What to do with those Christmas dinner leftovers.
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Articles on Food
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Follow these food safety tips to keep everyone happy and healthy this festive season.
In the UK the equivalent of four million Christmas dinners are wasted every year.
The chocolate industry is undergoing significant change at the moment, both for better and worse. Here are three trends on the positive side of things.
For Australians serving overseas in WWI, Christmas was particularly difficult. Menus reveal how soldiers tried to maintain the traditions of home.
Most Americans underestimate how many calories nutritionists recommend they consume each day, which means maybe you can probably have one more treat without feeling guilty.
Most consumers underestimate the greenhouse emissions associated with different foods. But environmental labels, similar to existing nutrition information, can help us make lower-impact choices.
Getting into the Christmas spirit means buying stuff. But how much is too much?
Turkey, pigs in blankets, potatoes, parsnips, carrots, Brussels spouts and cranberries – which are safe and which aren’t?
Just the act of eating each meal places a large degree of physiological stress on the immune system.
The world’s most widely used herbicide poses a threat to honey bees.
A guide to the battle for the future of farming.
A behavioral scientist explains why people become vegans, why some meat-eaters find them so irksome and how scientists may be nudging us all toward a more plant-centric existence.
Heterosexual male diners can be particularly swayed by the attractiveness of their servers. Good food will taste better and lousy food will taste worse in the presence of attractive female servers.
Don’t let Bjorn Lomborg’s cherry-picked statistics fool you.
UK mired by food ‘deserts’ and a crisis of loneliness – they should be tackled together.
As the number of companies growing meat in vats explodes, the sector is facing challenges that show it is coming of age.
A report from the Australian Institute of Health and Welfare shows we’re eating less junk food than before, but still far too much.
If the food movement’s goal is to reclaim a corporatised food system by ‘rebuilding the public sphere from the ground up’, what does this look like?
Gene editing of wild plants can help us tap into new sources of food. But we need to make sure it’s safe – and that demands some careful regulation.
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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
