Sales of electric vehicles, including hybrids, grew by nearly a quarter last year. And demand is expected to grow even more as state governments incentivize electric vehicles.
More than 1,000 U.S. beer drinkers surveyed say they would pay about $1.30 more for a six-pack of beer if it was produced at a brewery that invests in water conservation or solar power.
A global development research organization study suggests that there's little data showing whether growers benefit from sustainably certifying their coffee because they are difficult to monitor.
Using historical data and estimates from deep-sea trawls that drag nets along the ocean floor, researchers estimate that millions of tons of catch have gone unreported in the last 50 years.
Shaping our lives around fulfilling social, intellectual and creative potential — keys to happiness — is more compatible with sustainability than pursuing unlimited wealth, says author Randall Curren.
Big food companies like Walmart want farmers to reduce greenhouse emissions from nitrogen fertilizer. But the best-known program to accomplish this may not be having much effect.
Because demand for seafood is rising and wild stocks are not, a hatchery owner in Canada is hoping his model of "responsible agriculture" can keep the prized fish both on the menu and in the water.
From ugly fish like sea robin to the discarded parts of livestock, like ox cheeks and chicken feet, a new book celebrates repugnant-looking but flavorful foods, and urges us to eat more of them.
The U.S. appetite for shrimp is often fed in unsavory ways, with seafood produced unsustainably, sometimes with slave labor. In New York's Hudson Valley, an indoor aqua farm is raising an alternative.
An event in New Orleans this weekend highlighted the wealth of seafood the Americas have to offer — and the endangered state of the small fishers who catch it.
Chefs and environmentalists have been promoting the benefits of eating fish lower down the food chain. But San Francisco's herring fishery shows some of the challenges to spreading that message.
Fish populations aren't replenishing themselves like they used to. Researchers say there's not enough food for young fish, and it's directly linked to changing temperatures.
Bartenders are finding novel ways to reuse leftover wine and spent ingredients from cocktail-making. It's just one part of a nascent movement toward sustainability in the industry.
Providence is widely considered the finest restaurant in Los Angeles. Its award-winning chef, Michael Cimarusti, is piloting Dock to Dish, a program that hooks chefs up directly with local fishermen.
Named Sustainability Base, a NASA facility in California is a model for energy-efficient federal buildings. It's powered by a fuel cell like those used on spacecraft and recycles water for flushing.
At Fish 2.0, entrepreneurs get the chance to sell their ideas for modernizing the industry to a roomful of investors and venture capitalists. It's kind of like TV's Shark Tank — for the fish world.
A government-appointed panel wanted the federal government's 2015 nutrition advice to consider a food's environmental impact. But the cabinet secretaries with final authority say it won't happen.
Corporate sustainability reports help measure firms' ecological footprints. Ford, for example, touts renewable materials in its cars. But some environmentalists say the reports can be misleading.
A panel of nutrition experts recommends a diet lower in meat in part because it's better for the Earth. But the meat industry says environmental policy doesn't belong in nutrition guidelines.
Once depleted by decades of overfishing, rockfish have rebounded. But it's hard to tell this conservation and fishery management success story if purveyors continue to misidentify the tasty fish.
![Wade Dooley, in Albion, Iowa, uses less fertilizer than most farmers because he grows rye and alfalfa, along with corn and soybeans. "This field [of rye] has not been fertilized at all," he says.](https://knpr.org/sites/default/files/public/styles/thumbnail/public/images/npr-story/545295497_1002398434.jpg?itok=mZnNCudM "Dan Charles/NPR")
