Articles tagged with Food Production
Researchers at the University of Copenhagen have discovered a better way to target and eliminate beetles using eco-friendly methods. The study found that beetles regulate their kidney function in a unique way, which can be exploited to disrupt their fluid balance without harming other insects.
A comprehensive statistical analysis of 65 countries found that household income is a more significant predictor of food insecurity than agricultural land resources or production. Increasing citizens' capacity for consumption through measures like job creation can improve food security.
A study found that 79% of households are willing to pay extra for cropping diversification, valuing agroecosystem services and socio-cultural benefits. The total non-market value of cropping diversification can be up to 47-95% compared to annual market revenues.
A new study led by Curtin University calls for immediate climate action to protect global food production and human health. The researchers estimate that world food production will need to increase by 50% by 2050 to meet growing demand.
A new study found COVID-19 restrictions significantly impacted bean production, threatening to reverse gains made in achieving no poverty and zero hunger. The pandemic exacerbated existing insecurities in food systems, with poor communities particularly affected by border closures, lockdowns, and reduced access to inputs and finance.
A new peer-reviewed study by Environmental Working Group found that the preservative tert-butylhydroquinone (TBHQ) may harm the immune system, as shown in animal tests and high-throughput in vitro toxicology testing. The FDA should test all food chemicals for safety, according to the study's lead author.
A research consortium led by Professor Wolfgang Maaß of Saarland University is using artificial intelligence to create a data marketplace for food producers. This platform enables producers to retrieve fact-based information on market prices, weather forecasts, and production volumes, allowing them to make informed decisions and reduce...
A comprehensive analysis identifies risks in smart agriculture and proposes countermeasures to prevent information theft and cyberattacks. The researchers categorized agricultural systems into three modes and proposed six general countermeasures, including technological and physical solutions.
Researchers aim to understand and analyze the interconnectedness of these life-sustaining systems by investigating how nitrogen flows through agricultural production systems. The goal is to improve nitrogen-use efficiency and address challenges such as water scarcity and energy demands.
A study suggests that growing perennial grasses on abandoned cropland could counteract climate change by producing biofuels. The research found that 83 million hectares of areas previously used for food production are now available for biofuel cultivation, which could meet between 11-68% of current bioenergy needs.
A team of Brazilian and French researchers has developed hydrogels based on modified starch for use as 'ink' in 3D printing of foods. The gels have optimal printability, allowing for the creation of customized food products with desired shapes, textures and flavors.
A new study by Michigan State University reveals the far-reaching effects of irrigated agriculture on the environment, including water scarcity and greenhouse gas emissions. The research highlights the importance of considering the complex connections between food production, energy use, and environmental sustainability.
The University of Texas at Arlington and North Central Texas Council of Governments partner to assess regional opportunities for diverting food waste, increasing renewable energy production, and reducing vehicle emissions. The project aims to capture methane gas and produce biogas from anaerobic digestion infrastructure.
A US study found a decline in water usage for most crops and livestock production due to climate change and shifts in consumer demand. Water use decreased by 8.3% for irrigation, but increased for oilseed crops driven by international supply-chain linkages.
Researchers at Kumamoto University developed a new electrochemical system to measure antioxidant capacity in food, eliminating complex separation and extraction steps. This system allows for easy analysis of fat-soluble antioxidants in colorful or cloudy samples without extensive equipment or special treatment.
Researchers estimate that global fisheries could replace up to 40% of animal protein for one to two years after a nuclear war. Healthy fish stocks before the disaster can act as a temporary food reserve.
A study found that one third of UK fruit and vegetables are imported from climate-vulnerable countries, threatening national food security. The increased reliance on imports may lead to supply problems, higher prices, and reduced consumption of these essential foods.
The adoption of Front-of-Package (FOP) nutrition labeling in a product category results in significant improvements in nutritional quality. Manufacturers increase nutrient reduction by lowering calorie content and limiting key nutrients like sugar, sodium, and saturated fat.
The global food system accounts for nearly a third of total greenhouse gas emissions, with land clearing and deforestation, fertilizer use, and fossil fuel combustion major contributors. Reducing food system-related emissions is crucial to meeting the 1.5°C warming target
Researchers developed a method to analyze glyphosate and AMPA in oat-based food samples, detecting glyphosate in all 13 samples and AMPA in three. The results show that glyphosate levels were well below the EPA tolerance limit, but AMPA levels were lower.
