If sustainably managed, wild fisheries and mariculture could help meet the rising demand for food in the long term.
Researchers analyzed the interconnected food, water and energy challenges that arise from the sugar industry in India – the second-largest producer of sugar worldwide – and how the political economy drives those challenges.
Stanford scientists discuss obstacles for large-scale green initiatives and what it takes for sustainability efforts to deliver lasting benefits across borders, sectors and communities.
The pandemic has tugged carbon emissions down, temporarily. But levels of the powerful heat-trapping gas methane continue to climb, dragging the world further away from a path that skirts the worst effects of global warming.
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.