Winters in Jackson Hole, Wyoming, are long, and the growing season is short. A head of lettuce travels an average 2,000 miles to get there, often arriving shriveled and tasteless. Architect Nona Yehia knew there had to be a better way to get food to eat. Traditional industrial scale agriculture might never be replaced, but she was sure it could be improved. She designed a new kind of greenhouse: a building that would pack a perfectly controlled growing environment into a space built up vertically on a sliver of town land.

How can we keep Maine’s world-famous fishing communities employed and feeding us all when the oceans they depend on are warming so fast that fish stocks are declining? The answer, says economist Brianna Warner, is seaweed.

Chef Sean Sherman worked for years in Italian, Spanish, Japanese and modern American restaurants. Then one day he realized his own heritage – Lakota Sioux – had a lot to teach him about foods that would nourish himself, his customers, and the Earth. Today, Sherman and his business partner Dana Thomson (Dakota) are exploring their Native cultural heritages by re-creating pre-colonial menus – meals that use no dairy, no wheat, no sugar.

Like many Americans, Claire and Chad Simons worried about climate change but didn’t know what they could do about it. Then one day in 2015, their son came home from school, excited about having eaten a snickerdoodle made with cricket flour. Crickets as food? Why not? they asked.

When Leah Lizarondo learned that every year more than 40% of America’s food is wasted, she decided to do something about it. Today, she is the founder and CEO of 412 Rescue in Pittsburgh, built around an app, a real-world kitchen, and a food rescue mission