FoodPrint

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FoodPrint helps you make food choices that do less harm to the environment, animals and people. Learn more at: www.FoodPrint.org

FoodPrint uncovers problems with the industrial food system and offers examples of more sustainable practices, as well as practical advice for how you can help support a better system, through the food that you buy and the system changes you push for. Listen to our new podcast, "What You're Eating," coming February 15, wherever you get podcasts.

10/26/2026

Buying chocolate to hand out this Halloween? Read these tips before you buy:

Wondering how to shop for ethical chocolate? With these chocolate facts, you’ll be prepared to make responsible chocolate buying decisions.

10/23/2026

Biodiversity loss is a huge problem in our food system — but why? Learn more in episode 19 of our podcast:

Listen to our podcast episode where we discuss how biodiversity loss is causing us to lose varieties and flavors of food.

10/23/2026

With its thin skin and big, juice-filled cells, the Honeycrisp apple’s texture is so popular that the variety has been used as a breeding “parent” in about 50% of new apple varieties that arrive on the market. Here’s a look at some of those Honeycrisp descendants old and new:

Honeycrisp, EverCrisp, Ludacrisp. Do you ever wonder where all these new apples come from? Learn more about how new varieties are bred.

10/22/2026

Are we getting any closer to defining and labeling ultraprocessed foods?

Learn more:

Defining ultraprocessed foods remains a challenge as California advances labeling efforts and federal policy stalls.

10/22/2026

Lane Selman’s new book “Radicchio: A Celebration of the Beloved Italian Vegetable” is equal parts cookbook and comprehensive reference, with 45 recipes and covering everything from the medicinal history of radicchio to guidance for beginning growers.

Read more about the cold-season vegetable and her book:

Explore radicchio’s rich history, diverse varieties and culinary uses in Lane Selman’s new book celebrating the beloved Italian vegetable.

10/21/2026

Friendly reminder to freeze your leftover apple peels and cores and turn them into one (or more!) of these ideas:

Learn what to do with apple cores, peels and seeds with these 13 ideas including how to make apple tea and homemade apple vinegar.

10/21/2026

Need inspiration for cooking that bag or can of beans in your cupboard? Check out our favorite bean-forward cookbooks, featuring a diversity of cuisines:

Looking for bean recipe inspiration? Read on for our go-to bean cookbooks, from the classics to new favorites.

10/20/2026

You may know wasabi as the pasty green daub next to the pickled ginger on a sushi platter, but chances are the condiment you’ll get at a restaurant is a green-dyed imitation. So, why is fresh wasabi so hard to find and what’s driving some farms to grow it here in the U.S.? Learn more:

Most wasabi served in the U.S. isn’t really wasabi since it’s expensive to import. But a few farms are now growing authentic wasabi locally.

10/19/2026

Raise your hand if you love all the apple varieties at the farmers market! Check out 8 exceptional ones that you probably won’t find at your grocery store:

There are over 7,500 known apple varieties. Learn more about 8 unique varieties you should be cooking with.

10/16/2026

As our gardens and CSAs wind down and temperatures cool, you can preserve those in-season root vegetables like carrots, potatoes, beets, onions, ginger and more. Check out Julia Skinner's guide to fermenting and freezing root veggies:

You’ve pickled cucumbers, made sauerkraut and frozen your summer berries, but have you ever used these techniques on your root vegetables?

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