During the November COP27 climate talks in Egypt, Presidents Xi and Biden agreed to restart bilateral climate talks that would build on the clean energy and the green and climate-resilient agriculture priorities highlighted in the U.S.-China Climate Crisis Statement and the U.S.-China Glasgow Declaration. While details remain to be ironed out, the renewed dialogue could open up a new area of collaboration around greenhouse gas emissions from food production, targeting an oft-overlooked long-lived climate pollutant, nitrous oxide (N2O).  

Biodegradable plastic mulch seems like a dream come true for organic farming. Its use eliminates the need for herbicides and pesticides, conserves water, extends the growing season, and allows for the harvesting of clean fruits and vegetables. This mulch also lightens the load of farmers. Rather than assuming the expense and labor to gather up and haul plastic mulch to a landfill, farmers can till biodegradable mulch safely back into the soil. Yet these benefits will only be realized if biodegradable mulch films are 100 percent degradable by microbes in nature, and if they break down to carbon dioxide, water, and minerals without damaging the soil. 

Collecting plastic fragments was a game he played while helping his parents farm when growing up in rural Shandong Province, says Dr. Zhao Kaiguang, who is now an associate professor of Environment and Natural Resources at The Ohio State University: “I wanted to collect the most, but did not realize the serious negative implications of leaving plastic in the soil.”

Farmers in the United States and China who grow strawberries, melons, and other fruits and vegetables often face the same arduous challenge—after harvesting they must gather up and dispose of the plastic mulch used to increase production. After months in the hot sun, the plastic sheeting starts to shred and break apart, leaving fragments behind in the soil. 

From Friday night fish fries to shrimp cocktails, people sheltering in place have learned how to cook their favorite dishes at home. As a result U.S. seafood sales have doubled during the pandemic. Globally, the United States ranks fifth in seafood consumption and China—where hunger for seafood has skyrocketed with rising incomes—is number one. While wild fisheries are on the decline, aquaculture is expanding to increase the global food supply.

“Gui Jie” in Beijing, meaning Ghost Street, is dedicated to crayfish and is filled with towering bright red crayfish statues. While it might just seem like a show for tourists, the Chinese are responsible for 90 percent of the world’s crayfish consumption and crayfish is on menus throughout the country. Between 2006 and 2016, crayfish production more than tripled to 850,000 tons. Surprisingly, crayfish is not native to China but the Chinese began raising them when aquaculture began expanding in the 1980s. 

Fish is brain food. This is a lesson we learned from our mothers and grandmothers. They were right—the Omega-3 fatty acids in fish are good for our health. Omega-3 is an essential fat, but our bodies cannot make it, so it must come from the food we eat, and fish is the best source. Fish, like people, cannot make Omega-3, so they too get it from their food.

Spring is the best time to eat snails, when they are their plumpest, sweet and rich in protein. Snails have been slurped in China for centuries and are an inexpensive treat for a holiday celebration. In contrast to French escargot, which is served with butter and garlic, the Chinese eat snails in stir-fry, braised or boiled and eaten right from the shell. Not all snails are a treat, however, and unfortunately some are extremely damaging to crops and natural ecosystems when they are introduced into a non-native environment.