Articles tagged with Food Production
A new study by North Carolina State University found that aquaculture has expanded seafood production but does not contribute to fishery conservation. The research suggests that prioritizing socially sustainable seafood production and regulating industry practices are essential for advancing conservation goals.
A study published in Nature Sustainability identified 226 food production shocks across 134 nations over a 53-year period. The research found that extreme weather events and geopolitical factors are major drivers of these shocks, posing a growing danger to global food production.
Feeding a growing population of 10 billion people by 2050 with a healthy and sustainable diet will require significant changes to eating habits, food production, and reducing food waste. The new dietary pattern promotes whole grains, plant-based protein sources, and high consumption of fruits, vegetables, and legumes.
A study found that people underestimate the environmental impact of food, especially meat, but can be helped by labels. The researchers asked participants to rate the energy used and greenhouse gas emissions generated by different foods and appliances.
Researchers at the University of Illinois successfully converted wet biowaste into a diesel-compatible fuel using hydrothermal liquification. The new process meets current standards for diesel fuel and produces similar pollutant emissions to regular diesel.
A new study using crowdsourced field size data shows that smallholder farms contribute substantially to world food production, making up 40% of the global agricultural area. The research provides a detailed map and estimates of field sizes at the global, continental, and national levels.
Researchers at the University of New Hampshire are studying water flow in fish tanks to improve aquaponic systems. Their study suggests that reducing water flow rates can result in similar velocity profiles, leading to lower operational costs. The findings aim to increase sustainable food production through integrated farming methods.
Associate Professor Klavs Martin Sorensen's research uses big data and machine learning to optimize food production, reducing waste of raw materials. His projects include reusing water in dairies and predicting cheese quality using near-infrared spectroscopy.
Researchers characterized microbial populations in a vegetable fermentation facility, finding distinct signatures between production and fermentation areas. The study's findings suggest that raw vegetables are the primary source of microbes in production areas, rather than handling or environmental sources.
A new multi-campus initiative funded by NSF aims to explore the intersection of agriculture, food, and technology. Researchers will investigate novel solutions such as lab-grown meat and drones that monitor plant stress to address challenges in sustainable food production.
A Lehigh University researcher is exploring an electrochemical method to produce ammonia, reducing energy consumption and carbon dioxide emissions. The new process uses electricity to drive the chemical reaction, eliminating high-pressure requirements and emitting only oxygen as a byproduct.
A study from the University of Vermont found that mandatory labeling in Vermont improved consumer attitudes toward genetically modified food, with opposition falling by 19%. The simple disclosure reduced fear and increased transparency, allowing consumers to make informed decisions.
A new study found that individuals valuing gluten-free foods tend to engage in healthier eating habits, including a balanced diet with more fruits and vegetables. However, they are also more likely to have unhealthy weight control behaviors, such as smoking or using diet pills.
A new analysis finds that small, wild-caught fish and farmed mollusks have the lowest environmental impact, while industrial beef production and farmed catfish are the most taxing. The study used life-cycle assessments to compare environmental costs across various types of animal protein production.
A meta-analysis of global food production cycles and their environmental impacts has identified data-supported opportunities to reduce the environmental impact of food production. The study found that some products have disproportionately high environmental impacts, while others may require trade-offs in certain mitigation strategies.
A recent study found that farming fish can help feed the future global population while substantially reducing land use impacts of meat production. Replacing terrestrial livestock production with aquaculture could spare up to 747 million land hectares globally, an area twice the size of India.
A new study shows that farming fish can help meet the world's future protein demands while reducing land use, with potential savings of up to 747 million hectares globally. The research highlights the efficiency of aquatic animals in converting feed to biomass for human consumption.
A study by Ron Milo and colleagues reveals that plant-based diets offer a significant reduction in food loss and an increase in food production. Replacing animal-based products with plant-based alternatives could produce up to 20-fold more protein per acre, enough to feed approximately 350 million additional people.
The USDA's National Institute of Food and Agriculture has awarded grants totaling $2.6 million to support innovative ideas in agriculture and food production through the Exploratory Research Grants (ERG) program. The grants aim to develop proof of concept for untested ideas that will lead to positive disruption of the agricultural norm.
A major new study confirms that a diet high in fruit and vegetables is better for the planet than one high in animal products. Organic food consumption adds additional climate benefits for plant-based diets, but not for diets with only moderate contribution from plant products.
