Environmental footprint calculators may promise to help consumers lead a greener life. But they may in fact encourage choices that don’t benefit – or even harm – the environment.
Inoculating trees with an edible fungi can produce more protein per hectare than pasture-raised beef, while reforesting, storing carbon and restoring biodiversity.
Small and medium-scale farmers and agri-businesses in Southern and Eastern Africa, which are at the heart of inclusive food value chains, are not receiving fair prices for their produce.
Xiaoming Xu, University of Illinois at Urbana-Champaign dan Atul Jain, University of Illinois at Urbana-Champaign
A new study provides a detailed way to calculate the climate impact of food production, which could lead to more sustainable farming policies and methods.
The cost of food that gets trashed anywhere between the farm and your plate is hundreds of billions of dollars a year in just the US. But a lot can be salvaged as ingredients for other food products.
How to keep food prices down? Use technology to change the way we produce food and public policy to ensure there’s a fair price put on things like climate change, human labour and animal welfare.
Pandemic viruses arise from raising, harvesting and eating animals. Policy strategy for averting the next pandemic should include supporting those already seeking to make plant-based dietary changes.
This is not an imaginary future dystopia. It’s a scientific projection of Australia under 3°C of global warming – a future we must both strenuously try to avoid, but also prepare for.
Using innovative technologies like Bitcoin and automation can help protect our food supply chains from disruptions like the one caused by the current coronavirus pandemic.
Food is essential to survival. It is also essential to identity. During times of national crisis like the coronavirus pandemic and in the historical landscape, food issues become prominent.
If lab-grown meat is truly going to be the next frontier in ethical eating, it’s important to consider who’s most at risk of being left behind in the race to develop it.
COVID-19 is showing us we must work collectively to put resilience alongside efficiency as the primary drivers for the systems we depend upon each and every day for food.
PhD Candidate, School of Social Sciences, University of Tasmania, and Senior Research Consultant, Institute for Sustainable Futures, University of Technology Sydney