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The Science in Our Food
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The demand for freshwater and renewable sources of energy to feed and fuel a growing population presents a challenge for nearly all regions, especially developing and emerging economies, and will continue to increase in the coming decades.
When lack of water reduces the yield of major food crops it affects both global food supply and food prices. An increase in price affects those in the developing countries even more severely than in the United States.
James Carrington, Ph.D., president of the Danforth Center illustrates the impact of water on agriculture and the food supply during the annual State of the Center meeting:
As part of the Danforth Center’s mission to preserve and renew our environment, Center scientists are involved in research to identify mechanisms that enable plants to use water more efficiently while maintaining or even increasing crop productivity.
That is an important part Dr. Thomas Brutnell’s work as the Director of the Enterprise Rent-a-Car Institute for Renewable Fuels at the Donald Danforth Plant Science Center. “We need to figure out how plants deal with drought, how they respond to lack of water and how to protect the plants from those dry periods and still be productive.” While no plant can grow with no water, increasing plants’ plasticity will help them survive during parts of the growing cycle when there is less water than is usually needed. To learn more about the impact of water visit the United Nations’ website to celebrate World Water Day on March 22. Throughout the month of March we will focus on how plant science research can help preserve important natural resources like water. View last week’s blog post focused on water sustainability for global agriculture.
Get social: @DanforthCenter: 22 March is #WorldWaterDay. Use #WaterIs to share messages about #Water & #Sustainability @UN-Water
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Sources: UN-Water St. Louis Public Radio
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