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Professor Emmanuel Frossard from ETH Zurich and his collaborators from Switzerland and West Africa experiment in the YAMSYS project, a novel approach for improved soil and crop management in yam systems

Thirty percent of food eaten in the UK currently comes from the EU: post-Brexit trade barriers threaten to disrupt that supply and increase costs for consumers, according to a new report from the House of Lords’ EU Energy and Environment Sub-Committee

The work of the National Institute of Food and Agriculture (NIFA) is examined here by Open Access Government

Håkan Sandin from and Bengt Persson from SSE-C Swedish Surplus Energy Collaboration reveal their thoughts on innovative food production, as well as the importance of energy efficiency for both the industry and community

Reconomy detail how supermarkets in the UK are tackling food waste

Acting Deputy Under Secretary for Food Safety at the United States Department of Agriculture (USDA), Carmen Rottenberg explains how the Food Safety and Inspection Service protects Americans from foodborne illness

The importance of reviewing world food production systems for mankind is examined by Horticulturist at the Swedish University of Agriculture, Håkan Sandin in terms of the need for humanity to eat more healthy food and to produce it in a way that does not harm nature

Studies have shown that the right foods can dramatically increase our moods and emotions. So, to commemorate Stress Awareness Month, nutritionist Cassandra Barns has selected her top 5 favourite foods that are scientifically proven to provide a sense of calm when consumed.

Carrefour will roll out its food blockchain to eight more animal and vegetable products before the end of 2018

The House of Lords EU Energy and Environment Sub-Committee have launched an inquiry into the impact of Brexit on the price, and availability, of food for UK consumers Thirty per cent of food consumed in the UK comes from the EU, including over 83% per cent of its fresh vegetables...

In this in-depth feature, we find out how the multidisciplinary HealthyMinorCereals project responds to consumers’ increasing demands for healthy, nutritious and innovative food A spokesperson from the HealthyMinorCereals reveals their thoughts on the demands of today’s consumers for food that is healthy, nutritious, innovative and produced sustainably. This in-depth article...

The IUCN has warned that the world needs to turn its effort to the conservation of wild crops, which are essential for food security

In this special report, SSEC (Swedish Surplus Energy Collaboration) focus on their exciting and successful work concerning the production of both healthy food and environments for all people in Sweden SSEC (Swedish Surplus Energy Collaboration) is a research and development programme at the Swedish University of Agricultural Sciences, that began...

East England Co-op becomes first major supermarket to sell food past its best before date in a bid to battle the food waste crisis Co-op has become the first major retailer to sell food past its 'best before' date to tackle food waste in the UK. According to the food safety standards,...

Assistant vice president of programmes at American Farmland Trust, Julia Freedgood explains the challenges around the increasing demands to food systems

The UK food industry has warned that Brexit will lead to a shortage of migrant workers, many of whom work in food processing or farming

Federal Minister of Food and Agriculture, Christian Schmidt, outlines how the Green Paper process is helping to build bridges between farmers and consumers

Eradicating food insecurity remains a global challenge. In a speech, EU Agriculture Commissioner Phil Hogan highlights why working in partnership is vital The goal of eradicating global hunger has never been as high on the international policy agenda as it is today. This fact is to be welcomed, because there is...

A changing world requires an interdisciplinary approach to research if we are to build a more resilient food system, says GFS’s Evangelia Kougioumoutzi

Professor Raffaella Rumiati shares some insights into food recognition and eating behaviours that are emerging from food neuroscience research at SISSA In recent years there has been growing interest in finding out how our brain processes food cues and directs our food choices. Food is essential because it provides the...