The United Nations has announced its Global Climate Action Awards for 2019. The award-winning projects range from an initiative to train sub-Saharan African women sustainable agriculture practices to a “climate positive” burger. The 2019 awards were selected by an international advisory panel as part of UN Climate Change’s Momentum for Change initiative, which operates in partnership with the World Economic Forum.
The 15 award-winning projects fall within four focus areas: Planetary Health, Climate Neutral Now, Women for Results, and Financing for Climate Friendly Investment. Of the 15 winners, the following four deal with climate change in the food industry:
“This year, we had over 670 applications from all over the world ranging from local governments, global companies, grassroots development initiatives, and multi-million dollar impact investment projects,” said Gabrielle Ginér, chair of the Momentum for Change advisory panel. “This year’s winning activities are amazing examples of innovative, scalable, and replicable climate action. We hope they will inspire others as we look to tackle one of society’s biggest challenges.”
Researchers at Corteva Agriscience have demonstrated that increasing and extending the expression of a maize gene, zmm28, alters vegetative and reproductive growth parameters and significantly enhances yield in large-scale field trials conducted over multiple years.
Research by scientists at Wake Forest School of Medicine suggests that diet has the potential to affect the gut microbiome in ways that could decrease the risk of Alzheimer’s disease.
While deciphering the genome of the Chardonnay grape, researchers at the University of California uncovered something fascinating: grapes inherit different numbers of genes from their mothers and fathers.
This episode discusses plant-based, cell-based, and fermentation technologies and explore both the challenges and opportunities to bring new products to market for an increasingly diverse consumer base seeking new alternatives to their diets.
Sugar reduction remains a central topic in the media and among consumers and opportunities for reducing sugar intake are taking several directions as companies address evolving concerns and demands.
The U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) has announced $41.4 million in 23 competitive grants to support projects to increase the purchase of fruits and vegetables among low-income consumers participating in the Supplemental Nutrition Assistance Program (SNAP) by providing incentives at the point of purchase.
Meal kits are often touted as providing a healthier alternative to convenience foods, so the researchers from the University of Sydney compared five popular commercial meal kit subscription services available in Australia—Dinnerly, HelloFresh, MarleySpoon, Pepper Leaf, and Thomas Farms Kitchen—to find out.
Research published in the journal Obesity and presented at the Seventh Annual Obesity Journal Symposium at ObesityWeek offers specific metrics that might qualify foods as hyper-palatable.
As measured in city blocks, proximity to fast-food restaurants and convenience stores can impact a student’s chances of becoming obese, according to a new study published in the journal Obesity.