The study found that removing dairy cows from US agriculture would decrease nutrient supplies, particularly calcium and vitamins, while having a minimal effect on greenhouse gas emissions. However, this reduction in essential nutrients could pose challenges for feeding the human population.
A study found that men are less empathetic towards temporary agricultural laborers and less concerned about food supply and production as national security issues. However, during the COVID-19 pandemic, attitudes shifted towards increased empathy and concern for food security.
A new study suggests that shifting American diets to increase vegetable and nut intake while decreasing red meat and added sugar consumption could reduce environmental degradation by 28-38%. This approach would also improve health outcomes, making it a win-win for the environment and human health.
A new study models groundwater use and crop production as a predator-prey interaction, predicting declining irrigated food production in the US High Plains. By 2050, Nebraska is expected to have nearly 10 times the groundwater-based food production of Texas due to higher recharge rates.
The EAT-Lancet Report proposes a universal healthy reference diet rich in fruits, vegetables, and whole grains, but implementing this change requires unprecedented global cooperation. Policymakers must prioritize food systems as a top development agenda to realize the recommendations laid out in the report.
Researchers estimate that sustainable seafood production can increase by 21-44 million metric tons annually, accounting for 12-25% of global animal protein needs by 2050. Policy reforms and technological improvements can help address sustainability concerns and environmental limitations.
Simulated vertical farming yields revealed a significant increase in grain production, with potential of 700-1940 t/ha per year, compared to the current world average annual yield. This innovative method also reduces land area, water consumption, and environmental pollution.
Researchers have identified 75 new technologies that can transform global food production to meet growing demands while protecting the environment. These solutions include artificial intelligence, micro-algae production, vertical farming, and other innovative approaches.
A recent study analyzed a large-scale aquaponic system in Germany, finding potential for environmental and cost benefits when produced sustainably. The research highlights the need for expertise in both aquaculture and horticulture, as well as sufficient facility size to ensure profitability.
A study categorizes innovations with potential to transform the food system, including artificial meat and fine-tuned photosynthesis. To succeed, these innovations require policy conditions and social acceptance.
A recent study found that only 27% of the world's population can get temperate cereal grains within a 100 km radius, highlighting the difficulty of relying solely on local resources. The study modeled global distances between crop production and consumption, revealing complex dependencies in current diets.
A breakthrough in optical fiber sensors has enabled the measurement of refractive index outside the cladding of standard fibers, addressing a decades-long challenge. The new concept uses Brillouin dynamic gratings to create acoustic oscillations within the core, allowing for precise measurement and spatially-distributed analysis.
Researchers argue that current disjointed approaches may harm strategies to reduce food emissions and safeguard food from climate impacts. A comprehensive approach is needed to track emissions beyond the farm gate and understand how different components work together.
Researchers identified three states in a spaghetti strand's evolution: sagging, settling, and curling. The model accurately replicates the behavior of a noodle, potentially valuable for the food production industry and food science community.
Researchers found that Japanese households with higher carbon footprints tend to consume more confectionary and alcohol, while also eating more vegetables and fish. The study suggests that targeting these food groups could be a more effective way to reduce carbon footprints than focusing on meat consumption.
A recent study published in Journal of Archaeological Science reveals that the Moai statues were believed to aid in agricultural fertility and production. The analysis of soil samples from two excavated Moai found high levels of essential nutrients, supporting the Rapanui people's practice of planting multiple crops together.
Researchers found a 20-fold increase in simultaneous heatwaves in major crop-producing regions, posing risks to global food production and leading to potential harvest failures. This phenomenon can cause significant economic and societal impacts, particularly in interconnected world regions.
Researchers explore controlled environment agriculture as a means to address urban food systems, offering advantages such as year-round crop production and reduced energy consumption. The study highlights the potential for controlled environments to increase food security and support local economies.
Diversifying crop production can increase protein by 1-5%, iron supply by 5-49%, climate resilience by 1-13% and reduce GHG emissions by 2-13%. Coarse cereals like millets and sorghum are recommended
A study by Future Consumer Lab at the University of Copenhagen found that young Indonesians preferred traditional tempe made with local ingredients and produced using traditional methods. The researchers believe that the pride in a traditional dish can significantly impact its perceived taste. The study suggests that producers in Indon...
A $1.6 million grant from NSF will study linkages between urban food security and rural agricultural production, focusing on small-sized urban areas in sub-Saharan Africa. The project aims to translate scientific knowledge into data for policymakers to mitigate food security challenges.
