#Food

Upscaling and expanding horticulture in northern Australia

In a region long touted as a food bowl, our scientists are working on smart, sustainable options for northern Australia food production.

Food trends of the future

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?

The quest for a new everyday supermarket fish

To meet growing consumer demand, CSIRO researchers are on the hunt for healthy and affordable protein sources from white flesh fish.

The future of protein

A growing population, resource constraints and the ‘flexitarian’ movement mean we need value-added premium protein sources to complement animal-derived protein production.

Can our food be environmentally sustainable and nutritious?

CSIRO research has found the seemingly impossible task of achieving sustainable nutrition is not as far-fetched as many think.

Precision crop stubble grazing to benefit farmers in vulnerable times

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.

An El Niño hit this banana prawn fishery hard. Here’s what we can learn from their experience

An El Niño event in 2015-16 led to the lowest ever catch in redlegs. Fisheries must work with research to climate-proof their management.

Time to beef up agrifood supply chains

COVID-19 has exposed vulnerabilities in our global food systems, which have become designed around “just-in-time” principles to maximise efficiency. As we start to look at what life will be like after this pandemic, can we reconfigure our supply chains around resilience and sustainability to guard against the impact of future shocks?

Should I eat more or less dairy if I want a low emission diet?

Australian adults are not eating enough dairy. Some are concerned dairy products have high greenhouse gas emissions. New research shows healthier diets with lower GHG emissions can include dairy.