Farmers, companies and consumers are all helping spur improvements in EU agricultural production and diets.
EU researchers are seeking to expand supplies of clean aviation fuels by producing more from agricultural…
Research is helping strawberries and raspberries become more resilient to climate change and snacks become…
City farming and food sharing are blossoming in Europe with the help of local traditions and EU research.
Bugs, microalgae and bacteria are emerging as healthy and sustainable alternatives to traditional proteins.
A shift in diets is central to tackling obesity and climate change, according to Eric Lambin, a member of the European Commission’s Group of Chief Scientific Advisors.
Cow, goat and poultry farms are getting help from EU research to cut their environmental footprint and ensure high-quality foods.
As African swine fever stalks the EU’s biggest livestock population, researchers aim to deploy a vaccine to halt the disease’s spread and shield millions of animals.
The market for kelp, “sea lettuce” and other algae is growing as their health and environmental benefits become increasingly known.
Amid international supply-chain disruptions, the EU is stepping up efforts to ensure the European food system benefits family farmers, Europe’s regions and its consumers.
Asti shows how the European countryside can reverse depopulation through agriculture and cultural heritage.
Sequencing DNA offers hope of explaining changes to farm animals and helping combat their present-day maladies.
Tackling threats to water supply in European highlands is crucial for producers of premium foods and drinks ranging from Spanish ham to Scotch whisky.