“Retaking the Field: Science Breakthroughs for Thriving Farms and a Healthier Nation” is a collaborative report from 20 FedByScience universities and the SoAR Foundation. The report highlights research projects in the five Science Breakthroughs areas identified as the most important fields to advance in agriculture by the year 2030: genomics, microbiomes, sensors, data and informatics, and transdisciplinary research.
SoAR released a new report entitled “Developing Global Priorities for Plant Research” on October 16th, 2018. The report presents a concise set of plant-focused research recommendations to inform the decision-making of agricultural research funders. It is the result of a series of interviews and an in-person meeting with twelve leading plant scientists from Europe, China, and the United States.
“Retaking the Field: Empowering Agricultural Sciences for Health” is a collaborative report from eleven universities and the SoAR Foundation. The report — the third in SoAR’s series — explores the success of research projects funded by the Agriculture and Food Research Initiative (AFRI), the flagship competitive grants program of the USDA’s National Institute of Food and Agriculture (NIFA). It is part of SoAR’s broader education and advocacy initiative to encourage additional federal support for food and agricultural research.
“Retaking the Field: Strengthening the Science of Farm and Food Production” is a collaborative report from eleven universities and the SoAR Foundation. The report — the second in SoAR’s series — shows how scientists are solving some of the thorniest questions in food production and highlights research breakthroughs funded by the USDA NIFA AFRI.
“Retaking the Field: The Case for a Surge in Agricultural Research” is a collaborative report from 13 partnering universities and the SoAR Foundation. The report provides a compelling case to policymakers and the public for increased federal agricultural research funding by celebrating the advances and exploring the untapped potential of the agriculture and food sciences.