New research led by the University of Kent has found that people fail to recognise the role of factory farming in causing infectious diseases.
Radical changes to the food system are needed to safeguard our food supply and combat malnutrition in the face of climate change, environmental degradation and epidemics, says new report.
Artificial food colorants can cause disease when the immune system has become dysregulated, Icahn School of Medicine at Mount Sinai researchers report. The study, published in Cell Metabolism in May, was the first to show this phenomenon.
In 2020, stores sold out of garden seed, coops and rabbit cages. Meat shortages led many to wonder what to eat for protein when supply chains are disrupted and some people turned to gathering eggs, raising animals and growing their own food. A team from Michigan Tech and the University of Alaska assessed backyard protein sources: They looked at how a typical household with a typical backyard can raise chickens, rabbits or soybeans to meet its protein needs.
A Rutgers study finds that symbiotic bacteria that colonize root cells may be managed to produce hardier crops that need less fertilizer.
Citrus greening disease was first discovered in Florida in 2005. Since then, production of oranges in the United States for processing has declined by 72 percent between the 2007-2008 growing season and the 2017-2018 growing season, primarily in Florida. The disease was discovered in California in 2012, and now the state is beginning to see a rapid increase of citrus greening disease.
As climate change heats up the air and land making them hotter and dryer, warmer nighttime temperatures make it more difficult to grow beans -- the number one source of protein and nutrients for many people living in Central America and Africa. Researchers at Michigan State University are building better beans by tapping into the genetics of the more heat-resistant tepary bean.
A research group at the University of Cordoba completed a study on the internalization of the Salmonella Thompson bacterium in strawberry plants of the 'San Andreas' variety
In recent years there has been an increased interest in the consumption of kefir, a fermented dairy beverage, because there is some evidence that it has health benefits and its affordability. A new study by researchers from the University of Illinois and The Ohio State University, published in JDS Communications, found that 66 percent of the commercial kefir products studied overstated microorganism density and 80 percent contained bacterial species that were not included on the label, potentially misleading consumers.
Diversity of children's diets and food security improved for households after Tanzanian farmers learned about sustainable crop-growing methods, gender equity, nutrition and climate change from peer mentors.