Many people are experiencing the sticker shock of higher prices at grocery stores. But the amount we pay for food often does not reflect the real social, environmental and human costs of production.
Immigrant chefs and cuisines are often constrained by Eurocentric definitions of what constitutes good food. As immigrant groups become more assimilated into US culture, so does their food.
If hunter-gatherers went beyond nose-to-tail eating to include the undigested plant matter in a prey animal’s stomach, assumptions about gendered division of labor start to fall apart.
We need a comprehensive code of conduct that ensures the long-term sustainability of the industry, while also protecting consumers in the event of future supply imbalances.
The Paleo Diet is popular, but research has yet to substantiate its purported health benefits. As evolutionary anthropologists, here’s why we think it’s time to leave the Paleo Diet in the past.
Barbara Lynch’s alleged bullying of her employees is only the latest in a string of high-profile chef scandals. Two scholars explore how this behavior became normalized in kitchens across the US.
Canada can meet its carbon emission reduction targets, make food cheap again and open up a gigantic trade surplus with the U.S. by shading farm crops with solar panels.
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.
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.