Most farm fields in the U.S. Midwest lay bare over the winter. From the time of corn and soybean harvests—sometime between September and December—until the planting season in spring, valuable topsoil is often unprotected.

Soils are under pressure from current farming practices, and the challenges are only increasing with the growing demand for food production.

There is money to be made – and potential to reduce greenhouse gas emissions – by finding a second life for the potato peels, fried dough particles, cheese whey and other industrial food-processing waste products that routinely end up in landfills, according to new research.

Could we feed a city on Mars? This question is central to the future of space exploration and has serious repercussions on Earth too.

Genetically engineering rice to have better salt tolerance could allow it to be grown in places it would otherwise fail, new research from the University of Sheffield has found.

Property owners and gardeners should practice patience when it comes to the eyesore of freeze-damaged plants, according to a Texas A&M AgriLife expert.

Following a year when temperature records have been smashed, research from the Earlham Institute in Norwich, in collaboration with the International Maize and Wheat Improvement Centre (CIMMYT), offers much-needed hope for improving crop resilience and food security in the face of climate change.

University of Queensland scientists have developed an environmentally friendly RNA-based spray to help combat myrtle rust, which has wiped out many Australian plants.

A study led by researchers at the Agroecosystem Sustainability Center (ASC) at the University of Illinois Urbana-Champaign provides new insights for quantifying cropland carbon budgets and soil carbon credits, two important metrics for mitigating climate change.

It can be easy to assume that the vast stretches of desert in southeastern Utah and southwestern Colorado are mostly barren landscapes — but in truth, the sagebrush-strewn Colorado Plateau is awash with treasure.