Small-scale farmers are likely to be hit hard if open-air markets close due to coronavirus fears. This could have a longer-term impact on the food supply chain.
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.
Globalization is making it harder to identify and trace outbreaks of foodborne illness. Technology can help, but consumers may also have to rethink their food choices.
Global food system issues can be traced to colonial history. It’s time food production became more sustainable so that it meets the needs of people - equally.
According to widely-cited estimates, world food production must double by 2050 to keep up with population growth. New research challenges this target and calls for balancing growth with conservation.
The concerns about genetically modified foods are well known. But when we look at population and climate projections, what happens if we don’t use them to increase our food supply?
Papua New Guinea is now facing a drought and frosts that look set to be worse than 1997, when hundreds of people died. So how can memories of 1997 save lives over the next few months?
We are in the middle of one of the biggest experiments in human history. At its core is the homogenisation of global food systems, which increasingly must deliver the same products to an expanding population…
PhD Candidate, School of Social Sciences, University of Tasmania, and Senior Research Consultant, Institute for Sustainable Futures, University of Technology Sydney