This book by David Reay discusses how food security might be affected by climate change in the 21st century, including a comparison of how “climate smart” different food types are.

According to this paper, survey participants were less likely to support implementing carbon taxes if they were also given the option of implementing a “green nudge” policy (making renewable energy plans the default option for residential consumers, but not compulsory).

This book, edited by Mirza Hasanuzzaman, Kamrun Nahar and Mohammad Amzad Hossain, provides a comprehensive overview of the response of wheat cultivation to changing environmental conditions, including extreme temperatures, drought and ultra-violet radiation.

This working paper from the UK-based policy research organisation International Institute for Environment and Development explores the costs and benefits of different scenarios for future governance of high seas fisheries (i.e. those in international waters) under a changing climate.

This feature in the New Food Economy explores how autonomous weed-picking robots could replace herbicides and tackle weeds that have become resistant to some herbicides. The robots use both GPS tracking and cameras to navigate fields and remove weeds.

This working paper from the UK-based policy research organisation International Institute for Environment and Development explores how fishing subsidies could be reformed to promote social equity and better environmental outcomes.

Wageningen University and Research has formed a consortium together with several private companies to research the use of co-products and residues from the food sector and industry as animal feed. A particular research focus will be on increasing Europe’s self-sufficiency in feed materials.

This publication from the Food and Agriculture Organisation of the United Nations explains what blockchain technology is and explores how it could be used in agriculture, for example in insurance, land registration or tracking supply chains.

The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World, by Amanda Little, examines the innovations that are changing food production.