Mix insect, plant, and cultivated proteins for healthier, greener, tastier food, say experts
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Updates every hour. Last Updated: 30-Oct-2025 08:11 ET (30-Oct-2025 12:11 GMT/UTC)
Reducing industrial animal use can help to shrink our carbon footprint and boost health—but doing so means we need nutritious meat alternatives that are also tasty and affordable.
This is according to a new Frontiers in Science article in which researchers reveal how hybrid foods, which combine proteins from different sources, could be part of the solution.
A research team has developed an innovative three-dimensional (3D) tree modeling method that dramatically improves accuracy in estimating tree structure and volume.
In a lush revelation from the forest floor, a new study published in Carbon Research (as an Open Access Rapid Communication) shows that mosses, those quiet, green carpet-weavers beneath our feet—are climate champions in their own right. Led by Dr. Zhe Wang from the China-Croatia “Belt and Road” Joint Laboratory on Biodiversity and Ecosystem Services, CAS Key Laboratory of Mountain Ecological Restoration and Bioresource Utilization, Chengdu Institute of Biology, Chinese Academy of Sciences, and Shanghai Normal University, alongside Dr. Weikai Bao, also of the Chengdu Institute of Biology, this research flips the script on how we view forest carbon storage. Spoiler: mosses matter—big time.
Cambridge scientist uncovers cunning way to double the sales of the famous Greggs Vegan Sausage Roll – and in an open letter, shares the technique with key people at Greggs. Cambridge research finds unique nudge approach that significantly outperforms carbon labelling for increasing sustainable food consumption.