Jim Giles
Jim Giles is Vice President, Editor-at-Large at Trellis Group, where he focuses on carbon markets, carbon removal, food systems and other topics. In previous lives he founded and sold a long-form science and technology publication, served as senior editor at Medium and wrote for numerous publications, including the Economist, New York Times, Nature and the Guardian.
Ocean-based sequestration heats up
Until recently, the concept of blue carbon attracted little attention outside academic and think-tank circles. We may be at a turning point, thanks to the actions of some forward-thinking businesses. Read More
The problem with zero-waste goals is the word 'waste'
Sustainability advocates celebrate zero-waste goals. But perhaps they have the unintended effect of labeling certain materials as needing to be eliminated. Read More
5 radical visions for a 2050 food system
The ideas proposed for a Rockefeller Foundation contest cover a dizzying array of locations and issues, but their commonalities are as prominent as their differences. Read More
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
