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Solving the climate change vulnerabilities jigsaw
Climate change and socio-economic factors are interdependent . If agriculture intensifies in a particular region, that would have an impact on water sector, resulting from the irrigation use.
Wetlands: value to locals matters most
We know when something is valuable to our everyday lives. We do not need a price tag. This is precisely what the HighARCS project attempts to do: to measure the socio-economic value of ecosystem services , but without counting in euros, renminbi or dollars.
Bees survival: ban more pesticides?
The European Commission, on 29 th April 2013, slapped a two-year ban on insecticides suspected of killing off bee colonies. This follows the European Food Safety Authority finding that they pose a high acute risk to honey bees.
Greener milk: how to make cow’s nitrogen intake efficient
The amount of nitrogen that is excreted by livestock is directly proportional to the amount it is fed . This is according to Chris Reynolds a researcher in nutritional physiology of ruminants at the University of Reading , UK.
Funky food from fruit by-products
Food processing of cereal and fruits creates a rather voluminous amount of by-products . The London, UK-based Institution of Mechanical Engineers recently estimated that anywhere between 35% and 50%--or 1.
Food price surges: still a mystery
Riots, political instability and a spike in malnourishment cases blighted the years 2007 and 2008, particularly in developing countries.
Functional foods from the sea
Seaweeds are not only tasty, but they are a source of nutrients that could be beneficial for health and wellbeing. And like terrestrial plants, seaweeds also contain significant portions of fibre that reach the colon undigested.
A balancing act for carbon stock preservation
Forests and land ecosystems are the earth’s carbon reservoirs. They are key to limit the impact of greenhouse gases, as they fix those gases down.
Anti-allergy GM apples
Peanut, egg and soy are more common food known to trigger an allergic reaction, a problem affecting around 8% of children in the EU. Intuitively, you might not list apples as causing allergic reactions.
A sticky solution against beef bacteria
If you can't kill them, trap them. Such is the fate that scientists are reserving to pathogenic bacteria, such as the infamous E. coli .
Clare Hall – who are the trusted sources of food safety information?
youris.com talks to Clare Hall, social science researcher at the Scottish Agricultural College in Edinburgh, UK, about the best ways to effectively inform the public about food safety in relation to pathogens responsible for foodborne diseases.
Marek Zadernowski – When one size food rule does not fit all in Europe
Marek Zadernowski is a consultant, specialist in quality management and safety in a food sector, based in Olsztyn, Poland. He is a member of Polish Association of Food Technologists and a fellow of the UK Royal Society of Public Health .
From the horse's mouth: experts views from across Europe
It all started when the Irish Food Standard Authority realised, mid-January, that some of the burgers sold in the country (and in the UK) contained about 29% of equine DNA, upon testing.
Ragnar Löfstedt – To restore trust, food risk needs to be clear like water
Ragnar Löfstedt is an expert on risk management at King’s College London , UK, and the editor-in-chief of the Journal of Risk Research . He spoke to youris.
Alex Richardson - Good foods make bad commodities
Alex Richardson, is a senior research fellow at the Centre for Evidence-Based Intervention , at the University of Oxford, UK, and the co-founder of the UK charity Food and Behaviour Research.
Nylons made from shrimps
Shrimps and lobsters are among the most popular crustaceans. However, the shell waste produced by the seafood industry is a growing problem , with significant environmental and health hazards.
Biomass bonanza as plastics’ raw materials
Increasingly, many of the plastic products we use every day are no longer based on petroleum raw material . Instead, they are made from biomass such as starch, sugar, corn and other sources that also happen to be food products.
Brian Wynne: GMOs acceptance hinges on proven benefits
Brian Wynne, professor of science studies at Lancaster University , tells youris.com about his long time interest in public risk perceptions and how this relates to public attitudes to genetically modified organisms (GMOs).
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