Agronomy/Food Science

Results 21 - 40 of 300.

Agronomy / Food Science - Economics - 19.04.2023
Companies' zero-deforestation commitments have potential to halve cattle-driven deforestation in Brazilian Amazon
Companies’ zero-deforestation commitments have potential to halve cattle-driven deforestation in Brazilian Amazon
Study shows better adoption and implementation of company supply chain policies for Brazilian beef and leather could significantly reduce carbon emissions If we do eat imported beef, we should buy it from retailers that are trying to improve cattle production systems in Brazil and elsewhere. Rachael Garrett Cattle-rearing is the biggest cause of tropical deforestation in the Amazon - and the world.

Environment - Agronomy / Food Science - 31.03.2023
Farms found to be the biggest particulate pollution source for cities
Between 25% and 38% of air pollution that could harm human health in UK cities is the result of agriculture, more than produced by the city itself, while pollution drifting in from continental Europe is a sizable source as well, finds a new study led by UCL researchers. The researchers studied three cities, Leicester, Birmingham and London, for the paper published in City and Environment Interactions .

Agronomy / Food Science - Environment - 22.03.2023
New animal welfare scoring system could enable better-informed food and farming choices
New animal welfare scoring system could enable better-informed food and farming choices
Cambridge scientists have come up with a system of measuring animal welfare that enables reliable comparison across different types of pig farming. This means that animal welfare can now, for the first time, be properly considered alongside other impacts of farming to help identify which farming systems are best.

Agronomy / Food Science - Economics - 09.02.2023
Carbon emissions from fertilisers could be reduced by as much as 80% by 2050
Researchers have calculated the carbon footprint for the full life cycle of fertilisers, which are responsible for approximately five percent of total greenhouse gas emissions - the first time this has been accurately quantified - and found that carbon emissions could be reduced to one-fifth of current levels by 2050.

Agronomy / Food Science - 13.01.2023
Why chocolate feels so good? It ’s down to lubrication
Scientists have decoded the physical process that takes place in the mouth when chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible. By analysing each of the steps, the interdisciplinary research team at the University of Leeds hope it will lead to the development of a new generation of luxury chocolate that will have the same feel and texture but will be healthier to consume.

Environment - Agronomy / Food Science - 20.12.2022
Paying farmers to create woodland and wetland is the most cost-effective way to hit UK environment targets
Study of farmer preferences shows that turning whole areas of farmland into habitats comes with half the price tag of integrating nature into productive farmland, if biodiversity and carbon targets are to be met.

Environment - Agronomy / Food Science - 16.12.2022
UK needs to use phosphorus sustainably
Phosphorus use in the UK needs to be better managed and used in a much more sustainable way to reduce river pollution and increase resilience over rising fertiliser prices, say researchers. Despite phosphorus being a key nutrient in the agricultural sector for which there is no alternative, the food and feedstock industries rely on imports from a small number of countries including China, Russia and Morocco.

Health - Agronomy / Food Science - 15.12.2022
Harmful fungal toxins in wheat: a growing threat across Europe
Harmful fungal toxins in wheat: a growing threat across Europe
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. Wheat - the most widely cultivated crop in the world - is under growing attack from harmful toxins. Across Europe, almost half of wheat crops are impacted by the fungal infection that gives rise to these toxins, according to a study led by fungal biologist Dr Neil Brown from the University of Bath, in collaboration with colleagues at the University of Exeter.

Health - Agronomy / Food Science - 29.11.2022
How women can reduce risk of hip fracture
Increasing intake of protein and drinking regular cups of tea or coffee is a way women could reduce their risk of suffering a hip fracture, according to new research. Food scientists at the University of Leeds have found that for women, a 25 grams a day increase in protein was associated with, on average, a 14% reduction in their risk of hip fracture.

Environment - Agronomy / Food Science - 25.10.2022
Mapping the pressures of global food production
A map showing the environmental pressures from global food production has been developed by researchers, to identify ways of creating more sustainable and just food systems. The analysis looked at greenhouse gas emissions, water use, habitat disturbance and pollution, such as effluent or fertiliser run off from farms.

Agronomy / Food Science - 21.09.2022
New Royal Veterinary College study finds low-cost thermal image devices could be as effective as expensive alternatives in detecting lameness in dairy cattle
The research reveals that the low-cost devices could be as effective as diagnostics that are up to 50 times more expensive A new study, led by the Royal Veterinary College (RVC), has determined that low-cost thermal imaging devices show minimal difference in effectiveness of detecting lameness in dairy cattle when compared to more expensive devices.

