A prominent new paper reflects growing global sentiment amongst scientists and dieticians to review advice relating to the types of dietary fats we should consume for optimal health.
Academic rigour, journalistic flair
Articles on Food
Displaying 661 - 680 of 818 articles
Urban farms might be trendy, but they won’t replace rural agriculture anytime soon.
Well-intended efforts to reduce food waste could threaten some birds and animal species, a new paper has warned.
Being a “locavore” means choosing food that is grown locally, and is one way that you can play a role in feeding more people in a rapidly changing world.
The mighty banger is all things to all people … including vegetarians.
In the story of Manhattan’s Le Pavillon and its irascible manager, a food historian sees the rise and fall of French cuisine in America.
When the Normans conquered England, they brought their continental tastes with them.
Is food sovereignty possible in the global world we live in today? Yes, if governments can develop appropriate policies.
If bug-based foods are so good for the planet, why isn’t everyone eating them?
Humans have eaten insects for centuries, but western diets seem to have lost the taste for them.
In a warming world with a growing population and dwindling resources, we can no longer afford to eat food that’s bad for both our health and the environment.
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In part two of our podcast on rebooting, we explore what would happen if humanity was wiped out, take a look at a political comeback in France, and get a taste of a revamped US institution.
It may not be burgers for breakfast, but the diets that have launched some big online careers aren’t as healthy as you might think.
Food labels aren’t just nutritional information anymore: they’re moral statements about everything from fair trade to palm oil. But let’s not confuse shopping with effective political action.
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.
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.
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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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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
