I was recently at the Global Food Summit – Seeds and Chips – in Milan, and surprised to see that out of the 350 or so startups exhibiting there, about a quarter were profiling some sort of alternative protein source.
We are starting to see some pretty interesting dietary trends that aim to lower our meat consumption, but they are not based on the traditional ethical or health grounds, but now on environmental and climate impact grounds.
Bees mean honey right?
Well yes and no.
Yes, we have exploited and managed bees for their delicious byproduct for millennia. Besides a great tasting and relatively healthy sweetener, honey and bees are used for other purposes.
Illegal logging and wildlife poaching are driving species to extinction. But the scientists working to save these species may also inadvertently be releasing information that helps poachers find and destroy these species. Read on for helpful advice on how to avoid releasing a treasure map for poachers, rewritten from an interview with Robyn Williams for ABC’s Ockham’s razor.
With almost a third of arable land classified as degraded, what can we do to reverse the rapid pace of degradation and can we do it in a way that benefits us?
Weeds are the bane of life for gardeners, farmers and conservationists, but they may have some previously unrecognised benefits in highly degraded landscapes.
Rewilding is the concept of reintroducing native animals and plants to an area where they have declined or gone extinct.
I’m not talking here about which supermarket or grocery you shop in, or whether your food was grown locally or comes from overseas, but rather where the crop plants we eat were first discovered and developed as food. Now that we can pretty much eat whatever we want, from wherever we want, whenever we want – do you know where the food you eat first evolved and originated from?
Over the last few years, food production and processing have been embarking on the biggest change since the industrial revolution. Novel approaches that exploit robotics, machine learning, computer vision, epi-genetics and gene editing technologies are being used to improve the efficiency and cost-effectiveness of food production.
Highly collectable species, especially those that are rare and threatened, can be put at risk from poaching if information describing there location is published. But rather than withholding this information, scientists should publish such data through secure portals so that this knowledge can be used to help conserve and manage the world’s most threatened species.