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Here, Andrivon Didier, Research Director at INRAE, France’s National Research Institute for Agriculture, Food and Environment, discusses the existential threat of potato late blight.
The study finds that 20% of existing forests overlap with legal mining and oil extraction areas - a space roughly the size of Egypt.
The destruction of the Amazon rainforest influences how much carbon is released - now, scientists reveal that damaged, not-yet-destroyed areas are releasing carbon faster than the rainforest can store it.
According to a study by the University of Hawaii, a natural "moon wobble" will create extreme flooding for US coastal regions in the mid-2030s.
Dr Joel R. Coats, Distinguished Professor of Entomology & Toxicology, explains biopesticides in the field of natural pest control.
Here, Professor Kouji Takeda and others discuss the NODAI A-STEM Education project, which looks at the impact of biological pigments as teaching material.
Darrel Baumgardner, Chief Scientist from Droplet Measurement Technologies, LLC, considers if cloud seeding can partially mitigate the environmental impact of climate change
Paul Newell Price of ADAS reflects on the future of permanent grasslands (PG) in Europe within the frame of the Horizon 2020 SUPER-G Project.
Commissioner for Agriculture Janusz Wojciechowski outlines Europe’s Organic Action Plan in his speech presenting it as one of the major initiatives in the Commission Work Programme for 2021.
Sergio Ponsá Salas, Director, BETA Technological Center (UVic-UCC), describes boosting the transition of the aquaculture sector towards the bioeconomy, with discussion ranging from aquaculture industry by-products to bio-based fertilizers.
Coordinators of IPMWORKS, Nicolas Munier-Jolain, and IPM Decisions, Neil Paveley, illustrate how integrated pest management acts as a pathway for European farmers to reduce pesticide inputs and improve production systems.
David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, comments on sustainable food - It’s a common goal but how do we get there?
Jyotsna Puri (Jo) PhD, Director of the Environment, Climate Gender, Youth, Nutrition and Social Inclusion Division at UN International Fund for Agricultural Development, imagines a future-fit world when it comes to food and nutrition.
Asiha Grigsby, Director, International Promotion Western Hemisphere at USA Rice, enlightens us on rice, which can be described as a tiny grain, yet a global phenomenon.
Jose M. Barrero, Donald J. MacKenzie, Richard E. Goodman and T.J.V. Higgins provide an in-depth look at what we need to know about a biotech shield for cowpea against the major insect pests.
According to new research from the Endocrine Society, people who eat a plant-based dinner with more whole carbs and unsaturated fats reduce "their risk of heart disease by ten percent".
If greenhouse gas emissions continue as they are, scientists warn that the climate shift will destroy one-third of food production regions on Earth.
Here, we learn how EU research project INCREASE offers a participatory research approach to characterise genetic resources in food legumes.
Romy Rawlings, Commercial Director at Vestre Ltd, explains how using an Environmental Product Declaration (EPD) could be the key helping customers ensure the sustainability of their everyday choices.
In the April 2021 edition of Asia Analysis, Maiko Shimmura, from the New Energy and Industrial Technology Development Organization, speaks about Japan’s efforts toward increasing the use of hydrogen energy.