In a world-first, chicken meat created from cultured live chicken cells by US-based company Eat Just has been approved for commercial production in Singapore.
Confectionery and dairy giant Nestlé has decided to ‘go greener’, releasing a roadmap for making substantive changes to its operations worldwide to shrink the footprint of agriculture.
From community vegie gardens to vast vertical farms, city-based cropping ventures are proliferating as the coronavirus pandemic up-ends food supply chains and heightens food-security fears.
Coffs council’s work with Southern Cross University investigating the impacts of intensive-horticulture wastewater on local waterways has been recognised in the NSW Government’s annual Excellence in the Environment Awards.
Queensland producer Stuart McGruddy has been awarded a Hort Innovation Churchill Fellowship to explore how Australia’s berry industry can capitalise on the value-adding opportunities in freezing soft berry fruits.
Australia’s National Farmers’ Federation has pledged to cut the agriculture sector’s greenhouse gas emissions to zero within 20 years, with Chief Executive Tony Mahar citing the risk of adopting ‘a passive approach’ to combating climate change.
The ACT’s first vertical farm installation has landed at Canberra’s Ginninderry development, a 6-star Green Star Community west of Belconnen.
As British farmers struggle to provide fresh food for the UK’s citizens, grappling with labour shortages and complex export supply chains, vertical farm facilities are attracting increasing interest.
Big brands can no longer rely on their heavyweight clout for food business success in Australia, with consumers and retailers increasingly attracted to smaller ‘underdog’ start-ups, which they perceive to be more innovative.
“It is cellular agriculture that will enable us one day to eat meat without having to kill an animal,” says recently arrived UNSW Professor Johannes le Coutre, who will lead the university’s research into this exciting emerging field.