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Food Production
Welfare economics: Reducing animal suffering at negligible costs
Yew-Kwang Ng, Emeritus Professor from the Department of Economics, at Monash University in Australia, argues the case for reducing animal suffering at negligible costs to human beings.
Harnessing nature for more sustainable food systems
Markus Wyss and Ian Carr emphasize the importance of nature-positive innovations to address the pressing environmental challenges.
Bio-manufacturing: The future of food production
The future of food production is bio-manufacturing. Here, we discover Multus is helping it scale.
Nutritional management of aging pets
Morgan A. Key from Hill’s Pet Nutrition outlines the changes associated with aging pets and how nutrition can help.
Forage fish: Pacific herring in Alaska
W. Scott Pegau and Hayley Hoover discuss the plight of forage fish, with a particular emphasis on understanding the lack of recovery of Pacific herring in Prince William Sound, Alaska.
Turid Rustad: Navigating the seas of seafood processing
In this comprehensive discussion, Turid Rustad, professor at the Norwegian University of Science and Technology shares insights into her background in the realm of biotechnology and food science, the collaborative nature of her work, challenges in seafood processing, and her vision for the industry’s future.
Harnessing crop breeding innovations for a sustainable agricultural future
Dr. Sebastian Schultheiss, Co-Founder and Managing Director at Computomics, walks us through harnessing crop breeding innovations for a sustainable agricultural future.
Pelagics: What are the opportunities and challenges?
Turid Rustad from the Norwegian University of Science and Technology provides an overview of pelagic fish and the impact of the growing global demand for food.
Sustainably developing great-tasting pet foods
Samantha Combe and Melissa Vanchina from Hill’s Pet Nutrition discuss the environmental impact of pet food, with a specific focus on sustainable alternatives to food palatants.
Antimicrobial food packaging: Challenges and achievements
Dr Kay Cooksey, Professor and Cryovac Chair at Clemson University, shares the potential of antimicrobial food packaging in mitigating microbial growth and the obstacles that have hindered the development of commercially available products thus far.
Microalgae as a sustainable source of protein and food ingredients
Microalgae can be an alternative sustainable source of protein and functional food ingredients that have the potential to improve gut and liver health.
Urban living laboratories: Opportunities for modelling sustainability transitions
Here, a group of academics present Urban Living Laboratories to study sustainable food production systems, using systems dynamic modelling to analyse policy alternatives.
Food webs and fish: Ocean climate change in Alaska
Open Access Government talks to ocean climate expert Dr. Robert Suryan, who is the lead of an ecosystem studies program at the Alaska Fisheries Science Center’s Auke Bay Laboratories.
The Fish-X project: Supporting EU small-scale fisheries going digital
The implementation of innovative data management and data collection tools will help support the sustainable development of EU fisheries; learn how the Fish-X project will support this digital transition of small-scale fisheries.
Renewfood manufacturing: Food production for a nourished, resilient nation
Dr Kang Lan Tee, Matthew Hutchinson, Joe Price and Professor Tuck Seng Wong from the University of Sheffield explain the importance of re-imagining food production to support people and the planet.
Genetic mechanisms of pigment accumulation in carrot colours
We hear from Philipp Simon, from the USDA, Agricultural Research Service & University of Wisconsin, Madison, about how a kaleidoscope of colors reveals new genetic mechanisms of pigment accumulation in carrot colors.
Zero food waste city 2049: Identifying barriers to transition pathways
An Urban Living Lab in the UK have tested newly integrated systems approaches and valuation methods to understand how to reduce the city’s food waste.
In the footsteps of Carl von Linné: Sustainable food production
Refarm Linné strives to increase sustainable food production throughout the country, through local, sustainable, and circular production, both in the city and the countryside.
Exploring the partnership between the agriculture and social welfare sectors
The intrinsic value of the partnership between agriculture and social welfare sectors can help us to enrich the way that we work, and how we think about work.
Personalized diet intervention in Thai ageing populations
Professor Apichart Vanavichit a Rice Genomic Breeding Expert at the Rice Science Center looks at diet intervention and therapy for the ageing population of Thailand to prevent disease.
