Many food and beverage companies are not doing enough to positively shape diets in Canada, while positive examples show that public health commitments are achievable.
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Articles on Food production
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A new UN report finds that the true global cost of producing food is $12.7 trillion more than consumers pay at the checkout counter. We pay those uncounted costs in other ways.
Human health depends on having a liveable planet and this is inextricably linked to food systems.
New Zealand cities grow mostly through building houses on undeveloped land. But this removes fertile soil and undermines the food production and other ecological functions city dwellers depend on.
Many people are experiencing the sticker shock of higher prices at grocery stores. But the amount we pay for food often does not reflect the real social, environmental and human costs of production.
Genetically modified crops are increasing yield and food security in developed countries, but in Africa, a lack of adoption is limiting success.
Nigeria can produce more rice to feed its burgeoning population by harnessing its wastewater.
If greenhouse gas emissions continue at a high rate, breadbaskets of Europe and North America will see a 50% chance of a flash drought each year by the end of this century.
A third of South Africa’s farming income depends on irrigation. Disruptions in power supply put huge chunks of the country’s agricultural fortunes at risk.
Lab-grown meat seems green, ethical and quirky – but at industrial scale, it’s likely to cause unforeseen problems.
Octopuses are enigmatic beings whose experiences of industrial farming are likely to be profound.
This crucial fertiliser component is mostly found in just five countries.
Despite the impact of flooding on food security, it is not recognised as a threat by policymakers.
Growing fresh produce on the outskirts of a city reduces food miles and increases food security. But the foodbowls next to our our big cities are fast losing their land to urban growth.
Eating insects can carry a much lower environmental footprint than conventional meat. Should western cultures be incorporating more of them into their diets?
How well Morocco manages challenges to its fertiliser industry will affect its own development and the stability of food supplies across the world.
The global food system lacks resilience because it is too focused on keeping down costs.
Really, how productive is the average home vegetable garden – and will it leave you hungry? It largely depends on space, soil and gardening skills.
Industry seeks to capitalize on regenerative agriculture, but standards that focus only on carbon or other select environmental metrics will undermine its transformative potential
We asked six experts to nominate books that might help us avert environmental catastrophe. Here’s what they said.
Top contributors
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Research Director, Institute for Sustainable Futures, University of Technology Sydney
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Senior Lecturer in Food Systems, The University of Melbourne
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Senior Analyst, University of Pretoria
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Senior Researcher on Environment and Health, University of Oxford
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PhD Candidate, School of Social Sciences, University of Tasmania, and Senior Research Consultant, Institute for Sustainable Futures, University of Technology Sydney
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Associate Professor, Institute for Sustainable Futures, University of Technology Sydney
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Chief Research Scientist, Food Systems and the Environment, CSIRO
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Senior Lecturer in Plant Biochemistry, University of Westminster
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Professor of Food Policy, City, University of London
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Research Fellow, Tegemeo Institute, Egerton University
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Director, Food and Agriculture Institute, University of The Fraser Valley
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Professor, School of Divinity, History and Philosophy, University of Aberdeen
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Chief Research Scientist, CSIRO
