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Download this reportBusiness and Food Sustainability
Inside this issue
• The use of information technology is turning farmers into agronomists
• Cheap food, changing lifestyles and farming and retail practices encourage bad behaviour - -
Content
How to feed people and save the planet
Sarah Murray on efforts to secure supplies in the face of increased population, climate change and rising prices
Ethics: ‘Islands of best practice in sea of poor to middling ones’
Jane Bird reports on the struggle to meet standards
Food science: Rewards of precision farming
Clive Cookson reports on a promising alternative to genetic modification
Food safety: Standards set to protect reputations
Traceability in global food supply chains has come a long way, writes Ross Tieman
Multinationals: Self-interest drives new attitudes to agriculture
Rowenna Davis reports on a shift in the balance of power
Case study: Congo coffee on shelves near you soon
Rowenna Davis describes a joint project for growers
Entrepreneurs: The importance of a local connection
Sarah Murray reports on a wave of development that has nothing to do with aid
Obesity: Corporate sector backtracks on fat facts
Jenny Wiggins explains why companies are trying, belatedly, to make a difference
Technology: Some rubber tubing and a foot pump
Sarah Murray on the advantages of small-scale irrigation systems
Case study: Exploring a market-based approach to malnutrition
Sarah Murray reports on efforts to address ‘hidden hunger’
