Climate change is altering environmental conditions all over the world. These catalysts, mounting over time, are shifting the growing patterns and life cycles of flora and fauna, causing downstream effects in the food system like unpredictable yields, quality concerns, price increases, and sparse grocery store shelves.
Whether you’re personally experiencing these changes or you’re seeing them in the news, it’s clear that climate change is impacting what and how we eat—and we’ll likely only feel the effects more as time goes on. Farmers, winemakers, and fishermen are adapting their practices to accommodate rising temperatures. Home cooks are updating their shopping habits and experimenting with alternative ingredients. Scientists are developing new technologies to create plant- and cell-based versions of animal products. In every segment of the food system, our relationship to what we eat is transforming.
As a publication focused on global food, we want to know: what will the future taste like? That’s why we’re launching Serving the Planet, a portal of news reports, essays, and deep dives that take a curious look at how agricultural rhythms, cultivation techniques, cooking traditions, public policies, and familiar flavors are evolving in pursuit of a more regenerative, environmentally just food system. We’ll explore these changing structures in diverse contexts, from home kitchens and cocktail bars to fishing boats and research labs, to find out how those in the food world are taking steps toward a more sustainable future.
We’ve been asking these questions all along. Now, we’re bringing them together in an online hub that we’ll regularly update with our latest dispatches from around the globe. Together, we’ll find out what the future of food holds.
How forward-thinking brands are shaking up the industry by taking a novel, whole-fruit approach to cacao. Read the story >
According to Tamar Adler’s new cookbook, leftovers should be the MVP in everyone’s kitchens. Read the story >
The founder of Chez Panisse and the Edible Schoolyard Project is still planting seeds of change, as you’ll hear on the latest episode of Place Settings. Read the story >
And it’s probably on items in your pantry right now. Read the story >
The plight of the species sends a climate change warning that can’t be ignored. Crabbers, suppliers, and restaurants are bracing for the economic blow. Read the story >
The rating warns consumers to avoid it. Maine lobstermen are pushing back. Read the story >
“Wild blues” hope to dethrone rosé as your favorite colorful summer sip, all while doing some good. Read the story >
Charcuterie just went pro-plant—and we have the tasting notes. Read the story >
Celebrate Earth Day with energy-efficient spirits and a bite of… air. Read the story >
But can a machine knead dough like a nonna? Read the story >
The kernels bear millennia of wisdom. Read the story >
They’re a key element for sustaining coastal ecosystems. Read the story >
Solar energy will power the bakery’s new-and-improved facility. Read the story >
The unparalleled taste of this country’s honey is no accident. Read the story >
Exploring the bold idea to eat invasives—from Japanese knotweed to European garlic mustard—out of existence, this emerging movement could blunt environmental and economic costs across the U.S. Read the story >
Get ready to say goodbye—or pay an arm and a leg—to avocados, coffee, and peaches. Read the story >
Climate change is making it harder to feed those in need. This Austin-based organization is spearheading a solution. Read the story >