A new online course developed by the Sustainable Development Solutions Network deals with environmental and climate-related challenges in the Mediterranean and shows how sustainable food systems are being used. The course is aimed at students, current and future practitioners in the agricultural, food and beverage sectors, and policymakers and regional stakeholders.

Social scientist and co-founder of the Sentience Institute Jacy Reese discusses public attitudes to diets and the potential of lab-cultured meat to end animal farming, as well as possible pitfalls.

Researchers from the University of Edinburgh have sequenced the genomes of 913 types of microbes found inside cows’ digestive systems, hoping to discover more about the types of enzymes that the microbes use to break down the food.

A wireless soil probe that measures soil conditions every 15 minutes could help farmers to apply fertilisers more efficiently and prevent overwatering. Each probe has 23 sensors and sends data to a software interface that summarises the information for farmers. Factors measured include levels of nitrogen, phosphorus, potassium, pH, moisture, temperature and aeration.

The Carbon Underground, Green America and various food industry partners are developing a new standard for regenerative agriculture. It is claimed that the standard will encourage farmers to restore soil and improve crop resilience and nutrient density.

Author Barry Estabrook explores the American pork industry in search of more responsible production systems.

This book, edited by Cyndi Spindell Berck, Peter Berck and Salvatore Di Falco, examines how climate change may affect farming in Africa, adaptation practices that could help farmers thrive and the interface of adaptation with gender and development issues.

The 2017 Business Benchmark on Farm Animal Welfare report analyses farm animal welfare management and performance of 110 global food companies, including retailers, wholesalers, food producers, restaurants and bars.

This report from Foodservice Footprint discusses the need for more sustainable diets, outlines the business case for introducing them and provides a framework to help food service businesses offer sustainable food options.