Stories
Find out how the CLF is engaged in positive food systems change.
Food Systems & Climate Change, Food Systems & Urbanization
Foraging for Hidden Harvests
The roots of Queen Anne’s lace, a popular wild plant found growing in backyards and roadsides, are edible; they taste a little like carrots.
Seafood & the Food System
CLF Brings Public Health Perspective to Aquaculture Conference
Most consumers want to eat seafood that is healthy and produced responsibly.
Food Systems & Urbanization
Interns at Real Food Farm — Hard Work, Pride, and Good Food
So, how do you get teenagers interested in working on a farm?
Food Systems & Climate Change, Diet, Health & Planetary Boundaries
Meet Adam Kelliher, an Agent of Change at Langara College
Adam founded the Langara Environmental Club and was instrumental in bringing Meatless Monday to campus.
Food Animal Production, Food Policy & Governance
Somerset County Residents Fight Back Against Expanding Chicken Industry
Somerset residents are not only concerned about increased density of broiler complexes but also about the state-supported plan to site a poultry litter incinerator in the county.
Food Animal Production, Diet, Health & Planetary Boundaries
Somerset County Residents Fight Back Against Expanding Chicken Industry
Somerset County has been in the cross hairs of the poultry industry for quite a long time, with an inventory of 14.9 million broiler chickens.
Food Systems & Climate Change, Diet, Health & Planetary Boundaries
Meatless Monday Relaunch at Johns Hopkins University
Johns Hopkins was able to exceed the Real Food Challenge goal.
Food Systems & Climate Change, Diet, Health & Planetary Boundaries
Meet Cindy Kiefer, an Agent of Change at Bellarmine University
Cindy is the president and founder of Food Advocacy Club at Bellarmine.
Food Equity, Food System Change in Baltimore
A Trip to White Rose Farm: Natural Partners
The congregants harvested turnips, beats, salad greens, and broccoli.
Food System Change in Baltimore
Learning First-Hand about Urban Food Environments
One of the goals of the course is to help students think critically about food access, food affordability, diet-related disease, the impact of food systems on the environment.