Showing results for: Agricultural innovation
A information site about clean meat and cellular agriculture has been launched by the Cellular Agriculture Society. It discusses applications of cellular agriculture including lab-grown meat, leather and silk and introduces terminology such as “neomnivore”, i.e. a person who only eats cellular agriculture products.
Start-up Wild Type have raised $3.5 million towards the development of a platform and set of technologies that they hope could allow any type of meat to be cultured in the laboratory.
This book, by agronomist and political scientist Marie-Hélène Schwoob, provides a multidisciplinary overview of China’s farming and food issues and presents the results of the author’s fieldwork.
This article evaluates the “4 per 1000” initiative’s potential to increase soil organic carbon (SOC) by assessing 16 long-term soil experiments conducted by the UK based Rothamsted Research, involving 114 different soil treatments (including addition of farmyard manure (FYM), nitrogen fertilisers, pasture leys, conversion of arable land into woodland and residue incorporation) over 7–157 years.
Cultured meat, also known as in vitro, clean, lab-grown or synthetic meat, is meat grown as muscle tissue in the laboratory. This paper reviews the state of cultured meat technology, analyses social concerns and examines some of the issues that start-ups in the industry face.
Developed by SDG Academy, this free course explores the challenges to ensuring a healthy and sustainable diet for our growing world population, as well as the central role of agriculture in achieving the Sustainable Development Goals.
A wireless soil probe that measures soil conditions every 15 minutes could help farmers to apply fertilisers more efficiently and prevent overwatering. Each probe has 23 sensors and sends data to a software interface that summarises the information for farmers. Factors measured include levels of nitrogen, phosphorus, potassium, pH, moisture, temperature and aeration.
This book, edited by Cyndi Spindell Berck, Peter Berck and Salvatore Di Falco, examines how climate change may affect farming in Africa, adaptation practices that could help farmers thrive and the interface of adaptation with gender and development issues.
This book, edited by Christophe-Toussaint Soulard, Coline Perrin and Elodie Valette, examines the interactions between agriculture and cities, using case studies around the Mediterranean.
Grass could be the next source of human-edible protein.
Insects may not be the environmentally-friendly alternative protein source that the FAO and many entrepreneurs hope, according to Oxford University doctoral candidate Joshua Evans.
Indoor and vertical farming might not replace traditional farms, but they bring their own unique benefits.
This opinion piece by Peter Horton of the Grantham Centre for Sustainable Futures discusses the failures of the current food system and sets out some possible solutions to achieve sustainable food security for all.