science wire

McGill University study highlights discrepancies between nutritional guidelines and nutrient intake required for seniors The latest Canada's food guide recommendations are primarily aimed at reducing chronic disease risk, however how well does our national guide for healthy eating serve the nutritional needs of all Canadians? Consuming adequate amounts of certain nutrients should be a priority for older adults.

The University of Warwick announces Warwick Agri-Tech to help the future of farming with automation - addressing issues such as labour shortages, food insecurity and loss of biodiversity.

You'll be surprised to learn how much zing a root fungus can add to a favourite seasonal berry. At many winter holiday tables, cranberries have pride of place as an accompaniment to roast turkey and an ingredient in sparkling cocktails. This tart little berry is a big part of our seasonal cuisine here in Quebec, and for good reason: in any given year, we're either the second or third largest producer of cranberries in the world.

Overall food prices will increase between 2.5 to 4.5 per cent in 2024, according to the 14 edition of Canada's Food Price Report released today.

More droughts in summer and autumn - combined, paradoxically, with an increased risk of flooding - and, in the long term, less snow in winter.

2023 Global Change Outlook from the MIT Joint Program on the Science and Policy of Global Change quantifies benefits of policies that cap global warming at 1.

Press release: Fertilizing potatoes sustainably - the variety makes the difference Thesis by Göttingen University student on nitrogen fertilization receives award The Förderungsgemeinschaft der Kartoffelwirtschaft e. V.

Nutrient losses are a key topic for Swiss agriculture. Current Agroscope figures show that nitrogen and phosphorus losses have decreased by around 10 per cent since 2014/2016.

Josephine Mylan and John Andrews have written an article which has been published by the prestigious article Proceedings of the National Academy of Sciences based on sustainable food production and consumption.

How can reducing greenhouse gas emissions, more efficient energy use and animal welfare be balanced even more successfully in livestock farming in the future?

Simple on-animal sensors could be a game changer for Australian beef cattle nutrition, according to University of Queensland research. Queensland Alliance for Agriculture and Food Innovation master's student Tamara Freitas-Kirk is using wireless technology and motion detection cameras to monitor individual food intake of a trial herd.

Waterloo researchers test what it takes to convert forests to productive farmland and explore how to make that transition equitable By Chantal Vallis Faculty of Environment It's predicted that where w

A list of 3,000 unique dishes served to King George III at Kew Palace and the Prince Regent, George IV at Carlton House between 1788-1813 has been compiled by a team involving a UCL researcher. Published in  Food & History by a team based at UCL, University of Birmingham, Leeds Beckett University and the University of Essex, the result is an in-depth database of food eaten by the two kings, which includes the unique dishes, as well as 40,000 served dishes.

George III dined on chicken broth, lobster and roasted capon among many other favourite Royal dishes served to the King and his household, a new study reveals.

Placing solutions in the cloud but learning with boots on the ground, GEAR Lab researchers build low-cost, solar-powered irrigation tools to make precision agriculture more accessible. In agriculture today, robots and drones can monitor fields, temperature and moisture sensors can be automated to meet crop needs, and a host of other systems and devices make farms more efficient, resource-conscious, and profitable.

Researchers are testing soil microbial communities to protect ecosystems thanks to a £2.45 million donation from the Michael Uren Foundation.

ETH Zurich is present at the Olma trade fair in St Gallen. Using spin-offs and games, the ETH booth illustrates how research can contribute to making Swiss food and agriculture sustainable.

From 2024, the so-called Nutri-Score on food products will be introduced in the Netherlands. The scores (from green A to red E) give a visual indication of the healthiness of the products.

Science, Health & Technology Sachintha Wickramasinghe Want to know how closely your eating habits adhere to dietary guidelines?

Minimizing the use of antibiotics without compromising animal welfare: Julia Steinhoff-Wagner, Professor of Animal Nutrition and Metabolism at the Technical University of Munich (TUM), is working on a new research project to ascertain how this can be achieved in the field of poultry farming.

Every year over a billion tons of food worldwide are thrown away or perish, at a hefty environmental and climate cost.

To halt and reverse biodiversity loss in the UK, efforts to conserve and restore species and habitats must ramp up, writes Professor Richard Gregory (UCL Biosciences) in The Conversation. The UK is considered one of the most nature-depleted countries in the world. This is not surprising given its history of early industrialisation and agricultural intensification.

An Inrap excavation covering a 3-hectare area in the north-western part of the ZAC de la Trémelière in Le Rheu has revealed numerous remains from the early Middle Ages, as well as a small Gallo-Roman necropolis.

Researchers have studied immunocastration in pigs and make recommendation Most male piglets intended for fattening are surgically castrated.

Career in Singapore: Stefan Klade Stefan Klade loves food. At the age of eight he learned his first recipes at a local community college.

The summer vacations are drawing to a close and it is time to prepare the children for the start of the new school year.

Australian beef producers could lead the world by developing 'flavour profiles' for premium products similar to those used in the wine industry, according to a leading University of Queensland researcher.

Two students at Carnegie Mellon University in Qatar (CMU-Q), a Qatar Foundation partner university, won top prize in the food technology category at the Business Incubation and Acceleration Hackathon, hosted by Qatar Development Bank (QDB).

The media uproar over wolf attacks on livestock in Switzerland and a bear attack in Italy show how charged the issue of large carnivores and humans coexisting in Europe is.

The United Kingdom is vulnerable to global events and over reliant on other countries for essential resources - but there are policy choices which could significantly lessen this exposure, a new report makes clear.

Urgent and open debate is needed around Wales' food system in order to achieve net zero, academics at Cardiff University conclude. The Wales Centre for Public Policy (WCPP) has published its response to the Wales Net Zero 2035 Challenge Group 's first challenge question ' How could Wales feed itself by 2035? ' The report examines the evidence and explores challenges facing the agricultural sector, which is set to be the largest source of greenhouse gas emissions in 2035, as other sectors decarbonise more quickly.

Food research in Singapore The Southeast Asian city-state of Singapore wants to produce one third of the food it needs locally by 2030.

Less expensive than refrigerated cold rooms, this cooling chamber offers accessible cold storage for smallholder farmers.

After weathering through La Niña, Associate Professor David Ubilava from the Faculty of Arts and Social Sciences explains how El Niño could have wide economic impacts.