A new study from the BBSRC strategically-funded institute Rothamsted Research reveals the way that chloroplasts are passed from one generation to another in wheat via only the maternal parent.
This report details outcomes and recommendations from three interdisciplinary and cross-sector working groups, considering principles of healthy and sustainable eating patterns, consumer behaviour, and sustainable consumption and growth. These working groups met as follow-on to the Green Food Project, 2012, that examined the challenges of simultaneously increasing food production and improving the environment.
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