In a recent interview, designer Ron Finley says he has plans to partner with restauranteur and food advocate Alice Waters.

Attend your own green film fest at home with filmmakers' live Q&A

Leading chefs (and sustainable foodies) Alice Waters and Dan Barber have joined the movement to save the endangered bluefin tuna and signed a pledge not to serve the fish in their restaurants, Chez Panisse in

Saul's is part of only a handful of delis refashioning themselves as sustainably sourced eateries. Located in the gourmet ghetto of North Berkeley near Alice

The Edible Schoolyard program, which began in 1995 at Martin Luther King public middle school in Berkeley, has inspired growth of garden programs in other communities throughout the county during the past 15 years.The program

If you are resolving to cut back on take-out foods, but really aren't sure how taking over at the stovetop will go, there's a cool website that will help out. NoTakeOut plans your meal from each ingredient and tool

A cynic might look at a program like the Edible Schoolyard -- the much-lauded school garden initiative launched by Chez Panisse's Alice Waters -- and

In a recent NY Post editorial, Carla Spartos dares the locavore movement to meet her at the middle school flag pole by lashing Michael Pollan, Alice Waters, and Tom Colicchio for being "gourmonsters" hell bent on a bourgeoisie crusade

Lots to read in the New York Times over the last few days. Andrew Martin writes that food activists are thrilled with the new government:

Alice Waters doesn't own a microwave, but then she cooks all day and is called an elitist. Some studies say they save energy; others note that people who cook with microwaves eat more overprocessed food. Do you use a microwave oven? (

60 Minutes' Leslie Stahl interviewed Alice Waters and had breakfast in her kitchen this week. Stahl's take was that Waters lives in a parallel world because she seeks out fresh local farmers' market foods, has the luxury of a

Food Fight opens with a bit of history about food production and America's eating habits over the past half century. Beautifully shot and well written, we are treated to a series of interviews with food luminaries such as Alice Waters, Dan Barber,

The problem of one-use plastic bottles has far from gone away - we're still chucking out 30 billion empties globally each year. At least a six-pack of different U.S. and Canadian cities has come up with some kind of bottled

Anyone with even the most passing interest in what goes on your platter needs to seize hold of Alice Water's The Art of Simple Food: Notes lessons, and Recipes From a Delicious Revolution (2007, Clarkson Potter), the first book the famed chef and

What would it be like to have Alice Waters come over to cook lunch for you? Well, we would probably have a full-body asthma attack, but the New York Times who lucked out with the opportunity merely fussed over her two cans of Diet Pepsi and wondered if

I met fellow Brit Zoe Tryon whilst we were both working in Ecuador during the first half of this year. We share a passion for working with indigenous cultures, sustainable development and communicating other people's stories. Zoe's background in

An entire section on eating green in the Times, including Farmer, Cookie Maker, Ecologist and, Yes, the Future King

When passing through Matakana seems like a regular small town north of Auckland surrounded by beautiful landscapes and a stunning coast line. However if you get the chance to stop there and spend some time you'll soon come to realise that things run