Sentences with phrase «future of food production»

It is only through a broad spectrum approach that we will find the local solutions necessary for the future of food production.

Prof Andy Challinor, at the University of Leeds and not involved in the new work, said: «This is a valiant attempt to quantify the effects of climate change on the future of food production.

«This is a valiant attempt to quantify the effects of climate change on the future of food production.

Green party leader Natalie Bennett and Johnjoe McFadden, a professor of molecular genetics at the University of Surrey, debate the future of food production

Get ready for the future of food production — and cover all your sites and equipment with ONE open and scalable solution.

Their journey reveals the chile pepper's dynamic role in understanding climate change and the future of food production.

At stake, the study emphasizes, are the futures of food production, our climate and water security.

Not exact matches

«The dilemma,» Holmes says, «is how do you improve the sustainability of water supply to increase food security and food production as we go out into the future?»

«Food production is a critical part of our economy and going to be more so in the future.

Installment 8 of Creating a Sustainable Food Future explores the potential to improve water management in rice production in order to reduce agricultural...

Future studies on organic agriculture and other sustainable farming techniques should examine not just economics, but soil quality, biodiversity impacts and other aspects of food production in order to make better comparisons between different forms of agriculture, said Crowder.

The VFMA and our stakeholders share the vision of a fair food future for all, from farmers and along the food production chain to consumers.

BARS will assist CSIRO to deliver on its commitment to increase food production in cropping and livestock systems, improve drought tolerance and disease resistance, and improve nutritional values to meet the challenges of the future.

Ultimately, it is only by successfully marrying radical food innovation and production, with unparalleled brand design and creativity, that we can create a real opportunity for a new generation of food and drink producers, brands, products and services and a truly tasty future for their increasingly educated consumers.

Speakers I found especially engaging included: Louise Fresco, who presented the keynote on future trends in food including tailored nutrition and food printing and the simultaneous challenge of sufficient calories in the developing world, and adequate nutrition in the developed world; and Simon Costa who developed and distributed a micro hermetic silo for grain storage reminding us that funding is mainly directed towards researching increased agricultural production while post-harvest losses go unaddressed.

Prior to this conference, I knew phosphorus was important to the production of our food, but I never realised how crucial the reuse of phosphorus will be to the future food security.

Meeting the world's future food and nutritional needs in a sustainable way presents critical development challenges, underscoring the urgent need for action to enhance production while minimizing the environmental footprint of rice systems and their vulnerability to climate change.

Professor Paul Berryman, independent consultant and a visiting professor at the University of Reading's School of Chemistry, Food & Pharmacy, considers the potential of sci - fi agricultural technologies that will revolutionise food production in the futFood & Pharmacy, considers the potential of sci - fi agricultural technologies that will revolutionise food production in the futfood production in the future.

These farmers could therefore access up to a third more food — equivalent to about 360 kilograms of grain per farming household — without increasing their production, potentially halving the duration of future «hungry seasons».

In 2005, he founded the project Future Food, which gathers and presents a worldwide portfolio of alternatives to animal products for human nutrition, as well as possible future technologies for food production, such as biofermentation and cleanFuture Food, which gathers and presents a worldwide portfolio of alternatives to animal products for human nutrition, as well as possible future technologies for food production, such as biofermentation and clean mFood, which gathers and presents a worldwide portfolio of alternatives to animal products for human nutrition, as well as possible future technologies for food production, such as biofermentation and cleanfuture technologies for food production, such as biofermentation and clean mfood production, such as biofermentation and clean meat.

Presentations included The Future of Food Panel Discussion, which examined how food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficienFood Panel Discussion, which examined how food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficienfood production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficienFood Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficiently.

Switching to 100 percent cage - free eggs by the end of 2016 is a tremendous commitment that will quickly improve the lives of countless animals and further cement the future of egg production as being one without cages,» said Josh Balk, Senior Food Policy Director, The Humane Society of the United States.

We examine the implications of doubling aquaculture production between now and 2050, and offer recommendations to ensure that aquaculture growth contributes to a sustainable food future.

This project will look at the ways in which those involved in the production, processing, retail, management and governance of food anticipate future problems and develop plans to avoid them or deal with them.

Professor Bruce Fitt, professor of plant pathology at the University of Hertfordshire's School of Medical and Life Sciences, said: «There is considerable debate about the impact of climate change on crop production — and making sure that we have sufficient food to feed the ever - growing global population is key to our future food security.»

By contrast, nitrous oxide, a by - product of food production, is both a powerful greenhouse gas and an ozone depleting gas, and is likely to become more important in future ozone depletion.

The consumer wishes and views on the food production of the future play a key role in the design of the concept.

