In March, the U.S. Environmental Protection Agency (EPA) approved the release of two billion experimental genetically engineered (GE) mosquitoes across several counties in California – Fresno, Tulare, San Bernardino, and Stanislaus – as well as Monroe County, Florida. To date, this would be the biggest release of GE insects in the world.
Over the last two decades, neonicotinoid pesticides, or neonics, have swiftly become the most widely used class of insecticides globally. And you’ve heard from PAN and our partners countless times about the dangers these chemicals pose to the wild pollinators and honeybees our food system relies on.
If you’re following federal and local toxics news, you’ve probably heard about PFAS (perfluoroalkyl and polyfluoroalkyl substances) which are found in many manufactured products, from nonstick pans to raincoat material and food containers.
Rob Faux, Iowa farmer and PAN Communications Manager, was recently invited by Practical Farmers of Iowa (PFI) to provide an update of his 2014 webinar titled Pesticide Drift: Response and Compensation.
PAN is joining farmworkers and farmworker advocates around the country as they celebrate National Farmworker Awareness Week (March 25 - 31). I would like to invite you to participate by putting the focus on the individuals who plant, cultivate, and harvest our food. Together, we can share and promote the continued work to eliminate a long legacy of injustice in our food and farming systems.
In Part I of this blog, I mentioned ecological pest management and agroecology multiple times. But what does ecological pest management actually look like? We spoke to a few farmers who are leading the way with innovative ecological pest management strategies. These alternatives to chemical pesticides are practical and effective, see for yourself:
After joining PAN last spring, I spent a lot of time getting up to speed on the policy landscape in California. I initially felt overwhelmed by the state’s many regulatory strategies and plans to reduce or adapt to climate change.
In traditional Hawaiian times, people that lived in Village settings were prepared for skilled pathways of cultivating food sources beginning in the early years of their lives. The traditions and cultural ways of being are centered on the care of the places and the sources of the food that is gathered.