Crop losses for critical food grains will increase substantially with global warming, as rising temperatures boost the metabolism and population growth of insect pests, new research says.
For Renee Hamblin, a typical day at Queen City Brewery may involve bottling the latest brew, scheduling the week’s social media posts, or leading a focus group for market research.
As the U.S. Department of Agriculture prepares guidelines for labeling products that contain genetically modified ingredients, a new study from the University of Vermont reveals that a simple disclosure can improve consumer attitudes toward GMO food.
- Proctor's Latest Maple Innovation? Weekends Off.
- People Waste Nearly a Pound of Food Daily
- Phosphorus Surplus Hurts Cleanup Efforts: Vermont
- Study First to Calculate Countries' Paris Agreement Targets for Agriculture
- Genetic Limits Threaten Chickpeas, a Globally Critical Food
- Opening the Genome of a Major Pest
- Teresa Mares Studies Food Access Challenges Among Migrant Dairy Workers
- To Address Hunger Effectively, First Check the Weather, Says New UVM Study
- New Species Invade Campus Dining
- Michael Moss Exposes How the Food Giants Hooked Us
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