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We should be eating plenty of fresh produce every day. But throwing away another bunch of wilted herbs is demotivating. Thankfully, there are helpful tips to make produce last.
Fede Galizia
Earlier springs due to climate change are wreaking havoc in orchards.
Community gardens can be a boon for residents.
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Community-centred approaches to urban agriculture have been successful in various parts of the world.
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Children have an innate preference for fruit. But vegetables are just as important. Here are some tips if your kids don’t want to eat their veggies.
Cranberries grow on vines in sandy bogs and marshes.
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Cranberries add color and acidity to Thanksgiving menus, but they also have many interesting botanical and genetic features.
While apples aren’t considered a superfood, they are considered a functional food.
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Functional foods − which should not be confused with ‘superfoods’ − possess specific components that contribute to better health.
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There are lots of other ingredients you can use to make foods puff and rise, give your meal a rich taste, or to hold together ingredients.
Without spices, our meals would have less color and flavor.
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Humans have figured out how to season their food with virtually every part of plants.
The Peach Drop celebration marks the new year in Atlanta on Jan. 1, 2023.
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A 90% crop loss in the Peach State may sound like a disaster, but Georgia isn’t actually the Big Apple of peach production that it claims to be.
Anyone for scrambled tofu?
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Eggs are hard to beat, but there are plenty of other options.
The carcass of a Grévy’s zebra, an endangered species which exists only in the northern part of Kenya, where drought is ongoing.
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Changing habitat ranges, competition for food and water, and biological effects of climate change all pose threats to wildlife.
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Lillipillies are one of Australia’s great gifts to the natural world. But the story of these homegrown heroes may be taking a grim turn.
A fruit bat.
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Fruit bats have the potential to reforest areas where trees had been lost in parts of Africa.
Aroma plays a big role in flavor perception.
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Pinpointing the chemical compounds that make a fruit tasty to consumers can help producers breed for even more flavorful crops.
Transplanting lettuce seedlings from greenhouses to fields in mid-May at VanderWeele Farm in Palmer, Alaska.
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Homegrown tomatoes and corn in Alaska? Climate change could make it possible in the 2030s and ‘40s – a rare silver lining for this fast-warming state.
Ripe berries and sugar crystals are both sweet, but one offers much more than just calories.
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Sugar gets a bad rap, but exactly which sugar is meant? Nutrient-dense sweet ripe fruits are a far cry from refined table sugar – and their differences can have big health implications.
A Bohemian waxwing eating mountain ash berries.
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Forests around the world will need to shift their ranges to adapt to climate change. But many trees and plants rely on animals to spread their seeds widely, and those partners are declining.
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Vegetables, fruits and legumes are nutritious and sustainable – but subsidies overwhelmingly neglect them.
Fruitcakes are known for their legendary shelf life.
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The polarizing dessert that people love to hate became a Christmas mainstay thanks, in part, to the U.S. Postal Service.
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Dried foods are a staple in many Aussie diets, but the industry is under threat as recurring drought makes fruit and vegetables harder to process.