Urban agriculture could provide several percent of global food production, according to the first global estimate of its potential.

The U.S. Geological Survey (USGS) has released a worldwide map that details croplands in high resolution in an ongoing effort to monitor croplands and water use.

This paper presents the findings of a food systems model that considers how specific agronomic characteristics of organic agriculture could be harnessed so as to enable it to play a greater role in sustainable food systems.

This new book by Bioversity International summarizes the most recent evidence on how to use agrobiodiversity to provide nutritious foods through harnessing natural processes.

This book explores the potential benefits of Multifunctional Agriculture to the social, economic and environmental sustainability of tropical agriculture and its potential to deliver the new Sustainable Development Goals.

This research brings together data from 389 field trials to determine how the root and shoot biomass, and carbon (C) stocks of major crops correlate to soil C in different environmental conditions. The analysis found all crops allocated more C to their shoots than roots. The greatest C allocation to roots was in grasses (which also had the highest plant biomass production).

This paper, taken from an inaugural edition on planetary health in the Lancet, analyses global food and nutrient production and diversity by farm size, providing evidence on how smallholder farmers contribute to the quantity and quality of our global food supply and discussing the structural impacts of agriculture on nutrient availability.

With global trade, UK consumption patterns are displacing cropland use to other countries. This paper by FCRN members Henri de Ruiter, Jennie Macdiarmid and Pete Smith looks at the environmental consequences of competition for global agricultural land and specifically at the total land footprint associated with the total livestock product supply in the UK.  

This paper takes as its starting point the mainstream projections that in future, global food production will need to increase by another 60–110% by 2050, to keep up with anticipated increases in human population and changes in diet (it should be noted, however, that the need and feasibility of such increases is contested (see), with many arguing that dietary change and waste reduction can reduce the need for production increases (see)).