The food and beverage industry is increasingly involved in the policymaking process.
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Articles on Fast food
Displaying 21 - 40 of 62 articles
Fast-food restaurants can be comforting places, but when they saturate communities, they crowd out healthy food sources and leave residents less nourished.
Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
Australian supermarkets and fast food chains will soon be stocking a homegrown meat alternative that tastes and feels like meat and even sizzles on the barbecue.
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It's much easier for people to access fatty, salty food than it is to find healthier options.
While thought of as an unpretentious fast-food dish, the doner kebab is a symbol of the social, political and identity issues facing European society today.
As more and more children embrace meat-free diets, using ‘Chicken Run’ to promote burgers may no longer work for fast food chains.
The link that Ronald McDonald House creates between itself and sick children is not just positive, it is sacrosanct.
Food safety issues are at heart political.
With obesity affecting so many students, it’s better to give them cheap, appealing food and drink choices at school.
Living near lots of fast-food outlets doesn’t automatically encourage weight gain in your neighbourhood, but coupled with a lack of exercise facilities, it just might.
According to a new study, there’s a big gap between how much we think we spend on eating out and how much we’re actually spending.
Around the world, McDonald’s is known for its staunch and well-resourced attempt to remain ‘union free’.
There’s an assumption that the poor eat more unhealthy fast food because it’s relatively cheap, leading some governments to try limit their access. Two researchers tested that assumption.
Evidence suggests that most Americans wildly underestimate the amount of sodium in their food.
It doesn’t happen often that a multinational will blink when taken on by an individual. But a passionate campaigner’s successful crusade has shown how it can be done.
With the “eating-to-go” habit here to stay, healthier fast food chains have an important role to play in ensuring healthy food options are available.
A global movement of low-wage workers is improving conditions for fast food employees and others in the U.S. and around the world. A Dartmouth labor historian examines the movement’s origins.
Two very popular – and seemingly contradictory – food trends are gripping Australia at the same time. Ultra healthy and extravagantly indulgent eateries are actually fulfilling the same elite-driven desire for food that’s creative, hand-made and rare.
It’s not easy to make good food choices when there’s a takeaway on every corner.
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Top contributors
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Visiting Fellow, Queensland University of Technology
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Lecturer in Sustainable Development, Murdoch University
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Senior lecturer, Deakin University
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Director, National Centre for Epidemiology and Population Health, Australian National University
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Professor of Dietetics, University of Sydney
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Professor, NHMRC Principal Research Fellow, Deakin University
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Professor of Public Health & Associate Dean, Flinders University
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NHMRC Research Fellow, Menzies Centre for Health Policy and Economics
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Omar H. Fares is a Friend of The Conversation.
Lecturer in the Ted Rogers School of Retail Management, Toronto Metropolitan University
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Professor of Health Psychology, University of Surrey
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Affiliate Research Associate, School of Political and Social Sciences, University of Glasgow
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MScR candidate, University of Wollongong
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Principal Research Scientist, CSIRO
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Associate Professor, Friedman School of Nutrition Science and Policy, Tufts University
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Director of Cancer Programs, Cancer Council NSW; PhD Candidate in Nutrition & Dietetics, University of Sydney
