Gov. Jared Polis last month was predictably vigorous. It was part of the “war on rural Colorado,” said a state senator who runs a cattle-feeding operation.
Twenty-six of Colorado’s 64 counties adopted “meat-in” pro...
