New research about the Nutrition North Canada program shows that the subsidy is not being fully passed on to consumers.
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Articles sur Food
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Liposomes have been used to enhance the effectiveness of medicines for decades – but it doesn’t necessarily mean they will work in food supplements too.
Ultra-processed foods are bad for our health and our planet and must be central to any efforts to reduce our carbon emissions, and waistlines.
Flies often beat out competitors for food because of their specialized sensing organs called antennae.
TB is the single most deadly infectious killer of humankind. New research shows food and proper nutrition work like a vaccine against the disease.
Low-income mothers with infants are struggling with food insecurity, which can lead to long-term health impacts for both mothers and children.
Female athletes are at increased risk of not eating enough. If energy intake is too low to meet training needs, there can be severe consequences for exercise performance, muscles and health.
Nurturing your gut microbiome can go hand in hand with nurturing your social community, with health benefits all around.
Why is the $50 million going to the government and not to those who overpaid for bread? The answer is complicated.
Many Canadians are puzzled by food prices remaining high despite the Bank of Canada’s efforts to curb inflation. If interest rate policies aren’t bringing food prices down, then what will?
New Zealand’s food system – from production to delivery – has been built around efficiency rather than resilience to climate change and natural disasters. But there are solutions.
Some foods can affect how well your lungs function, how often you have asthma attacks and how well your puffer works. Here’s what to eat if you have asthma.
Canada is seen as leading the way in banning single-use plastics. But how comprehensive are these actions, and how realistic is the dream of a zero-waste future?
An effective national school food program can help build the foundations for a healthy population. That’s why Ottawa must limit the influence of the food industry on a national school food program.
Labour, yields, and biodiversity are all elements of agriculture that need to be balanced.
Too much red meat – and especially processed meat – is linked to cancer and heart disease. But moderation is the key – alongside better farming practices
Fermented foods are a key component of west African cuisine. Making them safer for consumption should be a priority.
Vegemite first hit Australian supermarket shelves in 1923, but it took a while to find its feet.
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.
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.
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
