Changing our dining habits in hotels could significantly reduce carbon emissions by simply arranging restaurant menus differently, which can lead to a dramatic increase in vegetarian orders, according to a new study from the University of Surrey. 

In a special issue of the Journal of Dairy Science a global team of experts synthesizes decades of nutrition innovation on feed additives for methane reduction.

Johns Hopkins scientists say the innovation could bring 'new fruits, foods, and flavors' to an expanded global agricultural marketplace.

Global food security could be notably impacted by a marked decline in crop diversity if temperatures rise by more than 1.5°C, reveals new research.

Honeybees pollinate a third of what people eat and drink, from coffee to almonds, but colonies are on the decline because of extreme weather, pesticides and parasites.

The technology applies an internet of things and artificial intelligence to enhance controlled environment agriculture in advanced greenhouse scenario.

The amount of nitrogen fertilizer needed to maximize the profitability of corn production in the Midwest has been increasing by about 1.2% per year for the past three decades, according to new Iowa State University research.

Ambitious government plans for the expansion of solar farms could be achieved without sacrificing farmland, according to new research on a technology that could meet the UK’s electricity needs four times over.

The compounds, called flavonoids, have an insecticidal effect on corn earworm larvae.

Innovation allows for remote monitoring of beehive health.