A study led by researchers at the Agroecosystem Sustainability Center (ASC) at the University of Illinois Urbana-Champaign provides new insights for quantifying cropland carbon budgets and soil carbon credits, two important metrics for mitigating climate change.

It can be easy to assume that the vast stretches of desert in southeastern Utah and southwestern Colorado are mostly barren landscapes — but in truth, the sagebrush-strewn Colorado Plateau is awash with treasure.

As fertiliser prices rocket, to around four times higher than they were in 2020, scientists are launching the UK’s first comprehensive strategy setting out how we could transform our management of phosphorus.

Harmful fungal toxins are on the rise in Europe’s wheat and affect almost half of crops, according to a new study led by the University of Bath.

A multi-institutional team of researchers led by The University of Texas at Arlington is launching an effort to provide small and underserved farmers in Texas, Arkansas and Missouri with resources to enhance the sustainability of their soybean production.

Global warming is leading to longer growing seasons worldwide, with many plants growing earlier in spring and continuing longer in autumn thanks to warmer temperatures—so the general opinion.

By the time the food we eat gets to our table, it has travelled a long way – from production, processing and distribution to all of us consumers.

New research from Harvard University finds that a government policy that delayed rice planting in northwest India may have had an unintended consequence for air quality in the region. 

In a powerful speech to open CoP15, the UN Biodiversity Conference, in Montreal, UN Secretary General António Guterres said that “We are waging a war on nature” and called for “a peace pact with nature”.

Inadequate pollination has led to a 3-5% loss of fruit, vegetable, and nut production and an estimated 427,000 excess deaths annually from lost healthy food consumption and associated diseases, including heart disease, stroke, diabetes, and certain cancers, according to research led by Harvard T.H. Chan School of Public Health.