Sustainable diets are pivotal in global warming mitigation, but some actions can make our diet more sustainable, to the benefit of health and environment.
Are we looking at the livestock industry’s GHG emissions holistically—and can a framework help turn livestock into a solution for climate change?
“FAO’s close review of what we know about food loss offers a reminder that there is no one-size-fits-all solution,” says Máximo Torero.
A new wave of genetically modified animals is coming. Friends of the Earth’s Dana Perls calls for an end to altering animals—in favor of fixing farms.
Soil carbon sequestration is becoming a topic for farmers and politicians alike—but which conversations will distinguish sustainability from trend?
The power of antibiotics is diminishing. As farmers and agribusiness leaders still rely on antibiotics to keep their livestock healthy, should they be concerned for the future?
Tortillas are a fundamental mainstay of the Mexican table and synthesize many agricultural, environmental, social, and nutritional challenges facing the country.
Can changing our diet save the planet? When the EAT-Lancet Commission launched a new landmark report last month, it was widely interpreted as saying that forking down less red meat and more vegetables should ensure that we can provide nutritious food for 10 billion people while maintaining a healthy Earth.
Agriculture has always embraced technology, from ploughs to cell phones. Oliver Moore of Paris-based NGO, ARC 2020, discusses the digitization of agriculture and the power relations between corporates and agroecological farmers.