Science-based agriculture can preserve critical indigenous foods, such as cowpea, matoke (banana), cassava, and common beans, while reducing the environmental impacts of farming. On average, genetically engineered crops have cut chemical pesticide use by 37%, increased crop yields by 22%, boosted farmer profits by 38%, and reduced greenhouse gas emissions equivalent to taking 12 million cars off the road.
Evidence
Uganda and Djibouti seek Friendly mosquitoes to fight malaria
Zimbabwe: Climate change driving rural-urban migration of snakes
Study shows groundwater declining at high rate due to climate change
UN calls on countries to find ways of turning waste into wealth
Kenya: Women save capital city from getting buried under garbage
The Alliance for Science forges partnership to strengthen environmental governance
Celebrating women driving environmental action
Climate crisis: Children and pregnant women suffer the most
Uganda scientists design fish kiln that is saving marriages