A new study by researchers from Brown and Tufts universities suggests that researchers have been overlooking how two key human responses to climate — how much land people choose to farm, and the number of crops they plant — will impact food production in the future.

It will investigate such issues as future trends in the production of transgenic organisms and the ethical concerns raised by the use of food products derived from them.

«It's not a question of if aquaculture will be part of future food production but, instead, where and when.

In the second study, Timothy Searchinger, a researcher at Princeton University, looked at a future scenario in which the United States substantially increases its production of corn - based ethanol, a move that would decrease domestic crops for food and feedstock.

«Global and regional health effects of future food production under climate change: a modelling study» by Marco Springmann et al. published in The Lancet on Wednesday 2 March.

Performance Plants Inc.'s proven suite of biotech products in two distinct but complementary industries — food production and renewable clean energy — provide the most direct path to building a sustainable and profitable future for the world.

It suggests that the future will bring a whole new attitude toward the production and distribution of food, encouraging sustainable agriculture and healthier diets.

Farmers, ranchers and other food growers along with food producers, petroleum companies who either drill for oil or natural gas or refine these products - or both, financial institutions with enormous holdings in treasuries, equities or currencies, mining interests and their buyers - all these areas of production and distribution employ futures trading spreads from time to time as an important aspect of their businesses.

Highlights of Broad MSU exhibitions in 2014 include: Future Returns: Contemporary Art from China — an exhibition featuring the response of over 20 contemporary Chinese artists to the country's rapid development and cultural transformation; Land Grant: The Flatbread Society, a commissioned site - specific work and series of public programs to explore food production, distribution, and farming methods; and the continuation of Broad MSU's Global Focus exhibition series — an initiative showcasing international emerging and mid-career artists.

Whether their works explore the current situation in Angola, fictional future cities, the politics of food production or migration from Syria to Beirut; there is humour, surrealism and provocation.

Does concentrating food production raise the risk of those structures being future terrorism targets?

In land use terms, agriculture is now so efficient that we may be looking at a peak in the use of farmland in the forseeable future, despite the growing human population and the need to double food production by 2050.

World food productions is already declining, a small preview of the future.

Lastly, several articles I've read regarding current and near future grain production say yields are likely to drop because of an impending el nino; is this correct, or are these writers just trying to continue the bull market in food commodities?

One potential solution that's been bandied around are vertical farms, though it's debatable whether they're just a pie in the sky — or necessarily made feasible once stagnating rates of future food production, rising energy costs and soil degradation are finally factored in.

«In the project Solar Poland you will find farms that are committed to the production of fine foods (organic and traditional) as well as to taking a caring attitude to the environment, through maximizing the economic and ecological use of renewable energy sources in their homes and businesses... By staying at a Solar Poland farmhouse you will play your part in supporting a clean and green future — helping to make Polish countryside an even more pleasant environment for us and for future generations.»

The slow onset processes of temperature rise, sea level rise, salinization, ocean acidification, and desertification all pose substantial and ever increasing threats to future food production and the lives and livelihoods of food producers and fisherfolk.

While the greenhouse gas footprint of the production of other foods, compared to sources such as livestock, is highly dependent on a number of factors, production of livestock currently accounts for about 30 % of the U.S. total emissions of methane.316, 320,325,326 This amount of methane can be reduced somewhat by recovery methods such as the use of biogas digesters, but future changes in dietary practices, including those motivated by considerations other than climate change mitigation, could also have an effect on the amount of methane emitted to the atmosphere.327

The scope of this chapter, with a focus on food crops, pastures and livestock, industrial crops and biofuels, forestry (commercial forests), aquaculture and fisheries, and small - holder and subsistence agriculturalists and artisanal fishers, is to: examine current climate sensitivities / vulnerabilities; consider future trends in climate, global and regional food security, forestry and fisheries production; review key future impacts of climate change in food crops pasture and livestock production, industrial crops and biofuels, forestry, fisheries, and small - holder and subsistence agriculture; assess the effectiveness of adaptation in offsetting damages and identify adaptation options, including planned adaptation to climate change; examine the social and economic costs of climate change in those sectors; and, explore the implications of responding to climate change for sustainable development.

In addition, the realization that future climate may differ significantly from previous experience is still relatively new for many fields of practice (e.g., food production, natural resources management, natural hazards management, insurance, public health services and urban planning).

Food security and sustainable agriculture was one of the most important topics at the recent Rio +20 Summit, for the simple reason that all of us have to eat to survive, and agriculture has to be ecologically sustainable for production to continue into the future.

A primary goal for agriculture of the future should be to produce enough food to feed a growing population, and to do so while minimizing the negative impacts of that production.

Using assumptions about future population, economic growth, trading conditions and technological progress, the trade model estimated plausible prices of food commodities on the international market given supply as defined by the production estimates.