Even if there are delays, Britain produces half of the food it consumes and trade with the EU will not stop overnight.
L’expertise universitaire, l’exigence journalistique
Articles sur Food
Affichage de 461 à 480 de 824 articles
Victorian Britain laid the foundations for today’s overconsumptive meat industry. Might it also show us a way out?
Agriculture and the environment don’t need to be at odds with each other. They are more closely interdependent than we realize.
Your tongue, saliva and nose work together to help you taste your food.
In a world where products are just a few clicks away, foragers continue to seek out their food.
Research shows that managed honey bees may pose a threat to free roaming honey bee populations.
Food education in Australia tends to be patchy, and doesn’t fully met the present and future life needs of students and their families.
What to do with those Christmas dinner leftovers.
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.
Les contributeurs les plus fréquents
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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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Visiting Academic, 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
