Showing results for: Agricultural innovation
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.
In this paper, the researchers examine the British civil aviation and ruminant farming sectors to understand the barriers to reducing greenhouse gas (GHG) emissions through technological innovation.
Tyson Foods, which sells billions of dollars of meat each year, has invested in the cultured meat startup Memphis Meats.
Finless Foods hopes to make laboratory-cultured bluefin tuna the same price as the conventional product by the end of next year (bluefin tuna, threatened by overfishing, can sell for around $380/lb).
This blog by researchers Cedric Simon and Ha Truong from CSIRO Agriculture & Food discusses a method they have developed to reduce the amount of wild fish needed for prawn feed.
This article in Food Navigator discusses a start-up company which produces dairy proteins, from sugar and genetically modified yeast. The resulting proteins can be used in a wide range of products to replace animal-produced dairy protein, such as in chocolate, ice cream, protein shakes and yoghurt.
This article in the European Molecular Biology Organisation (EMBO) journal examines NGOs’ opposition to agricultural biotechnologies. It finds that opposition to genome editing cannot be dismissed as being solely emotional or dogmatic, as is often asserted by the scientific molecular biology community (see for example this 2016 letter by 107 Nobel Laureates calling NGO action against GM a "crime against humanity”). Instead, opposition to genome editing among research participants was rooted in three areas of scepticism around the framing of food security problems and the proposed solutions.
This piece by the international NGO Futures Centre highlights the emergence of some innovative solutions that could help the transition to a sustainable protein consumption and production system.
Targetting the food-energy-water nexus, this review by FCRN members Eugene Mohareb and Martin Heller and colleagues summarises the energy implications of various types of urban agriculture. The goal of their research is to identify resource efficiency opportunities while increasing urban food production.
Scientists from national academies across Europe are calling for urgent action on food and nutrition in a new independent report published by the European Academies’ Science Advisory Council (EASAC). This analysis can be relevant for policy-makers working on food, nutrition, health, the environment, climate change, and agriculture.