Three scholars argue that agriculture is failing to sustain either the land or American farmers. They propose a modern version of the New Deal that centers on ecology and economic fairness.
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Articles sur Food
Affichage de 421 à 440 de 817 articles
Research into our brain, gut and childhood memories tells us why we reach for macaroni cheese rather than salad in winter.
Women might find themselves reaching for sweets and potato chips in the two weeks before their period, even if they don’t have a diagnosis of PMS. An OBGYN explains these cyclical food cravings.
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When the policies and programmes developed in Belo Horizonte were rolled out nationally, Brazil experienced a notable decline in hunger.
Finding a place to eat in a new city can be daunting. Economics and big data have a few tips to find the right place.
Fish farming has been criticised for a lack of sustainability – here’s what has been changing and what still remains a challenge.
Food waste could be worse than plastic when it comes to harming the environment.
Canada’s food guide does a great job explaining what we should consume, but it is tailored to the wealthy and the middle class and many on social assistance cannot afford to maintain it.
Chain restaurants are as authentic to the British food world as the inns and taverns of the 18th century.
While thought of as an unpretentious fast-food dish, the doner kebab is a symbol of the social, political and identity issues facing European society today.
To defend traditional Italian products such as meats and cheeses – delicious, but often high in fat and salt – the country’s government has launched an intense lobbying campaign to fight nutrition labels.
Governments need to think about global ways agricultural policies may affect the stability of the food system as a whole, beyond locally focused efforts to increase resilience in production.
British children left angry and bewildered by food poverty.
Do we really need to celebrate with boxes and plastic?
According to a recent report, 30 per cent of web-browsing sessions will soon be done without a screen. Voice-enabled searches are becoming the norm, and that’s a problem for the food industry.
As we get older, the way we experience taste can change drastically – but it’s not all down to one sense.
Food banks should not be “normal” and yet they are rapidly becoming an accepted substitute for welfare in the UK.
How tastes differ between first-generation migrants and their British-born offspring.
Turning down tasty treats sometimes requires more than just the strength to say no.
With Gottlieb’s departure from the FDA imminent, what should we expect from the FDA? How is it likely to regulate the still controversial genetically engineered foods?
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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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
