Thirsty
Not Drunk Yet
Already Drunk
Hungover
Morning
Tired
Sick
High
Alone
No Time
Dinner
Bougie
Single
Adventurous
Gluten Free
Healthy
Broke
Meet the Co-Founder Behind Georgetown's Favorite Plant-Based Tacos
Suzanne Simon explains the passion, sustainability, and relationships that go into Chaia.
by Carina Dahmani
at Georgetown University
An Environmentalist's Guide To Zero Waste Grocery Shopping
Be kind to our planet by starting with the way you shop.
by Anisha Johnson
at Emory University
Going Green: Sustainable Restaurants in Atlanta
Earth Day is here! These are the top 3 most sustainable restaurants in Atlanta to help you celebrate our planet.
by Joanne Lee
at Emory University
We Could Lose Our Favorite Foods to Extinction
We spoke to reporter Dan Saladino on his new book, which tackles the alarming lack of food diversity.
by Audrey Silalahi
at National Contributor
Too Good To Go Brings Mission to Minimize Food Waste to Chicago
The Denmark-founded organization combats food waste by partnering with local restaurants and grocers.
by Sarah Meadow
at Northwestern University
Starbucks Plans to Phase Out Iconic Disposable Cups
Goodbye, paper and plastic!
by Kennedy Dierks
at Spoon HQ
What Is Kimchi, the Ultimate Staple in Korean Cuisine?
Kimchi has been a staple in Korean culture for generations. The question is, what makes it so iconic?
by Amy Chun
at National Contributor
30 Easy Vegan Desserts to Add to Your Repertoire
There’s a vegan option waiting to satisfy your sweet tooth, no matter what you’re craving.
by Kennedy Dierks
at Spoon HQ
Four Recipes to Get You Ready for a Meatless Monday March
Four days, four ways to go meatless.
by Rebecca Casel
at Emory University
How to Tell If Your Ketchup Is Vegan
It’s complicated.
by Kennedy Dierks
at National Contributor
Tackling Food Insecurity at UF
I volunteered to help fight food insecurity and here is how you can too.
by Olivia Giovenco
at University of Florida
Gen Z Vegans Boycott Amy's Kitchen Products Amid Hazardous Workplace Allegations
Young consumers are avoiding brands that don't match their values.
by Kennedy Dierks
at Spoon HQ