Bringing Scientific Evidence into Any Beat: Food, Restaurants & Agriculture
In this series, SciLine and The Open Notebook have teamed up to distill key science reporting skills for journalists covering scientific topics.
What are Reporting Resources?
While some might view the food beat as only recipes and reviews, there are plenty of opportunities to flavor these stories with scientific evidence and voices.
Five Ideas for Adding Science to Food, Restaurants, and Agriculture Stories
| If you’re reporting on … | Search for recent research on … |
| Agriculture | • Effects of climate change on crop yields and disease resistance • Soil, water, and resource management • Agricultural waste management |
| Restaurants | • Supply chain operations • Environmental impacts of food waste • Practices to prevent infectious disease spread |
| Food insecurity | • Interventions for food deserts • Evidence backing community health and nutrition programs • Effects of cuts to federal and state programs |
| Grocery stores | • Commodity pricing and inflation • Evidence behind soda taxes and other regulations • Effects of climate change on produce availability |
| Labor practices | • Employee wages and worker unionization • Technology and labor automation • Health and safety in the food and restaurant industry |
Inform Your Food Reporting with Data
Here are some data sources you can use to bolster your reporting with evidence. Whenever you’re using data, ask experts how those data are gathered and what their limitations are.
- National Agriculture Statistics Service (U.S. Department of Agriculture): Publishes regular reports on nearly every aspect of the agricultural industry, such as egg production, farm labor, and chemical use.
- The Census of Agriculture (every 5 years) features detailed data on farm size, livestock inventory, producer demographics, and more for every U.S. state and county.
- Quick Stats allows you to search for data by year, region, and commodity, such as specific fruits and vegetables or livestock.
- Occupational Safety and Health Administration (OSHA) Data: Databases of workplace inspections, injuries, fatalities, and chemical exposures in every U.S. state and territory. Search for data from agriculture or food service industries.
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View printable PDF
Feeding America’s Map the Meal Gap study: Estimates U.S. county-level food insecurity rates, eligibility for assistance programs, and average meal costs.
- Sustainable Management of Food Dashboard (EPA): Publishes data and reports on food waste, such as consumer costs, methane emissions from food in landfills, and sources of excess food.
- The Consumer Price Index (U.S. Bureau of Labor Statistics): Tracks fluctuations in the price of services and goods, including specific foods, over time.
- National Restaurant Association’s Research and Statistics: Publishes state-level and national statistics using data from federal agencies. It also releases annual reports and economic analysis on the state of the restaurant industry.
Common Pitfalls to Avoid
- Using the wrong data points — Make sure you understand the data and how it relates to your story. For example, the retail price for eggs is not the same as the wholesale price.
- Repeating others’ talking points — Watch out for science-related claims from lobbying organizations, including the American Farm Bureau Federation and Consumer Brands Association. State-level farm bureau leaders will often just repeat the national platform. Vet claims from elected officials and organization leaders with relevant experts.
- Extrapolating research — Agricultural research is place- and crop-specific, so avoid generalizing study findings. To find research relevant to your area, contact experts at your state’s agricultural extension service or regional USDA Agricultural Research Service.
Types of Experts to Contact & Questions to Ask
| Ask agriculture researchers about: • Seed genetics • Water & resource management • Drones & emerging technology • Farm labor • Chemical runoff |
Ask food scientists about: • Forever chemicals • Labeling & additives • Food processing technologies • Nutrition and micronutrients • How “new foods” come to be |
| Ask hospitality researchers about: • Supply chains & ingredient sourcing • Health & safety regulations • Delivery apps & automation • Waste reduction • Trends such as plant-based menus & mocktails |
Ask economists about: • Consumer spending trends • Tariffs & trade disputes • Labor demand & shortages • Farm profitability & bankruptcies • Crop prices & impact on local/regional economies |
Real Stories Including Scientific Evidence & Experts
- Can grocery stores keep rural Kansas communities vibrant? (The Beacon News, 2025)
- Ranches Cover A Fifth Of Hawaiʻi. Extreme Drought Is Clouding Their Future (Honolulu Civil Beat, 2025)
- Bay Area restaurants call this cooking style a ‘secret ingredient.’ Neighbors say it’s a health risk (San Francisco Chronicle, 2025)
Special thanks to Missouri School of Journalism graduate student Héctor Alejandro Arzate for research and food and ag journalist Amy Mayer for consulting on this tip sheet.
