The draft agenda for the UN urban development conference in Quito neglects the food systems on which the wellbeing of the world’s 4 billion city dwellers depends.
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Articles on Food
Displaying 681 - 700 of 824 articles
When botany and linguistics collide: pumpkins are fruits and there’s technically no such thing as a vegetable. But try telling that to a five-year-old and see how far you get.
Economic growth alone won’t end hunger. Good policies and programmes are needed, too. Scientists and researchers have a role to play in these initiatives.
A look at the diet of an Olympian – from ancient Greece to Rio 2016.
Chemicals that form in cooked food have been linked to cancer – but the full picture is more complicated.
Talking about food is a productive way to understand a complex world. The dinner table is a place where the shame of poverty is most acutely experienced.
Restaurants can open the ‘Doors of Perception’, too.
Chia, acai, quinoa, guradji - our supermarket shelves are awash with superfoods. They may well be healthy but in attributing magical qualities to these products are we glossing over an often-exploitative global food system?
Teenagers are heavily influenced by what their friends eat, to the extent that they forget about their parents’ cooking.
Scientists are on the hunt – just don’t try this at home.
We only have enough food stocks to last 3-5 days, and Brexit has suddenly made things seem worryingly fragile.
Congress is considering new legislation to unify and clarify what all those “use by,” “sell by,” “best by” dates on foods really mean. Here’s the (limited) science behind how those dates get set.
Lawmakers reach a deal on national labeling rules for foods that contain GMOs, but if passed, it won’t give consumers what research has shown consumers want.
The Senate has just reached an agreement for a national system to label foods with genetically modified ingredients. What do consumers actually want from GM food labeling?
There are a number of efforts on the African continent aimed at helping people overcome food insecurity. Even though some progress has been made, the situation remains bleak.
Forget the main stage headliners, the real festival heroes might be selling you crocodile burgers and mango smoothies.
Feeding Melbourne generates over 900,000 tonnes of edible food waste every year, enough to feed more than 2 million people.
Have you ever wondered how freshly baked bread gets its a golden brown crust, or why coffee beans smell so good? You can thank the miracle of the Maillard reaction.
Locavore, freegan, kangatarian, flexitarian … what we eat has become a moral minefield. Religions have long enforced food-related prohibitions, but in a secular context we could do with a little less moralising at the kitchen table.
Is there such a thing as brain food?
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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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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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
