Researchers have pioneered a new method which allows them to rapidly recruit disease resistance genes from wild plants and transfer them into domestic crops.

Rice coproducts in pig diets add fat and fiber, but too much fiber can decrease energy absorption and digestibility. 

Iron is an essential nutrient for plants, animals and also for humans. 

Chocolate is on the mind of many people as Valentine’s Day approaches, but new research by University of Victoria geographer Sophia Carodenuto reveals troubling questions about the sustainability of this sweet treat.

The first scientific study in the Saskatchewan Cattlemen’s Association Metabolism Barn at the Livestock and Forage Centre of Excellence will identify how different levels of sulphates in water affect beef cattle.

“Food shocks” — sudden disruptions of food production — have become more frequent over the last half-century, driven by an increase in extreme weather events and geopolitical instability, according to a new study published in the journal Nature Sustainability.

Corn is planted on approximately 90 million acres across the United States every year.

Commercial octopus farming, currently in developmental stages on multiple continents, would have a negative ripple effect on sustainability and animal welfare, concludes a team of researchers in a newly published analysis.

Given the importance of irrigation to the southern Alberta economy, two University of Lethbridge economists wanted to know if agricultural producers who irrigate are using precision agriculture technologies.

A new study examining the carbon footprint of what more than 16,000 Americans eat in a day has good news for environmentally conscious consumers: diets that are more climate-friendly are also healthier.