Articles tagged with Food Resources
A study reveals weaknesses in farm sustainability monitoring, finding that one in four cocoa farm entries showed manipulated data. Auditors were more likely to make changes when aware of the target value required for certification, highlighting the need for independent verification.
A multiprogram enrollment application can conserve valuable time and resources by enabling people to apply to several public benefit programs at once. States can simplify applications by shortening them, incorporating autopopulated responses, and updating systems to identify complex cases.
Industrial-scale illegal fishing accounts for 8-15% of global marine wild capture, with impacts unevenly distributed globally. Eliminating harmful subsidies and strengthening enforcement are key to addressing the issue.
A review of 30 years of biochar research reveals its potential to improve soil health, support crops, and mitigate climate change. Biochar can enhance soil pH, porosity, water availability, nutrient retention, root development, and microbial activity.
A new study warns that ambitious climate pledges may lead to a 12.8% reduction in global cropland by 2100, compromising food security. The impact could be unevenly distributed, with countries in the Global South and South America facing significant losses.
The partnership aims to respond quickly to crises while building resilience for the future. CIMMYT and WFP will collaborate to help countries respond to food crises, restore agricultural production, and strengthen farming systems.
A new study reveals soaring infant formula milk prices are causing financial strain, anxiety, guilt, and isolation among UK parents. The research found nearly every parent surveyed reported damage to their mental health, with some feeling regret over having a baby due to the high cost of formula.
Researchers are transforming paper into sophisticated smart packaging that controls respiration, scrubbing ethylene to slow ripening for fruits and vegetables. For meat and seafood, the focus is on blocking oxygen and grease while embedding sensors that flag spoilage before it becomes obvious.
Teenagers and young adults have the highest individual environmental impact from their diets, producing the highest per-capita food-related GHG emissions worldwide. Meanwhile, population ageing is contributing to an increase in global dietary greenhouse gas emissions, primarily due to older people living longer and having fewer children.
A randomized controlled trial found that medically tailored grocery deliveries improved blood sugar control among adults living with type 2 diabetes who have public health insurance. The study also showed benefits for food-related outcomes, filling an evidence gap in the integration of food-based interventions into routine diabetes care.
A team at TUM has developed a process to produce crucial amino acids from carbon dioxide, hydrogen, and renewable energy. The approach converts solar energy into electricity, generating hydrogen that is then converted into methanol and eventually into amino acids.
A new review of current research highlights the importance of culturally grounded approaches to food systems literacy in addressing global hunger and malnutrition. The study suggests that Indigenous knowledge and participatory methods can improve food systems resilience and support communities to maintain traditional food practices.
Researchers identified a precise gene edit that lowers cadmium in rice grains while maintaining yield and essential mineral nutrients. The OsNramp5 I441T mutation selectively limits cadmium translocation, reducing grain cadmium by 48% without compromising zinc or manganese uptake.
A new study found that seagrass meadows are a vital source of nutritionally rich fish for coastal communities, with an average seagrass fish providing up to 21% of a child's daily zinc needs. Seagrass meadows are essential habitats for supporting the health and well-being of millions of people in tropical coastal regions.
A joint research team from Tokyo University of Agriculture and Technology and the University of Hawaiʻi at Mānoa has cultivated Japanese rice varieties on Kauaʻi using an upland cultivation method. The results showed that strong solar radiation and warm temperatures boosted yield, quality, and grain appearance.
Colorado State University researchers propose strategies to immobilize toxic metals and prevent plant uptake in rice grains, protecting food security and public health. The approach aims to reduce arsenic, cadmium, and mercury contamination in rice paddies using nanomaterials and chemical reactions.
Research finds that food insecurity affects different racial and ethnic groups differently, with Asian adults having the highest rates of food security and some Native American groups facing severe shortages, despite overall poverty rates being similar.
Research shows online grocery shopping and incentive programs can increase access to fresh fruits and vegetables for low-income SNAP families. The study found that families with young children or transportation challenges were more likely to purchase produce online.
Research suggests that direct exposure to insect-based foods can increase curiosity and attention, leading to a greater likelihood of consumption. Participants showed increased heart-rate activity and attentiveness when tasting insect-based products, regardless of knowledge about the ingredients.
Research by Lancaster University and the Indian Institute of Technology, Kanpur found that vulnerable families coped with food insecurity by limiting food diversity, taking loans, and temporarily withdrawing children from school. The study highlights the importance of local social networks and government support in mitigating crisis.
