Our growing need for food poses one of the biggest threats to the environment. Stanford ocean and food security experts explain how the ocean could produce dramatically more food while driving sustainable economic growth.
New research suggests dry air and warmer temperatures may prompt bigger than expected changes in how water moves through plants. The adjustment may allow plants to survive with less water in future droughts, while downshifting how much carbon they absorb.
Experts from the Stanford-based Natural Capital Project explain the value of wild bees in our agricultural systems, especially in light of the increased risk murder hornets pose to domesticated honey bees.
COVID-19 and other looming threats could make it much harder for people to access food. David Lobell, director of Stanford’s Center on Food Security and the Environment, outlines likely scenarios and possible solutions.
Viruses that jump from animals to people, like the one responsible for COVID-19, will likely become more common as people continue to transform natural habitats into agricultural land, a new study suggests.
The researchers found that farms with diverse crops planted together provide more secure, stable habitats for wildlife and are more resilient to climate change than the single-crop standard that dominates today’s agriculture industry.
In a roundup that spans energy, geology, geophysics and Earth systems, here are some of the most interesting, high-impact and popular research stories from 2019.
By monitoring crops through machine learning and satellite data, Stanford scientists have found farms that till the soil less can increase yields of corn and soybeans and improve the health of the soil – a win-win for global food security.
Research combining future climate conditions and arsenic-induced soil stresses predicts rice yields could decline about 40 percent by 2100, a loss that would impact about 2 billion people dependent on the global crop.
New research finds small satellites can help increase food production in a low-cost and sustainable way.
Some spice processors in Bangladesh use an industrial lead chromate pigment to imbue turmeric with a bright yellow color prized for curries and other traditional dishes, elevating blood lead levels in Bangladeshis.
Stanford-led research has identified a perfect storm of warming waters and reduced food to blame in the collapse of the once-lucrative jumbo squid fishery off Baja California.
The discovery of an eco-friendly form of genetic engineering for plants has the potential to open up more farmland for food production.
Faculty at Stanford's School of Earth, Energy & Environmental Sciences recommend these 22 books for your summer reading.
An experimental chemical bath and electrochemical filter could now extract heavy metals from the soil and leave fields safe.
With new rules for groundwater management coming into effect, engineers are looking to harness an unconventional and unwieldy source of water: the torrential storms that sometimes soak California.
Forty percent of food produced for consumption never gets eaten. Instead, it fills landfills and releases greenhouse gases. California now aims to drastically reduce the amount of food that ends up in the ground.
New research finds one drought can amplify or trigger another. Decreased moisture recycling and transport impacts how droughts form and move across continents.
New research harnesses machine learning to accurately predict Australian wheat yields using climate and satellite data. The method could be translated to other crops and nations.