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The Future of Food

The Future of Food

Related:  Permaculture Agroforestryfuture of foodFood Production

Frankenfood Gets Supersized For the first time, scientists have used genetic modification to increase the levels of multiple, rather than single, nutrients in a crop. The first corn produced through the technique hasn’t yet been tested for dinner-table safety, but if it succeeds, it may signal the development of a new, super-nutritious generation of GM foods. “The major message of the paper is that it’s possible to engineer crops with multiple nutrients,” said study co-author Paul Christou, a plant biochemist at Spain’s University of Lleida. “If you look at other nutritionally enhanced GM crops, up until now people have only been able to increase levels of one nutrient or vitamin.” An estimated 40 to 50 percent of the world’s population suffers from nutrient deficiencies. The reasons for this are complex and sometimes political, but often involve reliance on a few staple crops that do not provide the nutrient balance common to mixed diets in the developed world.

Healthy News and Information Yardfarmers is a new reality TV/documentary series hybrid for release in Spring 2017. It will follow a diverse set of six young Americans as they move back home with their parents to become yardfarmers. The production crew at Yardfarmers is currently searching for the right people to participate in the show. The concept is simple: follow six young Americans as they live with their parents and attempt to make a livelihood out of growing food in their parents’ and neighbors’ yards, random street flower boxes, churchyards, school yards, vacant lots, cemeteries, or whatever spaces they can find that can be converted from useless ornamental lawn into a new source of healthy, local, and sustainable food. (1)

Forest farming Forest farming is the cultivation of high-value specialty crops under a forest canopy that is intentionally modified or maintained to provide shade levels and habitat that favor growth and enhance production levels. Forest farming encompasses a range of cultivated systems from introducing plants into the understory of a timber stand to modifying forest stands to enhance the marketability and sustainable production of existing plants.[1] Forest farming is a type of agroforestry practice characterized by the "four I's": intentional, integrated, intensive and interactive.[2] Agroforestry is a land management system that combines trees with crops or livestock, or both, on the same piece of land. It focuses on increasing benefits to the landowner as well as maintaining forest integrity and environmental health. The practice involves cultivating non-timber forest products or niche crops, some of which, such as ginseng or shiitake mushrooms, can have high market value.

The future of food: Crisis prevention AROUND the world, the food system is in crisis. Prices have rocketed; they are now higher in real terms than at any time since 1984. They could rise further still if drought lays waste to China's wheat harvest, as is feared. Where is the Hunger? Where is the Hunger? Prevalence of undernourishment in Developing Countries Light Gray: Insufficient DataBurgundy color: > 35%Orange/Red: 25-34%Yellow/Orange: 15-24%Yellow: 5-14%Green: < 5% This map shows the prevalence of undernourishment in the total population of Developing Countries as of 2006-2008 (the most recent period for which complete data is available). Undernourishment exists when caloric intake is below the minimum dietary energy requirement (MDER).

Agroecology Agroecology is the study of ecological processes that operate in agricultural production systems. The prefix agro- refers to agriculture. Bringing ecological principles to bear in agroecosystems can suggest novel management approaches that would not otherwise be considered. Food Choices Affect the Climate Our Food Choices Affect the Climate From the “Meat Eater’s Guide to Climate Change and Health” The Environmental Working Group's new report takes into account the full “cradle-to-grave” carbon footprint of each food item based on the greenhouse gas (GHG) emissions generated before and after the food leaves the farm, from the pesticides, fertilizer and water used to grow animal feed through the grazing, animal raising, processing, transportation, cooking and, finally, disposal of unused food. Don't say 'Cheese' The surprise for me is cheese!

First hamburger made from lab-grown meat to be served at press conference Over the weekend, scientists at Dr Mark Post's laboratory in Maastricht University made their final preparations for an event they hope will change the way we see food. On Monday, Dr Post will cook the world's most expensive hamburger, made from meat grown in Petri dishes in his lab. Starting with stem cells extracted from a biopsy of a cow, Post's team grew 20,000 muscle fibres over the course of three months. Each tiny, hoop-like fibre grew in an individual culture well, suspended in a gel-like growth medium. When they were ready, the fibres were removed individually by hand, cut open and straightened out.

Urban Agriculture Today the average food item travels 1300 to 1500 miles from farm to plate. For Vertical Farming see - Source Frank Lloyd Wright's Broadacre City - Plan for The Living City. Food waste is the symptom, not the problem Foundation essay: This article on food waste by Tim Lang, Professor of Food Policy at City University London, is part of a series marking the launch of The Conversation in the UK. Our foundation essays are longer than our usual comment and analysis articles and take a wider look at key issues affecting society. Modern societies have a problem with waste. Carbon Farming Gets A Nod At Paris Climate Conference Las Cañadas is an ecological cooperative in Veracruz, Mexico that's working to sequester carbon and mitigate climate change while producing food, materials, chemicals and energy. Courtesy of Ricardo Romero/Chelsea Green Publishing hide caption toggle caption Courtesy of Ricardo Romero/Chelsea Green Publishing Las Cañadas is an ecological cooperative in Veracruz, Mexico that's working to sequester carbon and mitigate climate change while producing food, materials, chemicals and energy. Courtesy of Ricardo Romero/Chelsea Green Publishing This week, world leaders are hashing out a binding agreement in Paris at the 2015 U.N.

Trophobiosis Trophobiosis is a symbiotic association between organisms where food is obtained or provided. The provider of food in the association is referred to as a trophobiont. The name is derived from the Greek τροφή trophē, meaning "nourishment" and -βίωσις -biosis which is short for the English symbiosis.[1] In mutualistic relationships, the production of honeydew by trophobionts is rewarded by removal of dead hemipterans and protection from a variety of predators by the attendant ants. A prospective study of food preferences in childhood Volume 15, Issues 7–8, October–December 2004, Pages 805–818 Fifth Rose Marie Pangborn Sensory Science Symposium Abstract This study has evaluated the impact of food choices at 2–3 years old on food preferences later in life, by following up the same subjects. Early preferences were estimated through recordings of food choices conducted in a nursery canteen in children aged 2–3, from 1982 to 1999. The children were free to choose the composition of their lunch from among a varied offering of eight dishes.

Meet the woman leading China's new organic farming army Beijing, China - We'd been driving for an hour and a half since leaving central Beijing when the car suddenly slowed to a halt. "This isn't exactly where the GPS told me to go, but I think it's the place," says the driver. I look out the window and see a simple wooden archway leading to a plain, one-storey building. The facade is bare except for some words painted in black capital letters. "Who is your farmer? Where does your food come from?"