Food

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

Sheep grazing a paddock at a mixed-enterprise farm.

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.

Wide shot of a prawn trawler

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.

Shipping port.

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?

A drop of milk.

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.

A women looks at mango flowers on a tree

As temperatures increase in the Northern Territory, timing and triggers for important stages of the mango production cycle might be impacted. A team of climate researchers and horticulturalists is working together to understand what some of these changes may look like so the industry can prepare.

Drone image of a fishing vessel in port

Technology adapted from the security industry is being taken to the oceans to monitor fishing operations, manage the seafood supply chain and ensure the sustainability of our fisheries.

Strategic use of phosphorus fertilisers can ensure higher crop yields. High yields minimise the amount of land devoted to food production, maximise the use of scarce rainfall and help keep food supplies stable and relatively cheap. Getting the balance right is important in an increasingly crowded world.