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.
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Articles on Food
Displaying 81 - 100 of 817 articles
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.
AI chatbots can make a major contribution but we need to consider people with allergies.
Humans have figured out how to season their food with virtually every part of plants.
Research is clear that what we eat can drive our test preferences as early as 2 years of age.
Some people swear by it, while others don’t bother. But what does the evidence say about washing rice, and when should you do it?
The diet industry’s reliance on the ‘calories in, calories out’ concept is why society blames people for being overweight. But it’s a myth.
Archaeologists speculate the first soup might have been made by Neanderthals.
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.
New research finds that switching to a more thoughtful mindset can increase engagement with healthier food options on social media.
Using leaves for local food packaging is beneficial for health and the environment.
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.
Even if you don’t live near farm country, you’ve got a stake in the upcoming farm bill – including what kind of farms your tax dollars support.
A guaranteed basic income is a promising tool for contributing to sustainability and justice across agriculture and fishing sectors.
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.
Coronation Quiche may be fit for a king. But with a few tweaks, can be made to suit your budget. Hint: store-bought pastry is cheaper.
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
