In a society that equates beauty with quality, the perception that blemished produce is less desirable than its perfect peers contributes to 1.3 billion tons of wasted food a year globally. Researchers are looking at the potential solutions.
Scientists have discovered the specific gene that controls an important symbiotic relationship between plants and soil fungi. The discovery could lead to the development of bioenergy and food crops that can withstand harsh growing conditions.
A new study suggests that globally we're growing more of the same kinds of crops, and this presents major challenges for agricultural sustainability on a global scale.
Scientists in Germany have figured out a way to identify male eggs prior to hatching, which eliminates need for live culling.
If everyone in the world were to eat the recommended amount of vegetables, fruit, and protein, there wouldn't be enough to go around. This finding comes from a new Canadian study.
Eating more organically grown foods is linked to a 76 percent decreased risk for all lymphomas and an 86 percent reduced risk for non-Hodgkin lymphoma, French researchers say.
Unless we make some changes, the environmental impacts of the food system could increase by 50 to 90 percent in the next 20 years and the planet will not be able to support our skyrocketing population.
The city of Rotterdam, in the Netherlands, is about to become home to the world's first floating dairy farm. An offshore facility is under construction and will house 40 cows producing 1,000 litres of milk per day.
Global food waste is expected to increase by a third by 2030 if no action is taken, reaching a whopping total of 66 tons of food wasted per second.
The organic preservative comprises a naturally-occurring substance known as 'flavonoids'. The flavonoids created by NTU scientists have strong anti-microbial and anti-oxidant properties.
Disruptive technology at its best, Apeel has been hailed as "the biggest revolution in food since refrigeration."