New research upends assumptions about the global food trade’s impact on biodiversity
As more food grown in wealthy nations is imported into biodiversity-rich poorer countries, it relieves pressure on wild habitats.
As more food grown in wealthy nations is imported into biodiversity-rich poorer countries, it relieves pressure on wild habitats.
US citizens are eating less animal-based products—and that's driven a 35% decrease in dietary carbon emissions over 15 years.
A new study estimates that the low-tech method could capture almost half the carbon the UK needs to meet its climate goals—while also replenishing its agricultural soils.
An extensive new study tested a different nudges and found a few simple, cheap ones that reduced a meal's carbon footprint by up to 76%.
New study finds that eating insect meal, kelp, lab-grown eggs, and other novel foods greatly reduces climate impact. But there’s also a simpler solution: eating less meat.
A new study finds that for environmentally-minded consumers more information is better. For everyone else, the opposite is true.
In an ambitious thought experiment, researchers show how restoring wildlife to pre-Industrial levels could achieve several billion dollars-worth of phosphorus production.
According to a new study, reducing food waste by just half could be a more effective way to protect biodiversity than changing people's diets.
Lipid-producing algae could decouple vegetable oil production from destructive land clearing—and it contains more polyunsaturated fats than conventional oils.
Tweaking the machinery of yeast produces a flavor compound that could substitute the resource-intensive aroma hops that beer relies on for its signature taste.