Greater sustainability and improved nutrition through smart technology and supply chain logistics
In 20 years, will we swap beef for crickets, 3-D print food or grow leafy greens on vertical farms in our cities? And what will changes in our diet mean for Australia’s agrifood sector? CSIRO’s Kate Langford looks at the trends and reports on key trends in food production and consumer dietary preferences.
A report from the UK’s National Centre for Universities and Business (NCUB) highlighting university and business partnerships formed to help Britain acquire the capability to produce enough nutritious food, sustainably, to feed future generations.
An array of useful information for growers from the peak industry body for Australia’s horticulture sector, an estimated 30 per cent of which consists of low-, medium- and high-tech commercial protected-cropping operations that range from major growers to boutique operations located across all states and territories. PC operators grow a broad variety of fruits and vegetables including blueberries, strawberries, rubus (raspberries, blackberries), tomatoes, melons, cucumbers, capsicum, salad (including Asian) greens, herbs, chillies, eggplant and more.
Current technologies and target crops
Precise phenotyping for improved quality and protected cropping management
This publication examines how food systems can combine diet-related health with environmental and economic policy goals.
The Future Food Systems CRC 2019/2020 Annual Report provides an overview of project achievements, financials, the CRC inception process and highlights of the first half year of operation.