New Caledonian crows manufacture hooked stick tools to outsmart hidden food, extracting it 2-10 times faster with improved efficiency. The study reveals that even small tool design changes can significantly boost foraging performance.
A new study finds that in-store product sampling has both immediate and sustained effects on sales, with smaller stores benefiting more. The model also reveals that repeated sampling for a single product increases returns and expands product categories.
The prevalence of obesity in the UK has almost doubled over two decades, with food taxes being suggested as a measure to correct this trend. However, experts disagree on its effectiveness, with some arguing it is too simplistic and overlooks other factors influencing obesity.
Researchers at the University of Queensland have identified genes that control a cell protein holding wheat grain layers together, leading to improved milling efficiency and nutritional profiles. This breakthrough could increase flour yield by up to 10% and unlock new high-yielding field wheats.
A new study in Global Food Security found that livestock consume mostly foods unfit for human consumption, making their impact on the human food supply smaller than previously thought. The research also showed that certain production systems contribute directly to global food security by producing highly valuable nutrients.
A recent study at the University of Missouri found that collegiate sports venues can significantly reduce waste by implementing better recycling systems, donating unsold food to charities, and replacing high-emission foods with more sustainable options. By adopting these strategies, stadiums can achieve 'zero waste' operations and set ...
A new study found that reducing meat consumption and adopting organic farming methods can help mitigate environmental degradation, but not at the expense of land use and energy efficiency. The researchers suggest combining different production systems to create a more sustainable agricultural system.
A new University of Iowa study examines the link between obesity and food container chemical substitutes, finding no associations with BPF and BPS. However, the study confirms that BPA is associated with increased obesity in humans.
A University of Illinois project has identified a source of natural blue and purple corn, providing an affordable alternative to synthetic food dyes. The researchers found that anthocyanin concentrations in Peruvian corn lines remained stable across generations, paving the way for breeding high-yielding, colored corn hybrids.
A new process for water filtration using carbon dioxide reduces energy consumption by 1,000 times compared to conventional methods. The research, published in Nature Communications, suggests the technique could be applied in various industries and is easily scalable.
The USDA has announced $300,000 in funding for initiatives offering farm safety education and certification to youth in agricultural production. The program aims to provide industry-recognized credentials and ensure vocational curricula align with current regulations.
A recent study published in the Journal of the Academy of Nutrition and Dietetics found that 'no fat' or 'no sugar' labels on food packaging do not necessarily imply a healthier product. In fact, foods with these claims often have a worse nutritional profile than those without claims.
New research suggests agriculture's food demand will likely increase by 25-70%, challenging the widely accepted doubling of global crop and animal production. To meet growing food demands while protecting the environment, researchers propose quantitative targets for both food production and environmental impacts.
A team of scientists at the John Innes Centre has created a fast-growing broccoli line with the potential to deliver two full crops a season, reducing reliance on seasonal weather conditions. The new line can be grown in protected conditions or in urban farms, enabling continuous production and supply of fresh local produce.
Research shows that extended lactation does not negatively affect milk quality or cheese-making property. In fact, protein and fat contents increase, making milk more suitable for production. The study found no negative impact on taste, contrary to previous fears.
A comprehensive analysis found over two dozen toxic highly fluorinated chemicals in fast food packaging, including a phased-out substance. These chemicals have been linked to various health problems, and their persistence in the environment poses long-term risks.
An interdisciplinary MSU team will investigate new ways of producing hydropower, increasing food production and lessening environmental damage caused by dams. They aim to find solutions to impact river flows and temperatures, fish migration and unequal energy pricing.
A new grant program aims to encourage students to pursue food, agriculture, natural resource, and human science careers through experiential instruction. The University of Tennessee will develop a curriculum and professional development products to teach soilless vegetable growing systems in controlled environments.
The USDA is providing up to $5 million in funding for research on cyber-physical systems to improve efficiency and sustainability in the agricultural industry. This initiative aims to develop data-driven analytical tools throughout the food supply chain to promote smarter decision-making and reduce waste and increase safety.
Researchers developed a mapping system to identify areas where new roads can increase food production with minimal environmental cost. The study found potential for massive habitat conversion in some proposals, but also identified areas where new roads could substantially boost food production through improved transport links.
