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Nature Food|August 30, 2024
Greenhouse gas emissions in US beef production can be reduced by up to 30% with the adoption of selected mitigation measuresRylie E O Pelton, Clare E Kazanski, Shamitha Keerthi, et al.Nature Food|November 11, 2024
Enhanced sulfide burial in low-oxygen aquatic environments could offset the carbon footprint of aquaculture productionMojtaba Fakhraee, Noah J PlanavskyNature Food|August 6, 2024
Mexican national dietary guidelines promote less costly and environmentally sustainable dietsMishel Unar-Munguía, Manuel A Cervantes-Armenta, Sonia Rodríguez-Ramírez, et al.Nature Food|August 15, 2024
Digital innovations for monitoring sustainability in food systemsEva-Marie Meemken, Inbal Becker-Reshef, Laurens Klerkx, et al.Nature Food|August 14, 2024
Rising atmospheric carbon dioxide concentrations increase gaps of rice yields between low- and middle-to-high-income countriesLian Song, Ye Tao, Kees Jan van Groenigen, et al.Nature Food|June 21, 2024
Marine aquaculture can deliver 40% lower carbon footprints than freshwater aquaculture based on feed, energy and biogeochemical cyclesLu Shen, Lidong Wu, Wei Wei, et al.Nature Food|June 19, 2024
Mandatory large-scale food fortification programmes can reduce the estimated prevalence of inadequate zinc intake by up to 50% globallyK Ryan Wessells, Mari S Manger, Becky L Tsang, et al.Nature Food|November 6, 2023
Large language models and agricultural extension servicesA Tzachor, M Devare, C Richards, et al.Nature Food|March 26, 2024
Phosphorus applications adjusted to optimal crop yields can help sustain global phosphorus reservesR W McDowell, P Pletnyakov, P M HaygarthNature Food|March 21, 2024
Wild fish consumption can balance nutrient retention in farmed fishDavid F Willer, Richard Newton, Wesley Malcorps, et al.Pageof 58