Should we believe a recent UC Davis study that concluded lab-cultured meat has greater ‘global warming potential’ than retail beef’? Dr James Ryall, CSO of Aussie alt-meat firm Vow, isn’t so sure – and argues there’s room for both types of meat in a protein-hungry world.
The scientists found adding ‘red sea plume’ algae to dairy cows’ faeces dramatically reduced methane emissions from the manure.
A new roadmap from Australia’s national science organisation, CSIRO, outlines ways to make our food systems more sustainable, productive and resilient.
FFS partner Hort Innovation and grower-led upcycling venture Nutri-V teamed up to create healthy gelato using surplus cauliflower and pumpkin, thereby helping to combat on-farm food loss.
Our tropical fruits are vulnerable to climate change. Two Murdoch University researchers ask, ‘Can we make them resilient in time?’
Research indicates that a net-zero-emissions food system depends on reducing food loss and waste and adopting plant-heavy diets.
FFS industry partner and leading grower-distributor Costa Group has released its Sustainability Report 2022, showing progress regarding water efficiency, GG emissions, energy use and production, waste, packaging and more.
A just-released report from the Commonwealth’s Food & Agribusiness Growth Centre shows how following its roadmap for growing Australia’s agrifood sector to $200B p.a. could also help us meet the UN’s SDGs.
A recent white paper from Cellular Agriculture Australia looks at challenges and opportunities in the cell-cultured and biofermented proteins space, recommending action in three areas to help this burgeoning sector reach its full potential.
This year, five top-ranked international teams compete to grow lettuces entirely without human intervention in Wageningen University’s high-tech experimental greenhouse.