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Check out the latest media coverage of The Land Institute.
In coordination with the New York Times Climate Forward event at NYC Climate Week on…
Read More about Rachel Stroer, Perennial Grains Featured in New York Times Article on Climate Leaders
So far in 2023, two research papers written by scientists at The Land Institute have…
Read More about Research Papers from The Land Institute’s Scientists Receive Honors
Dear Friends, We stand at a pivotal moment in the history of agriculture and humanity,…
Read More about President’s Letter 2023
Patagonia Provisions, the sustainable food and beverage division of the outdoor clothing company Patagonia, recently…
Read More about Patagonia Provisions Partners with 11 Breweries on New Kernza® Lagers
Photo by Emily Counsil The organization Humanities Kansas recently released a chapbook featuring 11 new…
Read More about Humanities Kansas Features Poetry from The Land Institute
The next Prairie Festival will be held in 2026 in conjunction with celebrating the 50th…
Read More about Next Prairie Festival in 2026
Brandon Schlautman, Lead Scientist of the Perennial Legumes Program at The Land Institute, presented at…
Read More about Wilkes Climate Prize Finalist: Perennial Baki™ Bean
Each year, together with you, we move one step closer to reconciling the human economy…
Read More about A Snapshot of The Land Institute: 2022-2023
SALINA, Kan. (March 29, 2023) – Next-generation perennial grains are domesticated as nutrient-dense crops that…
Read More about Advancing Crop Diversity with Civic Scientists
The Land Institute has released its 2022 Perennial Impact Report. This report contains an overview…
Read More about 2022 Perennial Impact Report
Perennial Rice: Proving the Potential of Perennial Grain Agriculture Over 70% of the food calories that…
Read More about Case Study 2023
New High-Yielding Perennial Rice Sees Sustainability Success Catalyzed by Global Collaboration and Knowledge-Sharing Approach Link…
Read More about New High-Yielding Perennial Rice Sees Sustainability Success
