Sustainable farming practices and a chemical process that turns brown coal into organic compounds are bringing over-farmed fields back to good health, boosting crop yields and locking greenhouse gases underground.
Non-edible biomass could replace petrochemicals in providing energy to heat and light our homes, as well as in producing a vast array of plastics, lubricants, paints and a host of industrial chemicals, according to Dr Philippe Mengal, the recently appointed executive director of the Bio-Based Industries Joint Undertaking (BBI JU), a public-private partnership between the EU and bio-based industries.
When cows burp, they release bursts of gas that are full of methane, a greenhouse gas that traps heat from the sun more than 20 times as efficiently as carbon dioxide. Now scientists are working out how to reduce the environmental footprint of these belching bovines.
Researchers may have figured out how to reduce the risk of becoming ill from eating chicken, and the answer is surprisingly simple. After trying without success to eliminate risky bacteria by vaccinating poultry or using viruses to kill bacteria, they have now launched an e-learning programme to prevent bacteria being carried into the slaughterhouse.
A strong bioeconomy, which uses technology to maximise the use of renewable resources, is the best way to ensure the sustainable production of food, materials, chemicals, and energy, according to Professor Erik Mathijs, chair of the foresight expert group for the Standing Committee on Agricultural Research, which presented its fourth foresight report at Expo Milano on 19 June.
Extreme weather and a changing climate are presenting new threats to the safety of our fish, seafood and vegetables, according to European scientists who are working out how to keep our food safe to eat.
The European Commission has launched plans for the next research funding programme.