Showing results for: Agricultural innovation
This book, edited by Rachid Serraj and Prabhu Pingali, explores the threats and opportunities that global agricultural and food systems are likely to face between now and 2050. Chapter topics include global drivers and megatrends, urbanisation, technological innovation and intensification of agriculture.
In this paper, FCRN member Hanna Tuomisto gives an overview of the process of growing cultured meat, current developments, its environmental impacts, technical challenges, and consumer perceptions.
Insects, seaweed, microalgae, cultured meat, mycoprotein and mussels are among the nine ‘future foods’ discussed in this paper, co-authored by FCRN member Hanna Tuomisto, which compares the nutritional profiles and environmental impacts of these foods with conventional plant- and animal-sourced foods.
This paper performs a cost-benefit analysis for various climate-smart agriculture practices on farms in Vietnam, Nicaragua and Uganda, including switching annual to perennial crops (e.g. coconut), crop rotations, using organic fertiliser and intercropping maize and beans.
Facial recognition could be used on pig farms in China to provide individualised feeding plans. The artificial intelligence system, created by a subsidiary of Chinese e-commerce company JD, can also track a pig’s growth, physical condition and vaccinations over its lifespan.
The upcoming book In Defence of Farmers: The Future of Agriculture in the Shadow of Corporate Power, edited by Jane W. Gibson and Sara E. Alexander, uses case studies of farmers to explore the tensions between conflicting views of the role of industrial agriculture.
A new method for monitoring nutrient concentrations in pasture in real time - using a small near-infrared spectroscopy device - could allow farmers to improve productivity by adjusting livestock grazing patterns, according to this paper.
Israeli startup Taranis has raised $20 million in funding for its aerial imaging technology, which uses multispectral images from satellites, planes and drones to scan fields. Artificial intelligence then identifies threats such as insects, crop disease, weeds and nutrient deficiencies. The company claims its technology can increase crop yields by up to 7.5%.
In a column for the Guardian, George Monbiot writes about the potential to create food without plants, animals or soil, using instead bacteria that feed on hydrogen (generated by solar-powered electrolysis of water) and carbon dioxide from the air. Monbiot argues that this form of food production could eventually drastically reduce the amount of land needed for the global food supply chain, and suggests that the new foodstuff could be used as an ingredient in processed foods.
In the book The End of Animal Farming, author Jacy Reese examines the social forces, technologies and activism that he argues will lead to the end of animal agriculture.
Growing millet next to a woody shrub native to West Africa could increase biomass by over 900% compared to growing millet alone, according to this paper. The shrub, Guiera senegalensis J.F. Gmel, has tap roots that can reach water deep in the soil. The study traced the movement of water from the shrub’s deep roots to the millet stems in a simulated drought.
This report from the UK’s Agriculture and Horticulture Development Board reviews how the behaviour of farmers might be influenced so that the recommendations of researchers and policymakers can be implemented on farms.
The book “Food and sustainability”, edited by Paul Behrens, Thijs Bosker and David Ehrhardt, is a textbook that addresses food sustainability from a multidisciplinary perspective.
California agritech startup Iron Ox has unveiled an “autonomous farm”, where robots move plants and transplant them from one stage to the next. Artificial intelligence controls pests and diseases and adjusts growing conditions. The farm is not entirely automated, as humans still sow seedlings and package the harvested crops. The farm produces leafy greens and herbs.
A new lab-grown meat startup, Meatable, claims that it has overcome a key technical barrier - the use of serum from unborn animals to grow cells. Meatable’s meat-growing process allegedly does not need serum, because it uses pluripotent stem cells (avoided by other startups because they are hard to control). Meatable also claims their process only needs to take one cell from an animal (as opposed to a larger piece of tissue).