Actively managed conifer forests may also provide important habitat for the pollinators that aid the reproduction of food crops and other flowering plants around the globe.

Political studies professor Ryan Katz-Rosene presents the case for embracing complexity when it comes to making dietary choices.

In a newly published study, researchers dug into how fertilizing with manure affects soil quality, compared with inorganic fertilizer.

Process waters from the seafood industry contain valuable nutrients, that could be used in food or aquaculture feed. But the process waters are treated as waste. Researchers now show the potential of recycling these nutrients back into the food chain.

When cattle graze on pastures, parasitic roundworm infections are an inevitable result.

With a growing world population and climate challenges that are causing agricultural areas to shrink, many are wondering where sustainable food will come from in the future. A professor of gastrophysics from the Department of Food Science at the University of Copenhagen and a chef offer a suggestion in a new research article: The cephalopod population (including squid, octopus and cuttlefish) in the oceans is growing and growing – let’s get better at cooking them so that many more people will want to eat them!

Up to 13% of US beekeepers are in danger of losing their colonies due to pesticides sprayed to contain the Zika virus, new research suggests.

Arizona State University researchers have found that larger tropical stingless bee species fly better in hot conditions than smaller bees do and that larger size may help certain bee species better tolerate high body temperatures. The findings run contrary to the well-established temperature-size “rule,” which suggests that ectotherms—insects that rely on the external environment to control their temperature—are larger in cold climates and smaller in hot ones. The research will be presented today at the American Physiological Society’s (APS) Comparative Physiology: Complexity and Integration conference in New Orleans.

Heat stress affects the health of workers and reduces the work productivity by changing the ambient working environment thus leading to economic losses. How to quantify the impact of heat stress on work productivity has remained an issue to the scientific research and policy-making.

Commercial fisherman Chris Brown has spent nearly his whole life fishing the waters of New England. See what he has to say about the current state of U.S. fisheries and why American seafood is among the most sustainable natural resources in the world.