Food production generates more than a third of manmade greenhouse gas emissions – a new framework tells us how much comes from crops, countries and regions

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.

Atul Jain, Professor of Atmospheric Sciences, University of Illinois at Urbana-Champaign • conversation
Sept. 13, 2021 ~8 min

Food production generates more than 1/3 of manmade greenhouse gas emissions – a new framework tells us how much comes from crops, countries and regions

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.

Atul Jain, Professor of Atmospheric Sciences, University of Illinois at Urbana-Champaign • conversation
Sept. 13, 2021 ~8 min

Government and charitable actions likely kept millions of Americans out of food insecurity during the pandemic

While the food insecurity rate held steady in 2020, the racial hunger gap increased.

Craig Gundersen, Professor of Economics, Baylor University • conversation
Sept. 8, 2021 ~4 min

Reusable containers aren't always better for the environment than disposable ones - new research

Reusable containers may have to be reused many times to offset their negative environmental impacts - improving recycling infrastructure could be the answer.

Joan Manuel F. Mendoza, Research Fellow in Circular Economy and Sustainable Development., Manchester University • conversation
Sept. 7, 2021 ~8 min

'Freezer burn' is a serious problem – preventing ice recrystallization may alleviate it

Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.

Tong (Toni) Wang, Professor, food scientist, University of Tennessee • conversation
Aug. 16, 2021 ~8 min

Should we genetically edit the food we eat? We asked two experts

Catherine Price, sociologist, and Nicola Patron, synthetic plant biologist, discuss the promises, dangers and concerns around gene edited and GM crops.

Catherine Price, Postdoctoral Researcher, Change in Agriculture, University of Reading • conversation
Aug. 11, 2021 ~22 min

Top tips for tackling plastic pollution -- from marine scientists

Making environmentally friendly choices is complex: here’s a guide to help you at home or out shopping.

Clare E. Collins, Postgraduate Research Student in Environmental Sciences, University of Hull • conversation
Aug. 4, 2021 ~8 min

Farmers markets are growing their role as essential sources of healthy food for rich and poor

Farmers markets aren’t just for yuppies – they are increasingly serving customers at all social and economic levels, especially during the COVID-19 pandemic.

Alfonso Morales, Vilas Distinguished Achievement Professor of Planning and Landscape Architecture, University of Wisconsin-Madison • conversation
July 30, 2021 ~9 min

What is the National Food Strategy and how could it change the way England eats?

A new report calls for a greener and fairer food system in England.

David Barling, Professor of Food Policy and Security, Director of the Centre for Agriculture, Food and Environmental Management, University of Hertfordshire • conversation
July 21, 2021 ~6 min

Happy 50th birthday to Chez Panisse, the Berkeley restaurant that launched farm-to-fork eating

'Local, organic, sustainable' are common buzzwords on US restaurant menus now, but it wasn't always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.

Paul Freedman, Chester D. Tripp Professor of History, Yale University • conversation
July 14, 2021 ~8 min

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