Food waste is a challenge across the food system—but there are practical ways to do better. On Stop Food Waste Day, we’re sharing how farms, chefs, and home cooks can make small changes that add up to lasting impact.
In the wake of Hurricane Helene's devastation, Asheville’s culinary community is coming together to offer more than just food. From hosting fundraising events to donating meals and resources, these chefs, restaurateurs, and food artisans are playing a vital role in relief efforts, feeding hope to those in need.
As consumers become more conscious about the origins of their food, labels on meat and poultry offer reassurance that our choices align with our values. However, new USDA guidelines aimed at strengthening these claims bring a new challenge: balancing trust in these labels with the rising costs of maintaining them, especially for small producers. Explore how these changes could impact the food you choose and the diversity of options available.
