Switching to 100% organic food production in England and Wales would see an overall increase in greenhouse gas emissions. Although going fully organic would produce fewer direct emissions than conventional farming, researchers say it would limit food production. Making up the shortfall with imports from overseas would increase overall emissions. But is the sustainability of our food production about more than greenhouse gas emissions alone? Professor Dave Reay is Chair in Carbon Management & Education at the University of Edinburgh, and has recently acquired a smallholding in Scotland. He discusses the study and answer your questions about sustainable food and population growth.

Seagulls have become notorious food thieves in recent times as they move into towns to find new habitats and sustenance. Scientists at the University of Exeter have found that if you stare at a herring gull, it’s much less likely to steal your chips. Reporter Graihagh Jackson went to Falmouth to meet with researchers Madeleine Goumas and Neeltje Boogert to see the tactic in action.

More than 800,000 people in the UK live with dementia, which is an umbrella term for over 200 specific diagnoses that all involve some form of neurodegeneration. Epidemiological evidence has suggested that high dietary salt intake may somehow be linked to developing cognitive impairment. A study released this week shows a mechanism for how this might occur biologically in the brains of mice who were fed a high salt diet. Professor Carol Brayne is Director of the Cambridge Institute of Public Health at the University of Cambridge, and she explains how this new research fits into the field and our understanding of dementia’s causes.