Researchers at WashU Medicine discovered that certain strains of gut microbes can break down harmful compounds in processed foods and produce beneficial nutrients. These microbes could potentially make unhealthy snacks healthier when added to their composition.
A new study warns that up to 60% of current wheat-growing areas could experience severe and prolonged droughts by the end of the century due to climate change. This would have a significant impact on global food production and lead to increased food prices.
Researchers found particular components of dietary fiber that encourage growth and metabolic action of beneficial microbes in the mouse gut. By identifying these compounds, they aim to develop sustainable and affordable dietary fiber sources for next-generation food products.
Researchers found that plant-forward diets can significantly reduce greenhouse gas emissions and water use, with even a two-thirds vegan diet having lower impacts than traditional lacto-ovo vegetarian diets. The study's findings emphasize the need for country-specific dietary shifts to address climate and nutrition crises.
Researchers propose targeted government support and food programs to address nutrition gaps, reducing environmental impacts compared to increased agricultural production. Eradicating hunger by 2030 requires only a marginal increase in overall agricultural production, with potential benefits for environmental sustainability.
Researchers explore ways to minimize acrylamide formation in fried and baked snacks, such as using the enzyme asparaginase to convert asparagine into harmless compounds. Food companies like Novozymes, Kerry, and DSM offer products to reduce acrylamide levels, including non-GMO options for organic food producers.
Researchers found agrivoltaics significantly impacted air temperatures, direct sunlight and atmospheric demand for water, leading to improved crop growth and reduced water loss. The system also increased energy production efficiency by cooling solar panels with crops underneath.
Researchers developed a mass-spectrometry-based approach to detect gluten proteins specific to rye, expanding detection capabilities beyond wheat and barley. The method identified six peptides that were consistently detected in all rye varieties, allowing for more accurate labeling of 'gluten-free' foods.
Scientists at TUM and Leibniz-Institute developed a new methodology for simultaneous analysis of odorants and tastants using ultra-high performance liquid chromatography mass spectrometry. This approach enables fast and precise food analysis, which is crucial for manufacturers to guarantee consistent sensory quality.
A Northwestern University study found that 80% of Americans' calorie consumption comes from store-bought foods, highlighting the need for healthier options. The food supply plays a central role in obesity and cardiovascular disease development.
Researchers reviewed knowledge on making corn into food products, highlighting the importance of corn quality and masa quality. They found that better quality corn could lead to higher yields, lower costs, and improved product consistency.
Small changes to food production and consumption, such as reducing waste and altering diets, could reduce the land required to feed the planet by at least 21%. Altering diets in developed nations is found to have the greatest potential to reduce the impact of food production. Changes to food systems are needed to provide nutritional fo...
A new study found that post-Soviet changes in food systems resulted in a net emissions reduction of 7.61 gigatons of carbon dioxide equivalents from 1991 to 2011. This decrease was mainly due to the decline in domestic livestock production and soil organic carbon sequestration on abandoned cropland, particularly in Russia and Kazakhstan.
A new manufacturing process utilizing cellulose nanocrystals provides advanced barrier coatings for food packaging, keeping groceries fresher longer. This innovation has the potential to enable more sustainable high-performance food packaging, validating its merit among experts in the field.
Researchers at the University of Göttingen advocate coordinated approaches that combine nature conservation and agricultural production in sustainably managed landscapes. This approach enables the highest species diversity, promotes ecosystem services such as pollination and biological pest control, and benefits people.
A science advisory from the American Heart Association describes system-wide innovations to improve access to healthy foods. Improvements in food production, distribution, and consumer behavior can favorably impact health behaviors, such as reducing calorie consumption and increasing fruit and vegetable intake.
A new study found that reducing meat consumption could cut greenhouse gas emissions by the most, while also increasing use of animal byproducts. By combining various strategies such as eliminating waste and finding uses for byproducts, researchers estimate a 43% reduction in emissions from the meat supply chain.
A new report found that white individuals produce an average of 680 kg of carbon dioxide per year from their food choices, while Latinx individuals produce 640 kg and blacks produce 600 kg. White diets require 7% more water than Latinx diets due to higher consumption of resource-intensive foods.
Researchers found that traditional agroecosystems in Hawaii could produce over 1 million metric tons of food annually, comparable to current consumption levels. The study highlights the importance of restoring indigenous agricultural systems to support biodiversity and indigenous well-being under climate change.