According to plant geneticist Wes Jackson, we could see a commercially viable variety of perennial wheat within a decade—and he has the flour from his experimental plantings to prove it....

Call them elitist if you will, but panelists at a recent sustainable-food conference make a strong case for why food should cost more.

Thanks to new regulations and consumer demand, the market for humanely raised animal products is about to take off.

Across the U.S., people who once shunned meat are helping push the livestock industry in a more sustainable direction.

American farmed clams are among the most sustainable seafood choices around, but production costs and lack of demand are driving some farmers out of business.

A new harvesting procedure keeps fish alive during caviar extraction—and it may help bring sturgeon back from the brink of extinction.

A promising idea called “catch shares” may be the solution to dwindling fish stocks and cutthroat competition among fishermen.

In Japan, sustainable seafood is finally becoming more widely available. Most consumers, however, are still in the dark about it.

Wild salmon from Alaska has been one of the most sustainable seafood choices out there—but that’s about to change.

A new initiative allows consumers to recycle yogurt containers—and is expected to keep one million pounds of trash out of landfills this year.