Pests can cause sudden and significant damage to homegrown food, but a little planning and intervention can help you cut your losses.
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Despite their popularity, there are reasons to doubt whether “home gardens” provide a sustainable and cost-effective way of addressing hidden hunger.
What drives people to garden isn’t the fear of hunger so much as hunger for physical contact – and a longing to engage in work that is real.
Product tampering is not just committed by teenagers, nor has it just come about during this pandemic.
Mauritius relies on a strategy of being open to imports and exports.
A spike in flour sales and an increase in home cooked meals could signal the start of a new healthier relationship with food.
The government is focusing on the market to feed the UK but to avoid long-term risks and short-term emergencies a UK food plan is needed now
COVID-19 has brought about unprecedented unemployment and financial insecurity, but it’s not the first time people have faced challenges fulfilling some of their most basic needs.
Gathering supplies and indulging in sweet baked treats can make us feel better temporarily. Why do we seek out certain foods in times of stress and should we give in to cravings?
This transformation provides lessons for the rest of world, for shifting away from chemical agriculture towards a healthier system for people and the planet.
Hunger is increasing but community organisations, local government and the food industry are working to fill the gap.
Three foods and some cool stuff you should know about them.
Three foods and some cool stuff you should know about them.
Small-scale farmers are likely to be hit hard if open-air markets close due to coronavirus fears. This could have a longer-term impact on the food supply chain.
Since 2010 the number of Kenyans going hungry has been growing. The country now suffers from serious levels of hunger
With people panic buying and supermarket shelves empty, the country’s ability to feed itself is being tested.
Restaurants have always been about more than feeding city residents. During the 1918 flu pandemic, they were kept open as sites of social solidarity.
With shelves empty, wartime pages of the Australian Women’s Weekly show us how Australians have dealt with food shortages in the past: with creativity, ingenuity and good humour.
COVID-19 is showing us we must work collectively to put resilience alongside efficiency as the primary drivers for the systems we depend upon each and every day for food.
Research shows a wider impact than you might think, including on mental health and pain.
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
