New research suggests educators can play a crucial role in changing attitudes and actions about food waste and equip future marketing professionals with the tools to tackle sustainability challenges.
Food waste is a serious emergency in Canada and around the world. Here are four practical steps we can take this Earth Day to eat more healthily, reduce food waste and save the planet.
From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation. And these variations are reflected in your microbiome.
School food can connect people powerfully to their local lands, resources and economies, and be a tool towards reconciliation with Indigenous communities.
Researchers and co-chairs of the Canadian Association for Food Studies’ School Food Working Group explain what Ottawa should prioritize to ensure its national school food program succeeds.
We speak with Hilal Elver, the former UN Special Rapporteur on the Right to Food and current University of California professor about the looming famine in Gaza after months of Israeli attacks.
From replacing meat with pulses to eating more eggs, these top tips will reduce the environmental impact of your diet while improving the nutritional value and cutting costs.
In the face of growing social and environmental challenges, organizations in the food and agriculture sector are increasingly turning to nature for inspiration.
New research shows how university garden initiatives can help drive transformative change and nurture a new generation of environmental and socially conscious change-makers.
The nutritional needs of bees are complex and monoculture crops aren’t providing a diverse diet. Introducing more diverse wildflower meadows and green spaces could benefit wild pollinators.