This book, edited by Shakeel Ahmed, showcases the latest research and applications in bio-based food packaging materials.

Startup New Age Meats has served the world’s first lab-grown pork sausages to journalists. The fat and muscle cells were allegedly grown from pork cells extracted from a live pig - in contrast to the world’s first lab-grown burger, showcased in 2013, where the initial cell samples came from slaughtered cattle.

A traditional variety of corn grown by people from Sierra Mixe in southern Mexico can thrive in poor soils without needing much extra fertiliser. A group of researchers have shown that the plant is able to draw nitrogen from the air through mucus-laden aerial roots on its stems. It’s hoped that the trait can eventually be bred into commercial corn strains.

The Food and Agriculture Organisation of the United Nations has released the September 2018 version of its quarterly reports, “Crop prospects and food situation”. According to the report, 39 countries currently require external food assistance, driven by conflicts and climate-related shocks. Of those countries, 31 are in Africa, seven are in Asia, and the remaining one is Haiti. World cereal production in 2018 is estimated to be 2.4% lower than in 2017, which saw a record high.

This book, edited by Ramesh Namedo Pudake, Nidhi Chauhan, and Chittaranjan Kole, highlights ways in which nanomaterials can be used in agriculture. The book covers both social and environmental aspects.

This report from the UK’s International Institute for Environment and Development explores the importance of generating evidence by and with low-income citizens when developing policies for food systems and diets. The report points out that the informal economy for food is important for food security and livelihoods in many low-income areas, but is often overlooked by policymakers.

This book, by Leonard Rusinamhodzi, describes the concept of ecosystems services, shows how to identify and quantify ecosystems services in the context of sustainable food systems, and examines the challenges of maintaining ecosystems services in the face of climate change.

FCRN member Laurence Godin of the University of Geneva has written a paper that uses social practice theory to map food prescriptions (i.e. guidelines on how best to eat) and their translation in practice. It identifies what elements are essential for taking up food prescriptions, beyond individual motivation and intention.

This book, by Sheldon Krimsky, will discuss the debate surrounding genetically modified organisms, include the health, safety, environmental, and scientific concerns.