A new study by the American Cancer Society finds that nearly five million Americans live in food deserts, where grocery stores are scarce. The number of food swamps, areas with mostly restaurants and fast-food locations, has increased nationwide.
A European Society of Cardiology consensus report suggests that ultra processed food consumption is linked to cardiovascular disease and death. The report calls for doctors to advise patients on limiting UPF intake to prevent cardiovascular risks.
Researchers at Florida International University have discovered that sargassum seaweed can serve as a valuable ingredient in everyday foods due to its high content of alginate. The study shows extraction yields of roughly 45% and demonstrates the potential for sargassum as an alternative source to traditionally harvested seaweeds.
A new report highlights the catastrophic risks of nature loss on food systems, economies and societies. Chronic pressures like soil degradation and water scarcity are already reducing crop yields and increasing food prices.
A new optimization framework helps food banks deliver food more efficiently by accounting for variables such as food availability and household demand. The tool has been incorporated into an app that can also be used by businesses to address delivery logistics challenges.
A new study from the University of Copenhagen shows that Danish retailers can generate a net financial gain of €0.3-€0.8 per kilo by selling surplus food at discounted prices. Donating food to organizations that redistribute it to vulnerable people is often cheaper than disposal, with savings of €0.10-€0.20 per kilo.
Researchers at DTU discover three types of lactic acid bacteria that can effectively produce plant-based yoghurt alternatives, inhibiting harmful bacteria and breaking down sugars. The bacteria also improve the product's texture and extend shelf life.
A new study removes bitter-tasting compounds from flaxseed oil, preserving its health-beneficial fatty acids and extending its shelf life. The approach uses bleaching earth to selectively reduce cyclolinopeptides, resulting in a flavor-stable oil that remains milder for longer.
Researchers at DTU have developed a new method to identify bacteria capable of producing vitamin B2 in soya drinks. A bacterium from bumblebee guts was found to thrive in plant-based dairy alternatives and produce the nutrient in high quantities.
Researchers at Hokkaido University developed a mathematical model that can measure fish freshness in real time. The model uses the degradation pathway of adenosine triphosphate (ATP) in fish muscle after death to estimate current freshness and predict changes over time.
A new study suggests that ultra-sensitive food safety tests may drive food waste and unavailability without significant public health benefits. The researchers propose using more flexible risk-based approaches to align food safety policies with sustainability goals.
A study by Frontiers in Science argues that ultra-sensitive food safety tests may drive food waste and unavailability, but not always translate to health risk. The researchers propose a more balanced approach that considers trade-offs between food safety, sustainability, and nutritional health.
Researchers gave cameras to 25 mothers of preschoolers to photograph local food, revealing a shift in perceptions and questioning of ultra-processed food. The study highlights the potential of participatory methods in evoking grassroots advocacy for change.
A comprehensive systematic review found that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition, with benefits far outweighing costs. The study analyzed 56 studies from 63 countries and found that fortification programs deliver substantial health benefits relative to costs.
Researchers at Hokkaido University studied 56 japonica rice cultivars, identifying 196 different types of lipid molecules with potential anti-inflammatory effects. Black and green rice varieties were found to have a higher health-promotion index due to their unique lipid composition.
Researchers at Colorado State University have found a way to boost plant growth while maintaining its immune system through hormone treatment, showing promise for increasing food production. The approach involves genetically manipulating phytohormone interactions to restore cell division and increase disease resistance.
A study from Lund University found that a climate-friendly diet rich in plant-based foods like wholegrains, legumes, fruit, and vegetables leads to better nutritional status compared to traditional diets. Despite lower meat consumption, most participants achieved sufficient amounts of key vitamins and minerals.
A new report by Anglia Ruskin University and the University of York identifies key weaknesses in the UK's food system and recommends interventions to prevent disruptions from escalating into a crisis. The study suggests increasing energy security, diversifying food value chains, and promoting varied diets to reduce risks.
The new centre will support the WHO in estimating disease burden from foodborne diseases and developing integrated risk-benefit approaches, combining nutrition, microbiological risks, and chemical contamination. The centre will contribute scientific expertise to achieve healthy, safe, and sustainable dietary patterns worldwide.
A new global dataset quantifies biodiversity loss in international trade of staple crops, revealing a strong upward trend and key contributors. Soybean trade shows the most rapid increase, surpassing wheat, while major agricultural producers drive global biodiversity loss patterns.
