Fostering a conversation about innovation in food and agriculture.
New advancements can help reduce greenhouse gas emissions and protect endangered species.
With help from gene-edited ingredients, we can make cookies that are healthy, delicious and made more sustainably.
New technology could dramatically reduce the number of potatoes in landfills.
The continual and relentless rise of global temperatures is threatening coral reefs around the world.
When it comes to protein, researchers at the University of Nebraska-Lincoln are fully embracing the “quality over quantity” mantra.
A changing environment and changing diets could make three iconic brunch items a thing of the past.