This feature in the New Food Economy explores how autonomous weed-picking robots could replace herbicides and tackle weeds that have become resistant to some herbicides. The robots use both GPS tracking and cameras to navigate fields and remove weeds.

This report from US charity The Nature Conservancy explores how private investors can help to meet the demand for sustainable seafood by investing in new forms of aquaculture that have lower negative environmental impacts than conventional aquaculture.

This publication from the Food and Agriculture Organisation of the United Nations explains what blockchain technology is and explores how it could be used in agriculture, for example in insurance, land registration or tracking supply chains.

This paper, produced by the Centre for the Study of Existential Risk at the University of Cambridge, outlines a system that could produce animal feed with lower environmental impacts than conventional soybean production. The system combines LED lighting, indoor photobioreactors, atmospheric carbon capture and geothermal energy to produce an algae-based feed product.

The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World, by Amanda Little, examines the innovations that are changing food production.

This book gives an overview of new developments in organic agriculture, with a focus on how organic farming can adapt to a changing climate.

This free e-book, by Ahmed Khan of CellAgri, gives an overview of the field of cellular agriculture, including the basics of the concept, key terms, challenges in scaling up the technology, cellular agriculture products and regulatory aspects.

This podcast, “Shrinking agriculture's footprint”, is part of the Breakthrough Dialogues series from California-based environmental research centre The Breakthrough Institute. The episode explores which farming practices are most sustainable and discusses land sharing versus land sparing.

This paper explores the possibility of producing food by growing insect cells in the laboratory using cell culture techniques. It suggests that it may be easier to overcome certain technical challenges to cell culture by using insect cells rather than (say) beef, pork or chicken cells.