Vertical farming offers a much-needed opportunity to secure food production in the face of climate change, but can it truly deliver a sustainable alternative to field-grown crops? A new study led by the University of Surrey has found that while vertical farms dramatically increase lettuce yields and use far less water, the carbon footprint still exceeds traditional lettuce farming – raising important questions about how the UK can balance food security with environmental responsibility. 

A new multiyear study has revealed that between 2018 and 2021, wheat diseases caused the loss of approximately 560 million bushels—valued at US$2.9 billion, or $18.10 per acre, in farmer revenue—across 29 U.S. states and Ontario, Canada.

Scientists at the University of Missouri are developing innovative ways to improve flavor of soy-based foods, deliver more health benefits and appeal to a wider audience.