Gabe Brown, a city boy from Bismark, North Dakota bought the farm of his in-laws in 1991. The farm grew small grains, mostly spring wheat, oats, and barley, using the conventional farming practices Brown’s predecessors had followed since 1956 – tilling (plowing) the land to seed and applying synthetic fertilizers and herbicides annually.

Amid growing evidence and awareness of the impact of industrial agriculture on the environment, climate, public health, farming communities and local economies, an “underground insurgency” as Charles Massy calls it, is transforming the practice and culture of agriculture.

Pointing to a wriggling earthworm, a sign of good soil health, Gail Fuller explained that conventional, tilled fields would be too cold for earthworms to be that close to the surface.

“Regenerative Agriculture” is a new buzz phrase—but those treating it as just another passing trend are seriously miscalculating. It’s not a marketing term—it’s a movement, and experts stress that it’s one we all need to get behind.

Conventional, or chemically-led, farming has been developed over the past

I am a scientist. Until recently the only job I had ever done had consisted of discovering how the world around me works using the scientific method, and/or teaching about this discovery process

The green vines sprawling down hillsides and across fields at Gamble Family Vineyards are as picturesque as those found anywhere in Napa. But to Tom Gamble, what’s under the trunks and trellises is just as important as what’s above.

No matter where you are in the world, one thing ties people together: We all gotta eat. But the ways people go about producing food can have disastrous consequences for the environment.

 Farms that used regenerative agriculture practices such as no-till farming, cover crops and diverse crop rotations produced crops with higher levels of certain vitamins, minerals and phytochemicals than farms using conventional practices, according to results in a study from the University of Washington.

A new study from Colorado State University's Department of Soil and Crop Sciences and and the Graduate Degree Program in Ecology found that regenerative practices—including integrating crop and livestock systems—were successful as long-term carbon storage solutions.

The last of the secateurs are packed away, ferments bubble, the South African 2023 harvest has come and gone, and now the vineyards are at rest.

Regenerative agriculture has slowly but surely taken over the sustainability programs of America’s food corporations. PepsiCo, ADM, Cargill and General Mills are among the big companies encouraging their suppliers to adopt regenerative practices.

In the quest to understand and combat climate change, the focus often zooms in on carbon sequestration, particularly how soil acts as a carbon sink.

To what extent does soil health contribute towards what’s in the glass? That’s the question a new study on the effect of soil health on viticulture has answered by proving that it is critical to plant and animal life, as well as the quality of wine. 

Regenerative agriculture is a way of farming that improves biodiversity and promotes soil health.

Regenerative agriculture not only matches the productivity requirements of traditional agriculture; according to some metrics, it often exceeds them.

As consumers grow more curious about where their food comes from, a new buzzword takes root in American agriculture: regenerative.

On today’s farms, ecologically-friendly practices are on the rise. Using agri-environmental strategies, farmers prevent environmental degradation, preserving natural spaces and the species that live in them.