Year-round tomatoes and asparagus depend on heated glasshouses, abundant sunlight and long-distance transport – all of which come with costs.
Articles on Food production
Displaying 1 - 20 of 104 articles
Chronic lifestyle diseases place growing pressure on healthcare. Prevention strategies should go beyond consumer behaviour and address how food is produced.
Compost, manure and food waste can be turned into biofertilisers made from natural materials.
The honeybee-killing Varroa mite is marching across the country, as two experts explain.
An expert explains why the H5N1 strain is such a threat to seals worldwide.
New research shows how human behaviour and biology are harnessed to create feedback loops that drive people to buy and eat more ultra-processed foods.
Gulf states depend on food imported via the strait – and shipping surcharges could raise the cost of consumer goods around the world.
New research suggests olive trees have been exploited for more than 6,000 years. The first Italian olive oil was produced perhaps 4,000 years ago.
Better photosynthesis could boost crop yields by up to 60% – and a tiny box made of proteins could help.
A recent study of nearly 200 European wheat farms found 73 different pesticides – including in organic fields.
A transition from animal proteins to more plant products could help with the food crisis while offering farmers a more sustainable income.
The world’s largest indoor vertical farm closed its doors in late 2024, capping a bad run for this fledgling sector.
Agricultural and fishing practices are changing the biodiversity and stability of entire regions.
The USDA oversees food production and much more. However, it has little direct power to reduce food prices – a centerpiece of President Trump’s campaign.
The climate crisis and the need for innovative land-use solutions should be the focus for farmers.
The economic policies of both candidates would have a dramatic impact on the health of Americans.
Transitions to diversified farming systems in Africa will require financial support. But barriers can be overcome.
We should be eating plenty of fresh produce every day. But throwing away another bunch of wilted herbs is demotivating. Thankfully, there are helpful tips to make produce last.
Many food and beverage companies are not doing enough to positively shape diets in Canada, while positive examples show that public health commitments are achievable.
A new UN report finds that the true global cost of producing food is $12.7 trillion more than consumers pay at the checkout counter. We pay those uncounted costs in other ways.
Top contributors
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Research Director, Institute for Sustainable Futures, University of Technology Sydney
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Senior Analyst, University of Pretoria
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Director, Food and Agriculture Institute, University of The Fraser Valley
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Emeritus Fellow in Plant Biochemistry, University of Westminster
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Executive Director, Swette Center for Sustainable Food Systems, Arizona State University
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Chief Research Scientist, Food Systems and the Environment, CSIRO
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PhD Candidate, School of Social Sciences, University of Tasmania, and Senior Research Consultant, Institute for Sustainable Futures, University of Technology Sydney
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Associate Professor in Food Systems, The University of Melbourne
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Senior Researcher on Environment and Health, University of Oxford
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Research Fellow, Tegemeo Institute, Egerton University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Associate Professor, Institute for Sustainable Futures, University of Technology Sydney
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Professor of Food Policy, City St George's, University of London
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Professor of Agricultural Development, The University of Queensland