Many Americans gag at the idea of maggots, locusts or other insect-proteins. But Louwrens Hoffman, a meat science professor at University of Queensland, says unusual protein sources might be needed to meet future demand.
Nine years ago, one of the first bioreactors was installed on Mike Bravard’s farm near Jefferson, Iowa. Last week, that bioreactor was reconditioned, all in an effort to make water cleaner for people downstream.
Food production doesn’t have to be a victim of climate change. New research suggests that crop yields and the global food supply chain can be preserved by harnessing the critical partner in food supply – soil.
There's a mysterious and sometimes deadly weather pattern in which the jet stream stalls out over a region. A University of Chicago study explains the blocking phenomenon that has baffled forecasters until now.
Protein is changing consumer eating habits and promises big opportunity for pork producers. But new insights from the National Pork Board and the Pork Checkoff show pork only holds a small portion of menu offerings.
Despite a wild fall, National Oceanic and Atmospheric Administration (NOAA) expects a warmer-than-normal winter for the western two-thirds of the U.S. They don’t expect any areas with cooler-than-normal conditions.