Feeding Melbourne generates over 900,000 tonnes of edible food waste every year, enough to feed more than 2 million people.
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Articles on Farming
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Eating cows and sheep is unsustainable. Here are some better alternatives.
Australians will happily eat boat noodle soup with beef blood stirred through it or stinking tofu – but not quandongs or akudjura. Yet overcoming ‘food racism’ and eating native produce could be a powerful act of culinary reconciliation.
Freshwater covers only 0.5% of the Earth’s surface but is home to 10% of the world’s lifeforms.
Sub-Saharan Africa has seen widespread economic growth since 1995. But increased agricultural productivity is needed to translate that growth into poverty reduction.
Over the past few years many companies have committed to sustainable palm oil. But that is threatened by a growing alliance between industry and government.
Busting some myths about European farm subsidies.
Parkinson’s disease is the second-most-prevalent neurodegenerative condition in Australia, with an estimated 70,000 living with the disease. But what do we know about the causes and risk factors?
Building on local experience and having access to current and expected climate trends is crucial to adapting to climate change for farmers in semi-arid regions.
Why a show about village life in a fictional town somewhere in middle England has been making headline news.
New standards for free-range eggs will limit stocking densities and mean hens must have access to outdoors.
Growing population, growing demand for food, climate change: Australia’s rural lands are facing a number of pressures. So how can we sustainably use them in the future?
Eating meat means greenhouse emissions. But the emissions from growing crops may have been underestimated, meaning that a climate-friendly diet isn’t as straightforward as simply going vegetarian.
As consumption has soared and prices have fallen, the realities of industrial chicken farming often clash with the values of people who live on the urban fringes where broiler farms are sited.
Australians eat a lot of water. Nearly 500 L is required to produce the food each of us eats every day.
Nitrogen inputs in African soil must be carefully used. If they’re not, there will be unintended consequences for the environment and human health.
Farms on Sydney’s fringes supply 20% of the city’s food. That could drop by more than half if urban sprawl isn’t kept in check.
French farms have seen a major outbreak of bluetongue virus, which can be fatal for sheep.
The case for why this dog-sized rather laid-back herbivore should be reintroduced to the UK.
More than 90% of Africa’ small-scale famers get their seeds from informal systems. Governments and donors should shift their attention from the formal and invest more in the informal sector.
Top contributors
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Senior Lecturer in Food Systems, The University of Melbourne
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Emeritus Professor of Agroecology and Food Politics, Centre for Agroecology, Water and Resilience, Coventry University
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CGIAR System Organization
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Research Fellow, Centre for Rural Policy Research, University of Exeter
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Senior Fellow, Department of Agricultural Economics, Stellenbosch University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Adjunct Associate Professor, Centre for Regional and Rural Futures, Deakin University
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Lecturer in Ecology, University of New England
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Professor in Wildlife Ecology and Conservation, School of Life & Environmental Sciences, Deakin University
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Emeritus Professor, Poverty, Land and Agrarian Studies, University of the Western Cape
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Professor, Food Economics, University of Guelph
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Professor of Law, The University of Melbourne
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Professor in Water Economics, University of Adelaide
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Professorial Fellow, ARC Centre of Excellence for Coral Reef Studies, James Cook University
