Jim Giles
Jim Giles is Vice President, Editor-at-Large at Trellis Group. His writing has appeared in the New York Times, Atlantic, Economist, Guardian, Nature and other publications. He was the co-founder of Matter, an award-winning investigative publication that was acquired by Medium in 2013. In 2017, he was a graduate of the Sulzberger Executive Leadership Program at Columbia University. He’s also worked as a strategic consultant for several high-impact organizations, including the European Climate Foundation and the Wellcome Trust.
Why collaboration is the missing ingredient in food system reform
Collaborative processes involve countless meetings and technical reports and lobbying and conflict. But they can result in trusted systems that underpin structural change. Read More
3 under-the-radar forces in food
These trends and developments should be generating more attention than they do. Read More
An answer to aquaculture's unsustainable fish feed habit?
Black soldier flies are one new approach vying to solve aquaculture’s feed problem. Companies are also growing fishmeal from algae and using microbes to convert carbon dioxide into protein. Read More
The chef who wants diners to fund regenerative ag
The challenge of reforming the way we manage the almost 1 billion acres of U.S. farmland can seem overwhelming, but we’re seeing the emergence of a suite of solutions that might be up to the job. Read More
Chewing on Chipotle's new food emissions labels
It's a step in the right direction, the metrics the restaurant chain uses to display data could nudge customers into making less sustainable choices. Read More
Parsing Panera's plan to nudge consumers toward low-carbon meals
The restaurant chain is designating some menu items with the “Cool Food” badge, which designates choices with lower greenhouse gas emissions. Read More
Get ready for the next wave of GMOs
The power of gene editing can be wielded to modify plants and, among other things, achieve significant sustainability wins. Read More
More reflections about regenerative grazing and the future of meat
An idea: Eat less meat and then, on the land that frees up, restore native ecosystems, such as forests, which draw down carbon. Read More
Can regenerative grazing allow for a low-emissions future for meat?
Globally, cattle, sheep and goats account for around half of all emissions from agricultural production. Read More
Diversifying crops can cut emissions and increase profits
Farmers across the Corn Belt tend to plant rotations of soy and corn. Diversification could boost returns and reduce pollution. Why don't farmers make the switch? Read More
