Sustainable Agriculture & Food Policy

Nathan McClintock has received a large grant to study the social and technological obstacles and opportunities related to greenhouse development in low-income neighborhoods in Montreal hit hard by the pandemic. A team of engineers and environmental scientists will focus on how to maximize energy efficiency and integrate infrastructure in the existing built environment, while my team will focus on community interest and participation, risks related to gentrification, political and planning issues.

The first chapter of Luis Alexis Rodríguez-Cruz's dissertation was published in late January in PLoS One. His co-author is his advisor, Meredith T. Niles. The paper looks at Puerto Rican farmers’ climate change and adaptation perception in light of their experience with Hurricane Maria, as it relates to the adoption of new practices.

In July, Schmidt Marine Technology Partners announced the winners of the inaugural Coastal Pollution Challenge, created to support the development of innovative solutions to reduce nutrient pollution plaguing the globe’s waterways. The winners are three start-up companies and a university. ...

Never before have we sprayed so much of a chemical on our food, on our yards, on our children’s playgrounds. So it’s no surprise that Roundup – the world’s most widely used weedkiller – shows up in our bodies. What is perhaps surprising is how easy it is to get it out.

Fellow Lindsay Olsen, a native of Homer, Alaska, asks: Have innovations in the aquaculture industry removed the need for both the fisherman and the sea?

We need a new model for the National School Lunch Program that provides cafeteria workers with access to longer hours, higher wages and more meaningful work, writes Fellow Jennifer Gaddis in The Guardian. Only then can we begin to realize the potential of the program to reduce the long-term cost of preventable dietary diseases, encourage environmentally and economically sustainable diets, and create good middle-class jobs across the food chain.

“Happy hour” at the S-market store in the working-class neighborhood of Vallila happens far from the liquor aisles and isn’t exactly convivial. Nobody is here for drinks or a good time. They’re looking for a steep discount on a slab of pork.