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Food for Thought

Science profoundly influences our understanding of what we eat, where our food comes from, and whether it's healthy or safe for us. We're making the science of food more accessible because everybody has a stake in a safe, healthy, and sustainable food system.

Coffee's robust back-up bean isn't as resistant to climate change as once thought

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Farming of both Robusta and Arabica beans will have to adjust to a new climate

Rebecca Dzombak, University of Michigan

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Probiotics, not antibiotics, might be the future of livestock farming

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Alice Theibault, Rochester Institute of Technology

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Acres of saltwater pools in the desert are growing an algae food revolution

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High in protein and low in carbon footprint, algae is a breakthrough for feeding the world in a changing climate

Bahar Gholipour

You're eating, drinking, and breathing microplastics. Now what?

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Anna Robuck, University of Rhode Island

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Here's everything you need to know to grow your own hamburgers

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Sara Oliveira, International Iberian Nanotechnology Laboratory

Lab-grown meat could bring about the next agricultural revolution

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Cultured meat would require less land, less water and potentially produce less greenhouse gases

Devang Mehta, University of Alberta

Here's how we're growing meat in labs instead of in animals

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Sara Oliveira, International Iberian Nanotechnology Laboratory

Is it safe to eat GMO foods?

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Devang Mehta, University of Alberta

GMOs can help us adapt to climate change

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Gabriela Serrato Marks, Massachusetts Institute of Technology

Genetically modified crops are way more common than you'd think

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It's not just about what you eat – GM crops make their way into everything

Dan Samorodnitsky

How farmers on the Great Plains are changing the local climate

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Ellen Stuart-Haëntjens, Virginia Commonwealth University

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What ancient corn farmers can teach us about engineering crops for climate change

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Gabriela Serrato Marks, Massachusetts Institute of Technology

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