The statistics point remorselessly towards obesity being a symptom with an underlying social cause. That should completely change the approach to dealing with it.
Academic rigor, journalistic flair
Articles on Food
Displaying 561 - 580 of 832 articles
Why kitchen hygiene is just as important for athletes as what is on their plate.
The mountainous Gangwon province, home of the 2018 Olympics, boasts some unique fare. A Korean professor describes her favorite dishes, from Korean surf and turf to tofu as soft as ice cream.
Food is just food … or is it?
Some inventive prison inmates have a surprisingly varied and satisfying diet.
Diets aren’t just about losing weight. There are other things to consider.
There are some interesting animal studies on kombucha but the jury is still out on whether it’s any healthier than tea.
If your New Year’s resolutions include improving your diet, it’s worth thinking about eating healthier for the planet.
Biofortification – enhancing the micronutrient concentration of staple crops – offers a sustainable solution to hidden hunger.
Despite Australia being considered the ‘lucky country’, 15% of us still experience food insecurity. Meanwhile, 40% of edible food is thrown away before it even reaches the market.
Congress is drafting the 2018 farm bill, which will guide agriculture, nutrition, trade and rural development policy. A former agriculture secretary explains how this bill reaches far beyond farms.
Canadians are increasingly invested in their food – where it comes from, how it’s produced, and whether it’s healthy. Here are some predicted food trends for 2018.
Understanding the psychology behind why we overeat can help us to consume less.
Why is there so much consumer interest in recreating Christmas dinners from the past?
Tasty, nutritious, traditional – it’s a seasonal superfood. Here’s the evidence.
A researcher warns that the sugary treats of the holiday season can set the stage for children’s long-term health and academic success if left unchecked.
Food fraud and safety concerns are an ongoing problem in the agrifood sector— could blockchain technology be a solution?
From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
Whole milk has more calories but there’s little evidence skimmed is healthier.
The global mushroom industry is worth $35 billion yearly and growing. But mushrooms and other fungi play important ecological roles that scientists are still learning about – and some may be endangered.
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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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Professor, Food Economics, University of Guelph
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Senior Lecturer in Geography, University of Sheffield
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Visiting Academic, Aston Medical School, Aston University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Associate Research Scientist, Michigan State University
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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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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Reader in Intellectual Property Law, City, University of London
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Senior Lecturer in Food Systems, The University of Melbourne
