The recent US ban on avocado imports from Mexico underscores the risks of being so heavily reliant on a product that comes from one region in one country that’s rife with violence and corruption.
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Articles on Food
Displaying 201 - 220 of 818 articles
Russia’s invasion will likely accelerate the fastest inflation in 40 years, increasing the risks for the overall US economy.
Facing a growing bias against indigenous crops, Kenyan researchers set out to showcase the value in local options - and set a global standard.
Environmental footprint calculators may promise to help consumers lead a greener life. But they may in fact encourage choices that don’t benefit – or even harm – the environment.
Substituting one food for another – no matter the reason – may not result in a healthier choice.
The students produced 33 experiment vials, which were boarded on the SpaceX Crew Dragon 24 and launched in December.
Adolescence lies between childhood and adulthood, but adolescents are neither big children nor little adults. They have increased food requirements to support their rapid physical growth and maturation.
A historian argues for conservation strategies that embrace creativity and diverse farming methods.
Helping transform food systems so they serve people around the world starts with taking an active approach to addressing inequalities.
Helping more city-dwellers to grow their own fruit and veg could improve health, wellbeing and food security for growing populations.
COVID-19 greatly disrupted local market dynamics at landing sites, within the communities, and connections to more distant markets.
Kids often crave processed sugary foods. But research shows that consuming too many treats during childhood and adolescence may lead to behavioral and emotional problems.
Children who are fed diets high in added sugars are more likely than children with lower sugar intakes to have a number of negative health consequences as they develop.
If you ever feel like you can’t stop eating sugar, you are responding precisely as programmed by natural selection. What was once an evolutionary advantage has a different effect today.
A rice dish’s debut on a cooking competition show reflects the growing acceptance of ethnic foods.
Taking lessons from the past could help enrich our diets for little cost
The polarizing dessert that people love to hate became a Christmas mainstay thanks, in part, to the U.S. Postal Service.
Sixty percent of the Standard American Diet consists of ultra-processed food, which isn’t great for colon health. Researchers are looking into whether artificial food colors play a role.
See a package of Cup Noodles and you might think of dorm rooms and cheap calories. But there was a time when eating out of Cup Noodle’s iconic packaging exuded cosmopolitanism.
Around one in six people report addictive patterns of eating, or addictive behaviours around food.
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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
