Foodprint

We strive to shed light on the effects of industrial food production methods and highlight the advantages of adopting more sustainable practices in how we grow and consume food. Additionally, we aim to empower individuals to unite their voices and take steps toward creating meaningful improvements in the food system.

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Articles

How one New Jersey farm grows food year round

3 weeks ago | foodprint.org | Kristen Link |Lela Nargi

Come the weekend after Thanksgiving, New York City farmers’ market devotees resign themselves to five months of a dwindling parade of storage crops that grow increasingly withered and pale as the wintry weeks plod on. It’s all woody turnips and softening potatoes, supplemented with supermarket SSOs (strawberry-shaped objects, in the words of kid-lit author Rebecca Stead), from December on. Unless, that is, you live near a market that hosts a Lani’s Farm booth.
FoodPrint Podcast - What You're Eating

3 weeks ago | foodprint.org

The FoodPrint podcast, What You're Eating, explains how your food gets to your plate, showing its impact on animals, planet and people.
Do organic waste bans and composting programs really take a bite out of food waste?

1 month ago | foodprint.org | Kristen Link |Jodi Helmer

You know the stats: Americans toss almost 60 billion tons of food annually — more than any other nation — and most of it goes to the landfill where it makes up 22 percent of municipal solid waste and generates 11 percent of global methane emissions. Concerns about food waste might be the main reason you scrape leftovers into the compost bin or recycle overripe bananas, moldy bread and spent eggshells via a municipal composting program.
For lessons in thrifty, climate-friendly cooking, look to vintage cookbooks

1 month ago | foodprint.org | Kristen Link |Hannah Walhout

In the mid-1970s, the Mennonite Central Committee (MCC), a relief and social service agency headquartered in Pennsylvania, called upon North Americans to be more thoughtful about their lifestyles and consumption habits. It was a time for questioning: The global “food crisis” of the early part of the decade, which saw falling food production and widespread famine in parts of the world, was still reverberating.
Ways to Go Meatless - or Less-Meat - in January

Jan 15, 2025 | foodprint.org | Kristen Link

If you live in an area that’s cold and blustery this time of year, you may think that comfort food comes in the form of a rich, meaty stew or a roasted chicken. But there are so many other ways to find delicious, heart- and body-warming sustenance, and to do so with very little meat, or only good-quality, responsibly-sourced meat — or no meat at all.
Why worker welfare is critical to truly “sustainable” wine production

Jan 10, 2025 | foodprint.org | Kristen Link |Samantha Maxwell

Talk to grape growers and wineries about sustainability, and they’ll often tell you all about water conservation efforts, organic or biodynamic vineyard practices, and even bottle weight. But all too often, there’s one topic that remains so untouched, it feels taboo: workers’ rights.
The environmental benefits - and limitations - of hunting as a food source

Jan 6, 2025 | foodprint.org | Kristen Link |Mitch Hagney

After moving to Texas, I became a vegetarian to reduce my environmental footprint. I had trained as a competitive debater for years in college and had read and argued about the relationship between concentrated animal farming operations (CAFOs) and climate, water and land.
Can scorecards push supermarkets to do better?

Dec 9, 2024 | foodprint.org | Kristen Link |Jodi Helmer

Whole Foods earned an “A” grade for animal welfare on the ASPCA Supermarket Scorecard while the British supermarket Tesco took top honors for human rights practices on the Oxfam Supermarket Scorecard. Organizations including Greenpeace, Friends of the Earth, The Center for Biological Diversity and Fair Trade America have graded supermarkets on multiple metrics from human rights and animal welfare to food waste, seafood sustainability and pollinator friendliness.
What to know about nonstick cookware

Dec 6, 2024 | foodprint.org | Kristen Link |Bridget Shirvell

When you need a frying pan to cook fluffy omelets, a skillet to brown mushrooms, or a sheet pan for baking an afternoon treat of chocolate chip cookies, it’s tempting to reach for something nonstick. The pots and pans tend to be inexpensive compared to stainless steel or cast iron, and they are designed to be easy to clean, a time saver in general, but especially when cooking sticky, delicate foods like eggs or fish.
The case for cover crops goes beyond climate benefits

Nov 20, 2024 | foodprint.org | Kristen Link

“If you go back about 20 some years ago, New York farmers were starting to notice that their vegetable yields were declining,” says Klaas Martens, a farmer producing a variety of organic crops and dairy in upstate New York. “And the pesticides we were using weren’t working as effectively. … The way we were farming, and still are to some extent, is like keeping a house warm by burning it.”The culprit, it turned out, was declining soil health.