The Department of Energy's PNNL is conducting two ongoing research efforts exploring the properties of soil. MinT initiative focuses on microbes in soil, while IPASS studies fundamental processes affecting carbon, nitrogen and water through plant ecosystems.
Research suggests that darker tones in food packaging are associated with healthier choices, while light tones may be perceived as less tasty. The study tested consumer reactions to packaged products of varying colors, finding that health-conscious individuals were more likely to associate light colors with inferior taste.
A study found that up to 40% of consumers with food allergy concerns buy products with 'may contain' or 'manufactured on shared equipment' labels despite the risk. Food allergy affects approximately 8% of children and 2% of adults, with nearly 40% of children experiencing life-threatening reactions.
A study published in the Journal of Marketing Research found that people will choose smaller portions of food when they are enticed by the multisensory pleasure of taste, smell, and texture. This approach can lead to positive outcomes for consumer satisfaction and health, while also benefiting profits in the food industry.
Researchers found that adding a small amount of Chardonnay grape seed pomace to coffee increases antioxidant capacity without affecting taste or appearance. GSP supplementation can be used to develop a new coffee beverage with potential health benefits.
Researchers at the University of Missouri have developed a new formula to help reduce food waste in all-you-care-to-eat facilities. By accounting for environmental costs such as fuel and fertilizers, the formula can help minimize waste and lower the environmental impact.
Scientists develop new method to produce fruit protein brazzein, which is 2,000 times sweeter than sugar and has fewer calories. Using yeast, researchers successfully overproduce brazzein, making it a promising low-calorie alternative to high-fructose corn syrup.
A recent study published in JAMA Network found that consuming a diet high in subsidized foods, such as high-fat meat and dairy products, is associated with a higher risk of obesity and cardiometabolic diseases. The study suggests that individuals who consume fewer subsidized foods have a lower probability of being obese.
A national accounting of China's ecosystem services reveals a positive impact on both humans and nature. The study found that food production, carbon sequestration, and soil retention increased significantly, while sandstorm prevention and flood mitigation improved.
Researchers found that replacing half of the sugar content with steviana or inulin in muffins lowered glycemic response and improved dietary intakes. The study suggests careful selection and incorporation of low-caloric natural sugar replacers can lead to better glucose metabolism control.
Researchers at Utah State University and other institutions have developed a light-driven process for nitrogen fixation, which could revolutionize agriculture and reduce the world's dependence on fossil fuels. The new process uses nanomaterials to capture light energy, making it more energy-efficient than traditional methods.
A study found that 4% of agricultural land and 3-4% of fresh water are used for biofuel production, which could feed 280 million more people if used for food. The increasing competition between fuel and food production threatens global food security due to the growing world population.
A new study estimates that climate change could lead to twice as many deaths from reduced fruit and vegetable intake compared to undernutrition. The research predicts that changes in diet composition and bodyweight could cause around 529000 extra deaths globally by 2050, with China and India being the most affected countries.
A new NYU study reveals that three out of four top reasons urban farmers grow crops are driven by social motivations, including food security, education, and community building. The research also finds that many urban farms operate as nonprofits, shifting financial focus from sales to donations and grants.
A study found that Vietnamese fish sauce can reduce sodium chloride by 10-25% without compromising taste. Researchers suggest using fish sauce as a partial substitute for salt to create lower-sodium foods.
A Norwegian University of Science and Technology study reveals that preventing food waste is more effective than recycling it into biogas in cutting energy impacts. The research also highlights the importance of phosphorus conservation as a key benefit of reducing food waste.
The Can Manufacturers Institute supports the inclusion of all forms of fruits and vegetables in new dietary guidelines, citing nutritional benefits and convenience. A recent survey found that limiting language can negatively impact consumer perceptions of packaged fruits and vegetables.
New research suggests that increasing UK agricultural yields and restoring natural habitats like forests and wetlands can largely offset the country's greenhouse gas emissions. By 2050, this approach could meet government targets of an 80% reduction in emissions for the farming industry.
A new project, WasteTaste, uses energy-efficient vacuum-drying technique to convert food waste into valuable ingredients and new products. The process preserves flavor, color, and nutritional value of the original produce.
Climate change impacts on global food security are projected to be larger in tropical and subtropical regions due to changes in crop and livestock productivity. The report warns that warmer temperatures and altered precipitation patterns can disrupt transportation systems, degrade food safety, and threaten food production.