Ruminating on cattle, grazing systems, methane, nitrous oxide, the soil carbon sequestration question – and what it all means for greenhouse gas emissions.
Water color is getting darker in lakes across the planet. This phenomenon, known as “browning,” was anticipated to cause widespread declines in fish populations. A new study by researchers from Umeå University, Sweden, finds that the number of fish populations impacted by browning is smaller than previously believed.
More than 200 scientists from 73 research institutes in 20 countries over 13 years have produced the most comprehensive map of a wheat genome, paving the way for more resilient and nutritious varieties of a staple crop that feeds more than a third of the global human population.
Soil microorganisms play a central role in many biogeochemical cycles, such as the decomposition of organic matter and the binding of carbon in soil. A research project at the Freie Universität in Berlin has provided the first experimental evidence that microplastics can change the biophysical conditions of soil as well as the functional activity of microbes.
Congress is currently working on the 2018 farm bill, a massive piece of legislation enacted about every five years. One of its key elements is crop insurance, which helps protect farmer income in times of volatile production – for example, when crops are damaged by droughts or floods.
A new Respirology review and analysis of published studies reveals a link between fast food consumption and an increased likelihood of having asthma, wheeze, and several other allergic diseases such as pollen fever, eczema, and rhino-conjunctivitis.
Confidence in cooking ability led to fewer fast food meals, more meals as a family, and more frequent preparation of meals with vegetables in adulthood, according to a new study published in the Journal of Nutrition Education and Behavior
Evidence suggests that developing cooking and food preparation skills is important for health and nutrition, yet the practice of home cooking is declining and now rarely taught in school. A new study published in the Journal of Nutrition Education and Behavior found that developing cooking skills as a young adult may have long-term benefits for health and nutrition.
A recent study by researchers at The University of Manchester and published in the journal Food Research International has looked at the carbon footprint of chocolate and its other environmental impacts. It has done this by assessing the impacts of ingredients, manufacturing processes, packaging and waste.
The study estimates that the UK chocolate industry produces about 2.1m tonnes of greenhouse gases (GHG) a year. This is equivalent to the annual emissions of the whole population of a city as large as Belfast. It also found that it takes around 1000 litres of water to produce just one chocolate bar.
International researchers met in Leiden (Netherlands) in early March, to discuss the latest research on pollinators and stress the need to communicate their value more actively to citizens and policy advisors. Better science communication, backed by more research funding, could help ensure sustainable pollination worldwide.
Agriculture already monopolizes 90 percent of global freshwater—yet production still needs to dramatically increase to feed and fuel this century’s growing population. For the first time, scientists have improved how a crop uses water by 25 percent without compromising yield by altering the expression of one gene that is found in all plants, as reported in Nature Communications.