Ingmar Høgøy, CEO and Founder of Greentech Innovators, explores solutions to environmental issues related to food waste and landfill sites. He emphasises the need for collaboration among innovators, politicians, and investors.
Heiko Rischer, Research Team Leader, VTT, argues here that lab-grown coffee and cellular agriculture represent the next food revolution
A tasty cup of coffee through...
Martin D. Chapman, President & CEO and Ross Yarham, Business Relationship Associate, both from Indoor Biotechnologies, shed light on Multiplex Array Technology for risk assessment in the food industry.
An analysis considers the impacts of large-scale agriculture and industries on the human right to drinking water, advocating for the access to safe water for all.
Executive Director, U.S. Sustainability Alliance navigates the task of global food production sustainability, illustrating there is more than one approach.
L. Val Giddings, PhD, Senior Fellow, Information Technology and Innovation Foundation, states that gene editing promises to make human industry sustainable*.
Riceberry rice, enriched with a full-spectrum of antioxidants, chemoprotective compounds, micronutrients, and dietary fibre can help unlock your genetic potential for well-being, in the view of Professor Dr Apichart Vanavichit, Director at the Rice Science Center in Thailand.
A lot of thought is invested in modern and sustainable food production, but where should the sustainable workforce come from that will supply the skills of the climate-smart industry of the future? Bengt Fellbe, Program Leader, SSEC, Swedish Surplus Energy Collaboration, explores.
Richard T Sayre, Senior Research Scientist at New Mexico Consortium in the U.S., walks us through engineering improved photosynthesis for enhanced food production & carbon sequestration.
