Researchers at Purdue University have developed a new tool that identifies the presence of harmful bacteria in food samples.

Nick Guilette helps farmers produce food using conservation methods that are sustainable and can help improve air, water and soil quality. His work has earned recognition from the National Resources Conservation Service.

People automatically see 'plant-based' and view it as a better food option, but it may not be. Just going plant-based isn't enough to improve your health, says a Cedars-Sinai dietician in a recent article.

The Walton Family Foundation and the James Beard Foundation have launched the "Three Sustainable Steps" campaign to encourage consumers to ask restaurants and retailers for sustainable seafood, communicate their preference for sustainability, and thank restaurants and retailers who have committed to these practices.

A new crop of asparagus is about to burst onto the produce scene, and whether it’s imported or domestic, grower-shippers say consumers are in for a treat.