Food is central to our cultures, health and, indeed, life. But feeding the world is an immense industry that often depletes the planet’s resources through deforestation, soil degradation, loss of biodiversity and mass conversions of landscapes from their natural states to those designed to benefit our single species. We must transform the way we provide ourselves with the food we need, but how? This crop of stories explores different aspects of sustainable food production and how it can be transformed to reestablish harmony between human and environmental health.
What are – and aren’t – nature-based solutions?
Multinationals are increasingly harnessing nature to reach green goals, but it can be a tricky business
The forward movement of organic growth
It has taken a century to establish the organics sector. Where does it need to go now?
Into the great unknown of terrestrial dark matter: fungi
What answers might lie in the 94 percent of fungi species yet unearthed
All hail the rise of the climate-smart potato
Plus, 5 facts about the humble root vegetable’s extraordinary potential
A library for understanding the soils of the world
New soil spectral library addresses global food supply through advanced soil analysis
The buzzing potential of insect farms
Why protein-rich bugs are increasingly filling feeding troughs
What is the effect of a pandemic on the global food supply system?
GLF Live with Lawrence Haddad
