Food Security

Climate change and food safety: How the EU is responding to the growing threat

Claire Bury, the Deputy Director-General of DG Health and Food Safety (SANTE) at the European Commission, highlights how the EU is actively addressing the challenges of climate change to ensure that Europe’s food systems remain prepared and safe.

INCREASE: Intelligent Collections of Food Legumes Genetic Resources for European Agrofood Systems

Here, we learn how EU research project INCREASE offers a participatory research approach to characterise genetic resources in food legumes.

Supporting economic growth & regeneration in the UK

Bev Hurley CBE, Chair of the Institute of Economic Development, calls for "a sharp and clear focus" in the Shared Prosperity Fund to reduce inequality.

Pan African Food Security and Food Safety Issues

Food Insecurity is a major issue in the recent pandemic for people in countries throughout Africa and most of the world.

Melting arctic sea ice destroys French wine harvest

Sudden frosts across Europe have hit vineyards hard, with scientists revealing that melting arctic sea ice is responsible for the unpredictable climate.

Illegal mining in Amazon releases mercury into Indigenous lands

The illegal mining of the Amazon rainforest continues through the COVID pandemic, with Indigenous communities experiencing the double-hit of mercury poisoning and "imminent violence".

Defeating late blight disease of potato in sub-Saharan Africa

Three academic experts, including Richard E. Goodman from the Food Allergy Research and Resource Program, shed light on defeating late blight disease of potato in sub-Saharan Africa, starting with a brief introduction to the crop in question.

Simulating future climate change to support policy making with respect to climate adaptation

We spoke with Professor Colin Jones, project coordinator of CRESCENDO, about the project’s work in predicting global climate change over the coming century.

How proteins can be extracted from red seaweed sustainably

Prof Charlotte Jacobsen from the National Food Institute, DTU, explains how proteins can be extracted from red seaweed sustainably.

Post-COVID, a zero hunger Canada is within reach

Rachel Cheng, Communications Manager & Gisèle Yasmeen, Executive Director from Food Secure Canada, argue that post-COVID, a zero hunger Canada is within reach.

The links between forests, food security & nutrition

Terry Sunderland1,2 & Amy Ickowitz2 tell us about the links between forests, food security and nutrition.

SpiralG Project: The first demonstrator of spirulina biorefinery

Here, we learn about the many uses of spirulina algae, and how BBI JU funded project SpiralG is assessing the sustainability and profitability of each spirulina biomass component.

7 ways the new post-COVID budget could impact your life

Today (3 March) Chancellor Rishi Sunak unveiled the highly-anticipated 2021 budget, which proposes a variety of policy changes, including extension of the furlough scheme and funding domestic abuse "respite rooms" .

Japanese scientists are creating realistic steak meat in a petri dish

A team at the University of Tokyo are creating steak meat in a petri dish, which could soon become the most realistic tasting biosynthetic meat available.

42% of people on disability allowance live in poverty

The Social Market Foundation report found that 42% of families who rely on disability allowance are simultaneously living in poverty.

Science needs to overcome “structural racism” to end the HIV epidemic

A new report published in The Lancet investigates why 43% of HIV deaths in 2018 happened in the Black community, with policy solutions for the ongoing HIV epidemic.

How can the finance world transition into sustainable investment?

Professor Dirk Schoenmaker discusses how the world of finance is just beginning to acknowledge to the idea of sustainability - here, he explores what the future could bring.

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Latest Academic Articles

The latest academic articles from key research stakeholders