Microplastics in seafood are well recorded but there are many other sources.
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Articles on Food
Displaying 521 - 540 of 824 articles
The case of the start-up Phenix shows that the fight to reduce food waste requires a regulatory context that encourages innovation at the level of the business ecosystem.
Sausages, bacon, eggs, mushrooms, tomatoes, beans, bread and hash browns. All are accounted for.
An audio version of an in depth article about the 18th century Enlightenment thinkers who promoted the potato as a way to build a healthy and productive society.
Food safety issues are at heart political.
Obese people don’t have more frequent or intense food wanting episodes than lean people, but they do enjoy their food less.
The right diet, combined with moderate low-impact exercise, can benefit people with osteoarthritis.
Shakespeare wrote of the ‘seven ages of man’, and our appetite for food changes as we age too – with implications for our health.
Recent studies have shown that we may be able to train ourselves to become more sensitive to certain tastes, which leads to feeling more full and satisfied after eating a meal.
With demand for meat alternatives growing, the meat industry is getting protective over names such as ‘vegetarian sausages’.
As incidents of food-borne illnesses increase, virtual reality could help better train food hygiene
Why are they shiny? And how did Pennsylvania become the pretzel capital of the world?
There’s plenty of evidence that modern swill-feeding would be safe, sustainable, and popular.
Yet plastic itself isn’t inherently evil as sometimes the environmental benefits outweigh the costs. So how to tell good plastic from bad?
Tracking contamination routes showed where the trouble can start.
The UK’s food regulator, the FSA, is planning a major reorganisation. The timing couldn’t be worse.
Affluent consumers may have more access to information about food than lower-income earners, but they are just as vulnerable to misinformation and pseudoscience.
Pioneering chefs from Bolivia to Brazil are stepping out of the kitchen and into public service. The ‘social gastronomy’ movement uses food to create jobs, prevent violence and boost economies.
This is a critical time for our planet. What we eat and how we get our food will shape its future.
In Morocco, bread is not only a symbol for wider demands but also the material basis of affordable and just living conditions.
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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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
