Food miles may be green, but are they fair?
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Supermarkets are scrambling to capture the millions of "green" pounds spent by increasingly environmentally aware shoppers.
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Haute cuisine is going green in a program that recycles restaurant and household food scraps into high-grade compost for Northern California farms and vineyards.
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Pig manure in Chile will keep neon lights glowing on Tokyo's Ginza in years to come. It's a grand north-south tradeoff to slow global warming: You reduce your "greenhouse gas" emissions so I don't have to cut back on mine.
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A new scheme is launched which tells drivers and potential car buyers how green cars are.
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Plant, poultry and pig leftovers could provide a substantial menu of options for renewable energy that doesn't disturb the food supply. In Autopia.
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Green might be in for marketers, but does it go any further than that?
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Dozens of tasty foods are now available in 100-calorie packages. But is that a good thing? We get to the bottom of many little bags.
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Another small, eco-friendly business is scooped up by a corporation.
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The recent scares over deadly bacteria in California produce might hurt farm programs aimed at restoring wildlife habitat and cutting water pollution.  Such environmental programs could be at odds with "clean- farming" techniques promoted by food processors.
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A new report on the progress of environmentally sound business practices finds that green results lag behind green marketing.
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Converting corn and soybeans into fuels is contributing to higher food prices. The dispute is how much.
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Investors, corporations are warming to the idea that there's money in being green.
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The greener side to affairs of the heart.
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As newspaper readers, you are probably becoming familiar with the term "offsets." Environmentalists, loath to add noxious carbon gases into the atmosphere, offset their fossil fuel consumption by investing in renewable energy sources.
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Offsetting, the practice of achieving carbon neutrality, is gaining popularity among companies wishing to make a show of their green credentials.
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Science & environment: Seen as posh and green, the langoustine is catching on as eco-friendly sea food.
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The American Diabetes Association is rethinking how it raises money from companies that sell foods that are high in calories.