Labels : Des verts et des pas mûrs

The last ten years have seen a phenomenal explosion in the organic food movement as it has moved from niche market to mainstream. Today, it is the...

In Isère, in the mountainous region of Trièves, is the Tournesol farm, an experiential farm totally autonomous in energy, a veritable...

Documentary filmmaker Robert Kenner examines how mammoth corporations have taken over all aspects of the food chain in the United States, from the...

Anaïs is 24 and nothing can stop her. Neither the bureaucratic rules of administration, nor the misogynistic teachers, nor the out-of-order...

In a world where farming is mechanized and farm animals are fed with products coming from across the globe, a young shepherd is trying to keep his...

Local, organic, and sustainable are words we associate with food production today, but 40 years ago, when Fran and Tony McQuail started farming in...

Nicolas Supiot shows us his unique and authentic way of making all natural sourdough bread.

This film explores food sustainability, how farmers' markets build community, and why local food matters. Filmmaker Dr. Benjamin Garner is an...

Sepp Holzer explains some of the innovative, labour-saving agricultural techniques he applies at his farm in the Eastern Alps of Salzburg, Austria.

Built on a layer of frozen earth, Dawson City, Yukon, Canada has subarctic winters where temperatures routinely drop below −40°C. Meet the...