In Morocco, bread is not only a symbol for wider demands but also the material basis of affordable and just living conditions.
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Artículos sobre Food
Mostrando 541 - 560 de 825 artículos
There have been a variety of approaches to tackle malnutrition. The continent needs to learn from past mistakes across the world.
The U.S. is vehemently opposed to Canada’s intention to put labels on unhealthy processed foods. Here’s why Canada should continue to stand its ground during NAFTA renegotiations.
When present in the lowest atmospheric layer, ozone becomes a concern for human and plant health.
Multiple reports have convincingly demonstrated that agroecology is the most promising pathway to sustainable food systems on all continents. But governments aren’t doing enough to support it.
Can you call it meat if it’s been artificially produced? That’s the question cattlemen in the US are asking, and something food regulators will have to grapple with soon when it coms to labelling.
The tale of the snow crab bears witness to the how the complexities of climate change and fights over fishing rights play out.
Canadians still love their meat, but consumers under 35 are three times more likely to consider themselves vegetarians or vegans than consumers who are 49 or older.
South Africa’s food making giant, Tiger Brands, could have handled the listeriosis crisis better.
Burgers have a surprising environmental impact – but it can be reduced.
Farmer-led development work can improve people’s lives, provide access to food and water - and re-connect them to nature.
The South African budget speech echoed the theme of rebuilding set out by President Cyril Ramaphosa in his state of the nation address.
Unless the UK can strike a deal quickly, British water will no longer be recognised on the coveted European list of recognised mineral sources.
The statistics point remorselessly towards obesity being a symptom with an underlying social cause. That should completely change the approach to dealing with it.
Why kitchen hygiene is just as important for athletes as what is on their plate.
The mountainous Gangwon province, home of the 2018 Olympics, boasts some unique fare. A Korean professor describes her favorite dishes, from Korean surf and turf to tofu as soft as ice cream.
Food is just food … or is it?
Some inventive prison inmates have a surprisingly varied and satisfying diet.
Diets aren’t just about losing weight. There are other things to consider.
There are some interesting animal studies on kombucha but the jury is still out on whether it’s any healthier than tea.
Principales colaboradores
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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
