A Purdue University study found that improved agricultural technologies reduced cropland use, preserved biodiversity, and increased food production from 1961 to 2015.
A recent study published in Geoderma by Payton Davis and Dara M. Park from Clemson University explores the significant impact of soil water repellency (SWR)
A recent study has successfully created a prototype for a more durable and biodegradable food packaging material by incorporating cellulose fibers derived from avocado tree
A recent report by McKinsey & Company highlights the growing interest and investment in novel food ingredients, particularly those developed through biotechnology. The report, authored
A consortium of leading organizations in sustainability and business has issued a clarion call to the agrifood sector, stressing the pivotal role it must play
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