Of the five cuisines examined, packaging from burger meals was responsible for the most emissions.
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Articles on Food
Displaying 281 - 300 of 815 articles
Chemicals found in food and solar cell technology have an interesting history – as my own research shows.
Anti-nutrients naturally occur in food and can block the amount of other nutrients available for your body to use. But their effects aren’t all bad, which is why they’re undergoing an image makeover.
Your local ducks (and other wild birds) will thank you.
There are some factors you can’t change about your metabolism. But there are things you can do to influence how much energy your body uses over the course of the day.
The Christmas holidays can sometimes feel a little unhealthy but the ingredients that makeup a Christmas pudding are pretty nutritious.
COVID-19 showed us we can’t necessarily have anything we want at any hour of the day, or in any season.
Culinary invention is a reinterpretation of heritage. The success of the tourtine in this pandemic year suggests that we feel the need to rethink the traditional dishes of the holiday season.
Although 52% of the UK’s food needs are currently met by domestic production, the remainder is heavily dependent on imports from the EU.
Biblical texts contain many references to food, reflecting the complex symbolism in the preparation and sharing of food.
The most eco-friendly way to cook your meals revealed.
The boxes and bags people get from food pantries contain healthier food than you might suspect.
Avoidant restrictive intake food disorder is a relatively new condition that researchers are only beginning to understand.
Singapore has approved ‘chicken bites’ containing meat grown in vitro. But not all animal advocates are happy about this.
Food security emerged as a major issue for women nearing the end of their lives in Malawi.
The Singapore Food Agency has approved US food company Eat Just’s cultured ‘chicken bites’ for sale.
Here’s all the things you need to know about the mighty egg.
Tab was Coca-Cola’s first foray into the diet soda market. Though the brand went on to build and maintain a legion of devoted fans, its days are numbered.
The oils in fish are excellent buffers against disease. Why don’t we eat more fish?
Launched in Brisbane in 1985, the final 9 stores will close this Sunday. Australia’s tastes have changed.
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
