It's a case of down the hatch instead of down the drain for carrot pulp thanks to a new way of using it for burger patties.
Researchers have teamed up to uncover an ancient buried water source in South Australia.
In a region long touted as a food bowl, our scientists are working on smart, sustainable options for northern Australia food production.
In 20 years, will we swap beef for crickets, 3-D print food, or grow our leafy greens on vertical farms in our cities? And what will changes in our diet mean for Australia’s agrifood sector?
Verifying the origin of Australia’s agrifood can help to grow our exports.
A growing population, resource constraints and the ‘flexitarian’ movement mean we need value-added premium protein sources to complement animal-derived protein production.
CSIRO research has found the seemingly impossible task of achieving sustainable nutrition is not as far-fetched as many think.
Plants with large amounts of oil in their leaves and stems are paving the way for new feedstocks to produce renewable transport fuels.
The nutritional value of crop stubble for grazing sheep has been reassessed for the first time in 25 years. A new tool will also help farmers review their practices to get the most benefit.
