With Earth Day just around the corner, climate activists across the globe have started to remind us of the individual actions we can take to address climate change, particularly eating more sustainably. Yet our current eating habits and fixation on superfoods like quinoa and avocados have manifested unsustainable practices of cultivation that ignite the flames of the climate crisis.
Luckily, there’s a food that has struck the perfect balance between sustainability and nutrition, and an alumnus of NYU Tandon has figured out a way to grow it in their own…
