Putting farmers at the centre of research to transform agriculture
New global research shows that when farmers and researchers co-create knowledge through On-Farm Experimentation there can be lasting and meaningful impact to farm profitability and sustainability.
Tiny nanopesticides promise big gains to farmers
New research has helped bring nanopesticides—tiny capsules capable of big impact—one step closer to regulatory approval.
How clean power can transform the ‘food-energy-environment trilemma’
CSIRO Land and Water Science Director Dr Paul Bertsch discusses the food-energy-water nexus, and how transitioning to clean energy will transform the way we produce food and how we think about water security.
An insect-resistant future for cowpeas in Nigeria and beyond
Cowpea is a staple food in many African countries. However, its production is under constant threat from pests. Biotechnology has solved one of the problems, and a solution to another problem is on the way.
A green and gold standard for Aussie-grown food
Overseas demand for more sustainable food is a high value opportunity for Australian agribusinesses. Research is looking at how we can capture that opportunity.
Research and innovation to harness opportunities for the North
Kirsten Rose - Executive Director of Future Industries - reflects on CSIRO's 90 years of work in Northern Australia, and outlines our vision for the future.
Eating for the environment: Can changing your diet help the planet?
Research is looking into the potential for individuals to follow diets that are both sustainable and healthy, as well as exploring what challenges we face in doing that.
Eye tests to eye fillets: 10 science projects in northern Australia
Our scientists have been working in northern Australia for more than 90 years. Science and technology continues to transform the north, a region spanning more than 40 per cent of Australia's land mass.
Digging through the weeds and finding gluten in ryegrass (sort of)
New research has found gluten-like proteins in ryegrass, which might – or might not – be a problem for people with gluten intolerance.