A UK study found that over 40% of consumers are willing to try new fish species, including sardines and anchovies. The research highlights the potential for improving national health and local economies by embracing home-caught seafood. It also reveals a generational divide in seafood consumption habits.
A multi-center observational study found that households facing food insecurity and challenges like low social support had a significantly higher risk of long COVID. Healthy diets may protect against the risk, highlighting the need for addressing adverse social factors in disease prevention.
A recent UBC study found that half of the global population needs to change their diets to prevent severe planetary warming. The study suggests that individuals can make simple dietary changes, such as eating only what they need and reducing beef consumption, to reduce food-related greenhouse gas emissions.
A new AI method has identified 51 old pea varieties with high starch and protein content, potentially suitable for producing plant-based foods. The study shows a close relationship between seed appearance and chemical composition, enabling partial prediction of properties based on images.
The Binghamton University Food Justice Working Group developed the Broome County Food Access Plan, enhancing nutrition resources and community education. The group also created a story map illustrating food insecurity in Broome County.
A large meta-analysis of over 48,000 children found that well-planned plant-based diets can support healthy growth and even offer additional health benefits for children. However, the study also highlights risks of deficiencies in key nutrients such as vitamin B12 and zinc if not obtained through fortified foods or supplements.
A new Cochrane review found that free or subsidized school meals slightly improve math achievement and enrolment rates in low- and middle-income countries. School feeding programs also likely contribute to small gains in physical growth indicators, but evidence from high-income countries is limited.
A national study led by Curtin University found that Australian's location significantly affects their body weight. The research tracked individuals across 14 years and discovered that people tend to adapt to the typical weight profile of their new community., Local food environments, walkability, and access to green space are key fact...
Researchers have discovered a zero-cost solution to reverse desertification by using food waste nanocellulose extracted from pineapple peels. The material cuts water leakage by 90% and triples phosphate retention, offering a more sustainable alternative to expensive hydrogels.
A team of researchers has developed a two-in-one nanostructured SERS sensor integrated into a stretchable and antimicrobial wrapper that monitors food directly on the surface and actively preserves it. The proposed technology enables real-time, non-destructive detection of nutritional components and tracks spoilage progression over time.
A University of Adelaide study found that promotional cues, product placement, and pricing interventions can empower people experiencing food insecurity to select more nutritious foods. The intervention led to an increase in turnover of healthy options and a decline in discretionary snacks.
Researchers used CRISPR to increase fungal production efficiency and cut environmental impact by 61% without adding foreign DNA. The genetically tweaked fungus tastes like meat and is easier to digest than its naturally occurring counterpart.
Researchers at Hosei University developed a hydroponic cultivation system using LED lighting to produce high-quality edamame consistently throughout the year. The nutrient film technique (NFT) method resulted in higher yields, better nutritional value, and increased productivity compared to traditional open-field cultivation.
Researchers used Tesco Grocery 1.0 dataset to identify large clusters of food deserts in East and West London, where residents have limited access to affordable nutritious food. The study found correlations between sociodemographic factors and nutrient-deficient purchases in areas with higher income and car ownership.
A new study from the University of Oxford estimates that adopting more plant-based diets could reduce global agricultural labor needs by 5-28% by 2030, which is equivalent to 18-106 million full-time jobs. This shift could also cut global labor costs by $290-995 billion per year.
Researchers evaluate ways to redesign land use and nature conservation using integrated approaches to meet ecological, social, and economic goals. Multifunctional landscapes can promote biodiversity, food production, climate regulation, and human well-being.
Researchers found that African countries cannot close significant nutrient gaps through domestic food production due to land and water constraints. Strengthening agricultural productivity, reducing food loss, and strengthening trade are needed to meet people's nutritional needs.
A recent study published in PLOS One found that 7.8% of U.K. households experience food insecurity, with Black/African/Caribbean/Black British households facing higher rates. Food insecurity is also associated with longstanding mental health conditions, particularly among Asian/Asian British respondents.
Researchers found that beneficial bacteria can enhance the levels of amino acid and antioxidant ergothioneine in spring wheat, potentially improving nutritional value. This approach could associate plants with benign microbes to increase protein content in staple crops.
A new smartphone-based AI system accurately predicts avocado firmness and internal quality with high accuracy, enabling consumers to avoid overripe avocados. The technology has the potential to assess the ripeness and quality of other foods, reducing global food waste by 50% by 2030.