Without transformative adaptation strategies, the impact of climate change is projected to reduce global crop yields and increase food insecurity, while rising greenhouse gas (GHG) emissions further exacerbate the crisis. While agriculture is a major contributor to climate change through unsustainable practices, it also offers significant opportunities to mitigate these emissions through the adoption of sustainable practices. This review examines climate-smart agriculture (CSA) as a key strategy for enhancing crop productivity, building climate resilience, and reducing GHG emissions, while emphasizing the need for strategic interventions to accelerate its large-scale implementation for improved food security. The analysis revealed that while nitrogen use efficiency (NUE) has improved in developed countries, the global NUE remains at 55.47%, emphasizing the need for precision nutrient management and integrated soil fertility strategies to enhance productivity and minimize environmental impacts. With 40% of the world’s agricultural land already degraded, sustainability alone is insufficient, necessitating a shift toward regenerative agricultural practices to restore degraded soil and water by improving soil health, enhancing biodiversity, and increasing carbon sequestration, thus ensuring long-term agricultural resilience. CSA practices, including precision agriculture, regenerative agriculture, biochar application, and agroforestry, improve soil health, enhance food security, and mitigate greenhouse gas emissions. However, result variability highlights the need for site-specific strategies to optimize benefits. Integrating multiple CSA practices enhances soil health and productivity more effectively than implementing a single practice alone. Widespread adoption faces socio-economic and technological barriers, requiring supportive policies, financial incentives, and capacity-building initiatives. By adopting climate-smart technologies, agriculture can transition toward sustainability, securing global food systems while addressing climate challenges.

We review the history of arable naturalization and initial cropping of five legume species in Hungary in the period between the 19th and the first half of the 20th century. Nowadays, these species have an increasing importance as green manure and seed production. The cultivation of Vicia villosa Roth, an old established plant in the Carpathian Basin of Near Eastern origin, was started for green forage, mainly owing to encouraging experiences in Germany. It produced good yields even among unfavourable weather and edaphic conditions. Although Vicia pannonica Crantz is likely native to Hungary, it was brought into cultivation due to reports of satisfactory farming experiences from the USA. It had a good seed production capacity and also provided tasty forage in Hungary as well. Vicia sativa L. was probably cultivated already in the Neolithic, Bronze and Iron Ages in the Carpathian Basin. Later, in the transitional period between the three-field system and crop rotation, its foreign cultivars were re-naturalised and sowed into the fallow as a forage crop. Trifolium incarnatum L., a plant of Mediterranean origin, was first cultivated in Hungary as a stubble–sowed crop, or for clover replacement, but later it became a relevant seed–export item. The seeds of Trifolium alexandrinum L. for its first Hungarian field experiments probably came directly from Africa. Mostly, it was cropped as a secondary sowed forage in irrigated fields and as a shift crop in rice growing areas.

The article discusses the use of biostimulant microalgae, known for their bioactive compounds. Understanding the positive impacts of biostimulants is essential for future applications. Research conducted in the Department of Plant Sciences at the Széchenyi István University has revealed that algae produce plant hormones and possess beneficial properties that influence the water, soil and plant systems. The effects of microalgae on various ornamental plants are being studied with a focus on improving root and general plant development. The methodology involves testing different algae extracts in ornamental plants in controlled environments. Data collection includes measuring plant height, leaf and bud numbers, chlorophyll content and other plant parameters through laboratory and destructive tests. The results indicate positive changes in plant parameters after treatments with biostimulant microalgae. In conclusion, biostimulant microalgae offer a promising and eco-friendly alternative to synthetic chemicals in the cultivation of ornamental plants. Continued research and innovation in this field is crucial to realise the full potential of biostimulants in sustainable agriculture.

Tuberous-rooted chervil (Chaerophyllum bulbosum) is one of the iconic plants in the Carpathian basin regarding ethnobotany. It is considered native to this region and it is known by about one hundred different Hungarian folk names and allophones. We have plenty of historical data about its gathering from the wild from the end of the 16th century, but certainly, it could have been collected much earlier by the people who lived here. In the whole Carpathian basin, mostly its tubers (and rarely the leaves as well) were gathered mainly by children, which were eaten in various forms and dishes, but most frequently raw as salad. Its popularity started to decline by the end of the 19th century, and in the middle of the 20th century, it was regarded as one of the ‘beets out of fashion’, which was slowly disappearing from the diet. From the 21st century, there is only one record about its gathering and consumption from Transylvania. In former times, along with other Chaerophyllum and Anthriscus species it was recommended to cure scorbute and diarrhoea and as a poultice for ulcers. In the Middle Ages, it was cultivated throughout Eastern and Central Europe, which could have also been true for the Carpathian Basin. Master Roger mentioned this species among the plants of devastated peasant gardens (1243, after the Mongol invasion). Thereafter, we have records only from the middle of the 19th century showing the obvious growing of its cultivated variety (called ‘chervil-beet’). However, its cultivation remained quite sporadic, and by the middle of the 20th century, it was already fully neglected. The plant occurred in Hungarian cookery books from the 16th century, especially in Transylvanian gastronomy. The remembrance of its former folk uses retained in Hungarian culture as well, it emerges in several poems and prose.