We talk to the scientists who are using genetic techniques and molecular methods to create pest-resistant feed crops, resilient fish, and plants that can produce food in hot and dry weather conditions.
We look at how traditional African foods are being improved through research, and discover how to manage forest lands to make the most of scarce rainfall.
We also speak to the next-level recyclers – the researchers who are finding ways to turn waste water into plastic bottles, and make food wrappers from lobster and shrimp shells.
Researchers may have figured out how to reduce the risk of becoming ill from eating chicken, and the answer is surprisingly simple. After trying without success to eliminate risky bacteria by vaccinating poultry or using viruses to kill bacteria, they have now launched an e-learning programme to prevent bacteria being carried into the slaughterhouse.
A strong bioeconomy, which uses technology to maximise the use of renewable resources, is the best way to ensure the sustainable production of food, materials, chemicals, and energy, according to Professor Erik Mathijs, chair of the foresight expert group for the Standing Committee on Agricultural Research, which presented its fourth foresight report at Expo Milano on 19 June.
Extreme weather and a changing climate are presenting new threats to the safety of our fish, seafood and vegetables, according to European scientists who are working out how to keep our food safe to eat.
Discarded food and wastewater could become raw materials for drinks bottles and food wrappers thanks to technology that can turn them into bio-based plastics.
Land-based dams and clever use of bacteria and yeast are enabling Ethiopian smallholders to increase production by 10, and the techniques could be replicated across east Africa.