Both at home and in schools, food can become a powerful tool to empower young people to take climate action, which can lead to reduced climate anxiety and increased feelings of hope for the future.
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Articles on Food
Displaying 101 - 120 of 820 articles
In light of the changes caused by the pandemic, it is clear that food autonomy as a frame of reference for reorganizing the Québec food system is not enough.
Coronation Quiche may be fit for a king. But with a few tweaks, can be made to suit your budget. Hint: store-bought pastry is cheaper.
Sports gels and protein powders can meet the increased nutritional needs of endurance athletes in a convenient form. But they do pack downsides too.
Maple syrup can often be adulterated with other syrups. A technique that uses fluorescence to indicate the presence of other compounds is an easy and quick method to determine quality.
Why ‘local’ and ‘natural’ food isn’t always good for the environment, and ‘industrial’ or ‘intensive’ farming isn’t always bad.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
From soup and semolina to Jamie’s school dinners: the changing face of school meals in the UK.
Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection.
Food insecurity is a problem of income inadequacy. The 2023 federal budget’s “grocery rebate” has the right idea, but falls short.
While recuperating heat from data centres to ease greenhouse energy demands is better than letting it go to waste, we must not overlook the complex implications of these two newly merging industries.
Research shows the key to changing your diet is focusing on changing eating habits and food behaviours, one at a time.
By reflecting on the violent origins of the Canadian sugar industry, we can bring wider attention to the exploitation underpinning the history of Canadian cuisine.
Truffles are one of the world’s most expensive foods and climate crisis is changing the way they grow.
Antioxidants in salmon’s diet give the fish their distinctive colour, but internet rumours proliferate about how farmed salmon achieve the same colour.
Maybe you can’t have a designer kitchen. But you can still beautify your bulk food storage.
A drop in food prices might immediately address the lack of economic access to food but will not address the root causes of food insecurity.
Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.
Better food supply, a reduction in population growth rate, and greater integration into global markets are three key steps Niger must take.
More people are opting for a “social omnivore” lifestyle – could it save the planet, your health and your social life?
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Executive Dean, Faculty of Health
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Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Food Policy, City, University of London
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Professor, Food Economics, University of Guelph
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Senior Lecturer in Geography, University of Sheffield
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Senior Lecturer in Food Systems, The University of Melbourne
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Associate Research Scientist, Michigan State University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Chester D. Tripp Professor of History, Yale University
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Reader in Intellectual Property Law, City, University of London
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
