Food supply chains had already taken a serious hit by panic-purchasing during the COVID-19 pandemic. The B.C. floods remind us how effective supply chain management planning can help avert crises.
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Deep-fried turkeys are delicious, but making one can be dangerous. The scientific reason for fiery Thanksgiving mishaps? A difference in the densities of ice, water and oil.
Ultra-processed foods meet the same criteria for addictiveness that tobacco products do – and they’ve even been marketed in similar ways.
Symbolic recognition will boost the marketability of the Valencian delicacy.
Grocery shopping and family meals are prime opportunities to build reading and math skills – particularly for young Latino children, a new study finds.
Researchers are looking into the potential technological threats to data safety and privacy from the smart supermarkets of the future.
Our food systems are failing to feed all of us.
In this episode of Don’t Call Me Resilient, we pick apart what is broken and ways to fix it with two women who battle food injustice.
The COVID-19 pandemic has highlighted the problem of food insecurity for many people, especially racialized and Indigenous households.
She never ages. Her visage morphs. And yet women used to write letters to this brainchild of advertising executives, a cultural icon who still looms large in the nation’s imagination.
A fly does some of its digesting outside its body before it even eats any food.
An expert on organic agriculture argues that the US is missing an economic and environmental opportunity by not working to scale up organic production.
Boys, LGBTQ youth and people with normal body mass index are often overlooked when it comes to recognizing eating disorders, a physician and psychotherapist explain.
A study of over 1,000 children in rural Oklahoma found that social and emotional health may be just as important as diet and exercise in reducing child obesity.
Ethnic food is cheap, and it appeals to adventurous eaters. Real estate agents and investors have caught on.
Some older patients forego the food provided at their health care facility because it isn’t aligned with their religious and cultural preferences.
A new study questions whether current global salt limits are too low. But don’t reach for the salt just yet – the guidelines are unlikely to change any time soon.
Wasting food feeds climate change but relatively small changes can make a big difference. Here are 6 to try.
Extreme weather is already having an influence on global food prices.
The hidden costs of industrial food production include immense health and environmental impacts. These include millions of deaths, climate change, pollution and biodiversity loss.
A new study provides a detailed way to calculate the climate impact of food production, which could lead to more sustainable farming policies and methods.
Kontributor teratas
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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
