By integrating high-yield Flex Farms directly into classrooms, Fork Farms is turning schools into localized food hubs that improve student nutrition, foster intergenerational healthy eating habits and create a sustainable pipeline for the future agricultural workforce.

In its newly released Organic Market Report, the organization says organics posted an annual growth rate of 6.8% in 2025, with produce leading all categories.

Programs that spark curiosity about fruits and vegetables, whether classroom tastings to space-bound tomato seeds, show how early exposure can shape children’s willingness to try more plants.

Fifth-generation farmer Justin Wylie is testing algae to rebuild soil health in orchards. By boosting soil microbes through irrigation, he hopes to improve water infiltration, reduce inputs and build resilience in high-cost Central Valley agriculture.

Fresh produce leaders focus on value-added packaging and health-forward snacking trends to capture the interest of a new generation of shoppers.

The Hague-based agri-tech firm is transforming neighborhood food infrastructure by merging AI-powered greenhouse production with direct-to-consumer retail, a model set to revitalize U.S. food deserts starting in Pennsylvania this year.

National retailers like Whole Foods Market and local businesses like Pemberton Farms in Boston are turning potential losses into profit and sustainability wins through collaborative platforms and systemic supply chain shifts.

Olivia’s Organics’ new offerings include organic green leaf and organic red and green leaf products grown in the Northeast.

Dina Newman, founder of KC Black Urban Growers, shares how the Kansas City nonprofit is reconnecting Black farmers to their agrarian heritage while building pathways to food sovereignty for the next generation.

As urban farmers and gardeners prepare for the upcoming growing season, the focus is shifting from what we keep out of our dirt to the living networks we must build within it, according to soil scientist Chris Cerveny.