Scientists have revealed how the periderm, armoured roots of plants, not only shields them from environmental stress but also plays a crucial role in capturing and storing carbon, offering a natural solution to climate change.
Food could become independent of sunlight through artificial photosynthesis technology, increasing the conversion efficiency of sunlight into food by up to 18 times.
Aarthi JanakiRaman, Research Director, Chemicals and Advanced Materials at TechVision, explains the need for an integrated approach to improve adoption of biological control agents for soil and pest management.
Plant ecologists suggest that people should be eating more insects and using the insect waste to grow crops, as it gives added nutrients to the soil we use.
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...
Researchers have found that human activity has the largest impact on plant communities, as seen with climate change, or the introduction of an invasive species.
The future development of a truly sustainable food system relies heavily on the diversification of protein sources, highlights Dr Emanuele Zannini, Project Coordinator of the EU funded Smart Protein Project.
Plant-based consumption has increased by 49% in two years across Europe, according to Nielsen data, the first and only report of its kind, published by the Smart Protein project.
Elisabeth Mauclet from the Earth and Life Institute at UCLouvain, Belgium, brings to light the ways in which Arctic tundra vegetation mirrors the complex landscape response to climate change.
Professor Jess K. Zimmerman from the University of Puerto Rico, explains how natural disturbances, such as hurricanes, can affect the Luquillo Experimental Forest (LEF).
Here, we learn about the many uses of spirulina algae, and how BBI JU funded project SpiralG is assessing the sustainability and profitability of each spirulina biomass component.