Agronomy / Food Science - 22.08.2022
Pheasant meat sold for food found to contain many tiny shards of toxic lead
Eating pheasant killed using lead shot is likely to expose consumers to raised levels of lead in their diet, even if the meat is carefully prepared to remove the shotgun pellets and the most damaged tissue. By eating pheasant, people are also unwittingly eating lead, which is toxic. Professor Rhys Green A study has found that pheasants killed by lead shot contain many fragments of lead too small to detect by eye or touch, and too distant from the shot to be removed without throwing away a large proportion of otherwise useable meat.

Agronomy / Food Science - Environment - 22.08.2022
Sulfur shortage: a potential resource crisis looming as the world decarbonises
Sulfur shortage: a potential resource crisis looming as the world decarbonises
A projected shortage of sulfuric acid, a crucial chemical in our modern industrial society, could stifle green technology advancement and threaten global food security, according to a new study led by UCL researchers. The study, published in the Royal Geographical Society (with the Institute of British Geographers) journal The Geographical Journal , highlights that global demand for sulfuric acid is set to rise significantly from '246 to 400 million tonnes' by 2040 - a result of more intensive agriculture and the world moving away from fossil fuels.

Environment - Agronomy / Food Science - 29.07.2022
Plant-based meat ’healthier and more sustainable than animal products’ - new study
A new review from Dr Chris Bryant focuses on the health and environmental benefits of plant-based products, as well as consumer attitudes. Plant-based dietary alternatives to animal products are better for the environment and for human health when compared with the animal products they are designed to replace, say the authors of a new study.

Agronomy / Food Science - 24.06.2022
Intensive farming may actually reduce risk of pandemics, experts argue
Intensive farming may actually reduce risk of pandemics, experts argue
Scientists evaluate the evidence that intensive livestock farming is causing pandemics, and find that intensive farming could actually reduce the risk of future pandemics compared to 'free range' farming. Those calling for a move away from intensive farming often fail to consider the counterfactual Harriet Bartlett In the wake of COVID-19, many have pointed to modern industrial farms with tightly-packed livestock as potential hothouses for further pandemics caused by "zoonotic" diseases: those transmitted from animals to humans.

History / Archeology - Agronomy / Food Science - 06.06.2022
Chickens for life not just for dinner
Chickens were introduced to Britain, mainland Europe, and Northern Africa later than previously thought, and were primarily regarded as exotica not food, new research suggests. The study, led by Cardiff University and published in the journal Antiquity is one of two papers published today which together, transform our understanding of how humans' relationship with the popular poultry has evolved over time.

Environment - Agronomy / Food Science - 20.04.2022
Warming climate and agriculture halve insect populations in some areas
Warming climate and agriculture halve insect populations in some areas
Climate change and intensive agricultural land use have already been responsible for a 49% reduction in the number of insects in the most impacted parts of the world, finds a new study by UCL researchers. The study published in Nature is the first to identify that an interaction between rising temperatures and land use changes, is driving widespread losses in numerous insect groups across the globe.

Agronomy / Food Science - Economics - 11.04.2022
Study sheds new light on the origin of civilisation
The research sheds new light on the mechanisms by which the adoption of agriculture led to complex hierarchies and states It challenges the conventional -productivity theory- which holds that regional differences in land productivity explain regional disparities in the development of hierarchies and states, by theoretical arguments and empirical analysis.

Environment - Agronomy / Food Science - 02.03.2022
The hidden footprint of low-carbon indoor farming
A new study challenges the universal land-saving claims of vertical farming, finding that there is no one size fits all approach for land use, food security and sustainable agriculture. Faced with population growth, environmental change, and increasing concerns over food security and sustainability - the interest in Controlled Environment Agriculture (CEA) is on an upward trend.

Environment - Agronomy / Food Science - 16.09.2021
Changing diets to tackle climate change ’unattainable’ for minority groups
Making food more affordable for ethnic minority groups is crucial to reducing greenhouse gas emissions from our diets, scientists have suggested. According to a new study of food habits in the US, a healthy diet with lower environmental impacts is achievable for a large portion of the population. But it is unaffordable for up to 38% of Black and Hispanic individuals in the lowest income and education groups, twice the percentage of white individuals in the same group.