A new genetic variety of rice has properties that ensure that the methane emissions that are normally released in production are substantially reduced. Biochemists in Sweden, China and the United States have worked together to create a new rice variety called SUSIBA2, which has now been dubbed the world’s first ‘climate-friendly rice’. 

Meat consumption in the context of climate change can be regulated in various ways and this interesting (and very clearly written) article uses the example of a hypothetical EU tax on meat consumption. It addresses legal issues concerning three possible designs of a hypothetical EU tax on consumption of domestic and imported meat.

In this Nature Comment, Phil Williamson of the Natural England Research Council and the University of East Anglia, argues that in order for the climate goals agreed at the COP21 in Paris last year to be achieved, a full assessment must be made of the methods for removing carbon dioxide (CO2) from the atmosphere.

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.

In this study, researchers from the Netherlands and Italy investigate the long-term (past and future) changes in phosphorus (P) budgets in grasslands used for grazing and in connection with croplands. The authors recognise a lack in the literature of studies characterising the P cycle in relation to grasslands and croplands, and - as grass-dependent livestock demand is increasing – they seek to address this lack of understanding.

Two recent systematic literature reviews conclude that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products. The team led by Newcastle University, reviewed 196 papers on milk and 67 papers on meat and found clear differences between organic and conventional milk and meat, especially in terms of fatty acid composition, and the concentrations of certain essential minerals and antioxidants.

In a major report, ICROFS (International Centre for Research in Organic Food Systems) at Aarhus University, Denmark evaluates the health and environmental impacts of organic versus conventionally farmed foods.

A new paper argues that organic farming has significant potential to feed a growing world population as global temperatures increase.  The researchers examine the performance of organic farming in light of four key sustainability metrics: productivity, environmental impact, economic viability and social wellbeing.

This blog post by Public Health England highlights the the UK food and agriculture industry’s contribution to global climate change and environmental degradation, and the steps the Government is taking or has taken in light of this.