FAO: 14% of food is lost after harvesting

A new report by the Food and Agriculture Organization (FAO) of the United Nations provides insights into how much food is lost—as well as where and why—at different stages of the food supply chain, calls for informed decisions for an effective reduction, and offers new ways to measure progress.

UC Davis develops five new strawberry varieties

Five new strawberry varieties boasting properties that will help growers control costs, better manage diseases, and use less water, fertilizer, and pesticides have been developed through the Public Strawberry Breeding Program at the University of California, Davis (UC Davis).