Showing results for: Production efficiency/intensity
FCRN member Ben Phalan of the Universidade Federal da Bahia has written a paper discussing the strengths and limitations of the land sparing-sharing framework, which aims to allocate land use and production intensity so as to maximise the value of land for wildlife while still producing enough food for people. He notes that most studies show that wildlife would be favoured by producing food intensely on as little land as possible, and addresses some common criticisms of the model.
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.
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.
You can view the full video recording of the panel talk “Reinventing the plastic bottle” which was hosted by the Hoffmann Centre for Sustainable Resource Economy at Chatham House. Speakers discussed problems created by single-use plastic bottles and some possible solutions.
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 article explains the technological changes behind the three-fold increase in global crop production between 1961 and 2014, i.e. since the Green Revolution. It examines the 58 countries that are responsible for 95% of food production and assesses the impacts of changes in land use, inputs and efficiency.
This book, edited by Charis Michel Galanakis, describes the latest research on how food production and processing can become more sustainable.
Fish are generally seen as more efficient in converting feed into food than land-based species, but, according to a new paper, this conclusion does not hold if the retention of protein and calories is accounted for using a different measure.
Indoor and vertical farming might not replace traditional farms, but they bring their own unique benefits.
No country meets basic needs for its citizens at a globally sustainable level of resource use, according to a study by researchers from the University of Leeds.
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.
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.
The U.S. Geological Survey (USGS) has released a worldwide map that details croplands in high resolution in an ongoing effort to monitor croplands and water use.