New University of Sydney research published in Nature Food today has modelled the wide-ranging impacts of climate change and extreme weather events on Australia’s food systems and supply chains, identifying potential cascading repercussions including job and income loss as well as a loss in nutrient availability and diet quality.

In the face of climate change, breadfruit soon might come to a dinner plate near you.

The Horn of Africa is facing drought and crop failures after four inadequate rainy seasons.

Every 60 seconds the equivalent of a lorry-load of plastic enters the global ocean.

The same La Niña conditions that helped usher in an exceptionally hot and dry summer are also setting the stage for increased hurricane activity — but those storms won’t bring the kind of rain Texans have been hoping for.

Increasingly, global food production is being threatened by the effects of climate change. 

Scientists from The Australian National University (ANU) and James Cook University (JCU) have identified an "exquisite" natural mechanism that helps plants limit their water loss with little effect on carbon dioxide (CO2) intake - an essential process for photosynthesis, plant growth and crop yield. 

Water deficit is currently one of the most significant limiting factors for global agricultural productivity, a factor further exacerbated by global climate change according to a 2019 water report from the Food and Agriculture Organization (FAO) of the United Nations. 

The Landsat program’s 50 years of Earth observations have revolutionized the study of long-term global change, including the losses and gains of tidal wetlands.

Rising temperatures pose major challenges to the dairy industry – a Holstein’s milk production can decline 30 to 70% in warm weather – but a new Cornell-led study has found a nutrition-based solution to restore milk production during heat-stress events, while also pinpointing the cause of the decline.