New research shows climate change has wiped out seven years of improvements in agricultural productivity over the past 60 years.
Twenty years ago, a Stanford-led analysis sparked controversy by highlighting fish farming’s damage to ocean fisheries. Now a follow-up study takes stock of the industry’s progress and points to opportunities for sustainable growth.
Small-scale fisheries, which employ about 90 percent of the world’s fishers and supply half the fish for human consumption, are on the frontlines of climate change. They may offer insights into resilience.
A new research review finds the rate of plastic consumption in fish has doubled in the past decade and continues to increase. Fish higher up on the food chain are at the greatest risk.
A new study finds emissions from deforestation, conversion of wild landscapes to agriculture, and other changes in land use worldwide contributed 25 percent of all human-caused emissions between 2001 and 2017.
Freshwater ecosystems across the world have experienced rapid species declines compared to ecosystems on land or in the ocean. New research shows that small, community-based reserves in Thailand’s Salween River Basin are serving as critical refuges for fish diversity.
Reducing greenhouse gas emissions from food systems will be vital for reaching climate goals – and it will require coordinated action across sectors and between national governments, according to new research.
New management approaches and technology have allowed the U.S. Corn Belt to increase yields despite some changes in climate. However, soil sensitivity to drought has increased significantly, according to a new study that could help identify ways to reverse the trend.
Nitrous oxide, also known as “laughing gas,” is the most important greenhouse gas after methane and carbon dioxide and the biggest human-related threat to the ozone layer. Now, emissions of the gas are rising faster than expected.
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.