An engineering project aims to produce food, energy and fresh water from solar power and seawater by using a new combination of already established technologies. The Sahara Forest Project is run in desert areas of Qatar, Tunisia and Jordan.

The ‘2016 Food, Water, Energy and Climate Outlook’ by the MIT Joint Program on the Science and Policy of Global Change finds that even if commitments from the  COP21 climate agreement are kept, many staple crops in various regions are still at risk of crop failures through extreme events, but at the same time, yields in many regions are projected to increase.

This report discusses how less protein in food and fewer phosphorus compounds added to food products could reduce the eutrophication of the sea. Below is a summary of the research by two of the report’s authors, Anders Grimvall and Eva-Lotta Sundblad from the Swedish Institute for the Marine Environment.

In this paper by researchers from Germany, Kenya, Australia and Sweden, a modeling approach is taken to ascertain the efficacy of applying improved water management techniques on a large scale to increase yields to help meet global demand for food.

The book provides an analysis of impacts of climate change on water for agriculture, and the adaptation strategies in water management to deal with these impacts.

The World Business Council for Sustainable Development (WBCSD) has released a report on the water, food and energy nexus, entitled “Co-optimizing Solutions: Water and Energy for Food, Feed and Fiber.”