Host Marco Werman speaks with The World's environment editor Peter Thomson about our new series on climate change and the future of food.
Keeping our growing number of selves fed (sustainably, equitably, healthily) is way more than just a technical challenge. But the technical stuff does matter, too.
The vital staple cassava is one of the most climate-resilient crops around, but it’s also highly susceptible to diseases. Scientists in Uganda hope to distribute a free, virus-resistant GMO variety, but it’s run into a buzzsaw of hostility.
In Qatar, a team of visionaries has set out to prove that even in the world's most inhospitable places, sunlight, salt water and CO2 can be transformed into energy, fresh water and food.
400 years after the Spanish banned it, amaranth is making a comeback in Mexico as a high-nutrition staple that's also resistant to climate change.
In a country where eating meat is considered a sign of prosperity, veganism is on the rise as more Chinese consider the environmental impact of what they eat.
It's an almost climate-proof method of raising fish and vegetables cheaply using very little space, water and chemical inputs. Now one man is determined to make it work in Africa.
Economist and food-policy researcher Shane Bryan says along with producing better tools, we need to foster environments in which those tools are truly useful.
Since Costa Rica announced four years ago that it would become "carbon-neutral" by 2021, the country has become a laboratory for reducing the climate impact of agriculture.
Growing more food with less water will be one of the biggest challenges in the coming era of surging populations and increasing climate disruption.
Synthetic fertilizers contribute mightily to climate change. So now there's a growing push in India to return to the ancient practice of using human waste as fertilizer, but with modern sanitary safeguards.