Steers that ate small amounts of seaweed produced far less of the greenhouse gas methane.
Milk proteins grown in the laboratory could be a more sustainable alternative to the cow’s udder, but the science behind it is still maturing.
Analysis of dental plaque more than 3,000 years old reveals traces of proteins from bananas, soybeans and turmeric.
If we want to rein in climate change, we will likely need to change what we eat and how we produce it.
Samuel Acheampong is using the Nobel Prize-recognized technique to tweak the genes of traditional Ghanaian crops.
A new type of exotic mantis has entered the U.S. My own brood of nonnative mantises sheds light on what that means.
Someday, such supports could allow meat in the lab to grow from tiny hamburger-nuggets into something more like steak.
New research indicates that new technologies emerged on the island separately from Eurasian innovations.
The researchers hope to resurrect a variety of date that was praised in antiquity but lost to time.
If we were on track to curb climate change, methane levels would be dropping. Instead, they are spiking.