Food for 9 Billion

This month's National Geographic explores why 2 billion extra mouths could mean disaster.

Up to half the world’s food is wasted -- that’s the conclusion of a study by Britain’s Institution of Mechanical Engineers.

We won’t stop climate change through individual action alone, but together, we can make a real difference. Here are some steps to climate-friendly habits.

Low-emissions cooking aims to slow global warming one plate at a time -- with good food.

More than 10 percent of the world's population is malnourished, but an even larger proportion is overweight. Greece has one of the highest rates of child obesity, despite having one of the world's healthiest cuisines.

The spread of modern grocery chains could lift millions of African farmers out of poverty -- or ruin them.

An alarming amount of the food we produce is never eaten. It’s a huge waste of land, water, labor, fuel and other resources. How to limit the losses? That depends on where we live.

Where food is cheap and plentiful, consumers are the biggest wasters -- whether at home, in restaurants or at school. But how much of this waste is preventable?

Americans love hamburgers -- we each eat an average of three a week. But what are the hidden costs?

Soon most seafood consumed worldwide will be farmed, not wild. Vietnamese farmers are raising pangasius -- sold in U.S. and European markets as "catfish" -- on an industrial scale, while researchers and environmentalists seek to make fish farming both efficient and environmentally safe.