Food & Agriculture Stories
How do we feed a growing and more affluent population without the environmental collateral damage? The Anthropocene’s coverage of food and agriculture digs deep into innovations in farming, aquaculture, filling the global protein gap, reducing the carbon footprint of supply chains, and more.
Sometimes the birds and bees are about something more important than sex. Coffee.
In a ground-breaking study, scientists reveal how the combined power of biodiversity—in this case, pest control and pollination services—is greater than individual ecological services.
Lab-cultured seafood is coming. But can it actually relieve pressure on global fisheries?
Replacing wild-caught fish with lab-grown seafood is more complex than it may at first appear
If you can’t beat ’em, eat ’em.
A photo essay on the rise of edible packaging
There’s more cropland in protected areas than we might think
A study finds that crops occur in every category of protected habitat on the planet, making up 6% of all conserved land
Food apps have untapped potential to nudge people toward greener diets
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%.
Is the grass greener on the other side?
Drug legalization could both help and hurt the environment
Children eat meat unknowingly—perhaps in violation of a bias against animals as a food source
In a new study, 70% of children said pigs and cows weren’t acceptable as food. This, the researchers say, represents an opportunity to establish lifelong habits that mitigate climate change.
Can vacant farmland sustainably fulfill the world’s biofuels needs?
Researchers investigate pathways by which biofuels could provide a third of the world's green energy needs
First-of-its-kind study shows that diverse landscapes could boost US crop yields by 20%
The team found that landscapes with increased diversity produced ~17 to 18 bushels more per acre, of corn and wheat
In rich countries, a sustainable diet is cheaper than a conventional one. The opposite is true in poorer nations.
Researchers compared the the cost of eating four sustainable diets—flexitarian, pescatarian, vegetarian, and vegan—across 150 countries.
