Cacao farmers in Nicaragua lose their crop, the main ingredient for chocolate, to fungal blight and degrading soils. 

A new E.coli rapid testing kit developed by researchers at Western University is revolutionizing food safety testing by producing results within hours, not days – and ensuring contaminated food doesn’t make it to the produce aisle of  your neighbourhood grocery store.

Fires that contribute to deforestation spiked six-fold in Colombia in the year after an historic 2016 peace agreement ended decades of conflict between FARC guerrilla and government forces, according to a study in Nature Ecology & Evolution.

New research by the University has found that prescribed burning, a controversial technique where fires are intentionally used to manage vegetation, is not as damaging to peat growth as previously thought if carried out on a sensible rotation, and can produce several positive outcomes. 

Global warming increases frost damage on trees in large areas of Central Europe, according to a new Finnish-Chinese study by researchers from the University of Eastern Finland, the Chinese Academy of Science and Zhejiang A&F University.

Researchers at the University of Adelaide have found yeasts that naturally occur on wine grapes may improve wines produced in warmer climates. 

Along with a warming climate and intensified human activities, recent water storage in global landlocked basins has undergone a widespread decline. 

Restoring natural fire regimes to California's mountains could be a win-win-win: more water, improved biodiversity and a reduced risk of catastrophic fires.

As demand for meat and dairy products increases across the world, much attention has landed on how livestock impact the environment, from land usage to greenhouse gas emissions.

When you think of China, do you think of potatoes? Maybe not, but in the Loess Plateau region of northwestern China, potato is the main food crop.