The Maize for Colombia partnership will invest US$1 million over the next five years to develop non-GMO corn varieties that are resistant to climate change.
The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) says it foresees rolling roll out new varieties of drought- and disease-resistant grains to African farmers next year to increase food security in the region.
‘We’re running out of time’: Big Food is compared to Big Tobacco in a polemic report that links it to the global obesity epidemic, along with malnutrition and climate change.
Cereals Canada and Agriculture and Agri-Food Canada (AAFC) have released the 2017 Canadian Wheat Research Priorities Report, outlining the priorities stakeholders should focus on that could help counter the effects climate change would have on wheat production,...
As the US bows out of Paris Agreement, Mexican multinational Grupo Bimbo S.A.B. de C.V. reiterates its commitment to lessen its impact on the environment.
Nestlé and Kellogg have partnered with companies including General Mills and Unilever by joining Ceres' Business for Innovative Climate and Energy Policy (BICEP).
Claims around the benefits of no-till agriculture at mitigating greenhouse gas (GHG) emissions are over-exaggerated and misleading, according to an international group of scientists.
Kellogg has become the second food major to respond to a damning Oxfam report with a climate change revamp that pledges to disclose global greenhouse gas emission targets by December 2015.
In a report published today, Oxfam accuses the “Big 10” food and beverage companies of doing far too little to cut greenhouse gas emissions, singling out Kellogg Co. and General Mills as the worst offenders.
France has said ‘no’ to GM maize, scientists in Pakistan have called for urgent action on climate change, bumper grain yields have been recorded in South America and the Caribbean, GrainCorp is expecting losses after droughts and Adexar has been approved...
Special Edition: alternatives to carbon heavy processes
Little industry interest in scaling up alternatives to the energy intensive conventional stoving method for jellies parked a UK agency’s bid to develop a microwave based method but low carbon technology projects in dairy and bakery are taking off.
