Published by the Institute on the Environment at the University of Minnesota, Environment Reports is a collaboration between an international group of scientists, writers, and designers to combine incisive narratives about environmental challenges, backed up by cutting-edge data. Food Matters, the first report, focuses on the sustainability of our global food system. The article below—Is climate change a risk to global grazing lands?—is reproduced here by permission.
A new research paper by Michigan State University scientists analyses the impacts of soil carbon sequestration on life cycle greenhouse gas emissions in Midwestern USA beef finishing systems and finds that eEmissions from the multi-paddock grazing system were offset completely by soil carbon sequestration and that soil carbon sequestration from well-managed grazing may help to mitigate climate change.
We found that areas where livestock grazing is an important part of local food availability (Fig. 3, dark red) and economies (dark blue) experience the highest levels of CVP (coefficient of variation of precipitation).
A review paper just published online tells us more than (we might have thought) we’d like to know about how poultry production, conducted on small scales and in poor settings, affects food security. The review appears in Global Food Security (available online 2 May 2017).
The genomes of Africans and people of recent African descent house a huge amount of diversity that scientists have only begun to explore.
Thousands of Kenyans are being wrongly diagnosed and treated for the milk linked disease brucellosis, reveals a new study. Now researchers at the Kenya Medical Research Institute (Kemri) and six international institutions, want the responsible test withdrawn from public hospitals.
‘Forty eight out of 108 (44 per cent) cut pork meat samples collected at wet markets in Hưng Yên Province were found to contain the disease-causing bacteria Salmonella. . . .
‘The researchers determined that the probability of pork eaters in northern Hưng Yên Province becoming ill with salmonellosis from consuming infected pork in a given year is 18 per cent. . . .. However, this risk can be avoided,” Nguyễn Việt Hùng, representative for East and Southeast Asia and a senior scientist in eco-health and food safety at the International Livestock Research Institute (ILRI) told Việt Nam News.