Bhutan wants to be the first country to eliminate herbicides and pesticides from the food chain.
A US ruling could put genetically modified fish, produced by AquaBounty Technologies in Massachusetts to reach full weight in under two years, on the menu.
Investment in research and innovation is more effective than fertiliser subsidies, says Ashok Gulati, Chairman of India's Commission for Agricultural Costs and Prices.
Anthony Kleanthous explains why picking sides on genetic modification isn’t as easy as it used to be.
Rarotonga, the largest of the Cook Islands, is combining aquaculture with hydroponics in a pilot project funded by the New Zealand Aid Programme.
Introducing WikiCells, a membrane designed to keep anything from soup to ice cream in shape, with a tasty coating.
Unilever is helping households lower their food bills and cut their waste in a new social experiment.
New data about the sustainability of coastal fisheries could mean more seasonal, local produce on menus and shelves.
Will the next generation accept the concept of 'healthy planet, healthy people' more easily, thanks to brand education campaigns?
Innovation and technology can help make what we eat tastier and more sustainable, says Andrew Kuyk of the Food and Drink Federation.
I read Green Futures from cover to cover (which I rarely do with magazines these days). It’s so full of inspiration and really thought-provoking stuff.
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