Sensors measure temperature and humidity to optimise bee health and honey production, while also tracking bee movements and foraging patterns.

A startup is using a technique for rapid gene sequencing to pinpoint areas with high levels of antibiotic-resistant bacteria.

The algorithm copies the structure of natural proteins to form new ingredients.

A French Cru Classé vineyard is adopting a number of organic and sustainable practices, including packaging that saves on transportation costs.

Korea’s first food upcycling company has created a new flour alternative using barley from beer and sikhye production.

The classes provide an opportunity for participants to share their culture and cuisine with their new communities – highlighting the importance of food in bridging cultural divides.

Growing seaweed in food process wastewater increases its protein – saving water while producing more nutritious food.

The first molecular farming dairy startup in the Asia-Pacific region turns plant crop cells into dairy proteins.

The system fits on a countertop and tailors care to the plants that are being grown.

The partnership between an urban farming company and a zero-emission delivery service is delivering fresh produce with low emissions.

The lightweight technology fits inside a backpack and requires nothing but sunlight.

A startup is working to recreate different fats – from those found in yoghurt and soft cheese to the solid fats in meat and lard.