Ultra-processed foods have been blamed for rising obesity and poor health. But with advances in food science, could they become part of the solution to modern nutritional challenges?
Academic rigour, journalistic flair
Articles on Food
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Climate change disrupts community stability, especially when it leads to food shortages and displacement. Governments must work with communities to set up policies to prevent this.
This playlist of podcast episodes invites listeners to engage in learning and unlearning; to acknowledge the tragic legacies of residential schools and to move beyond a single day of remembrance.
If the legislation passes, the new label would be centered on the front of the package. But it’s an add-on, not a replacement for the existing label.
The world faces compounding crises in food availability. Efforts in Sierra Leone to address these challenges could serve as a foundation for wider food security initiatives.
China is South Africa’s biggest opportunity for agricultural exports.
A cheeky muesli bar or sports drink may not seem too harmful but there are health risks for athletes to consider.
Seeing the world with a restricted color palate seems to tone down an emotion-based resistance to new foods.
Plant-based protein sources can be as effective as animal-based protein sources to build muscle in older adults.
In Canada, where fewer than 10 per cent of kids regularly eat school-provided meals, parents, especially mothers, are left to juggle school lunches, often under major pressure.
Are you stuck in a cycle of endless diets? Consider these questions before starting a new one.
Tackling food insecurity in Canada needs a more systemic, structural approach that moves beyond relying on reactive, short-term solutions like food banks.
New research on food-ordering kiosks introduces the social dynamics at play and offers alternatives for designing a more effective and customer-friendly self-service process.
The popularity of the Mediterranean diet reveals a society in crisis, because it is the opposite of our way of life.
A tool was needed to understand what drives people’s food choices in emerging economies.
Humans rely on a very narrow selection of plant and animal food products – but more diversity could boost local and regional economies.
Just like fires can contaminate municipal water systems by melting pipes, farms’ and ranches’ water supply systems are at risk. A first-of-its-kind study after the Maui fires explores the harms.
Eating too fast causes bloating, indigestion and trapped gas. It has also been linked to cardiovascular problems and metabolic syndrome.
Eating sustainably is more feasible than most realize. These four tips can help reduce the footprint of your kitchen while also helping you live a more healthy life.
Hiring managers in the food service industry often emphasize the importance of finding the right “fit” when hiring new employees. But does everyone have the same chance to fit in?
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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 St George's, 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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Chester D. Tripp Professor of History, Yale University
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Senior Lecturer in Food Systems, The University of Melbourne
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Reader in Intellectual Property Law, City St George's, University of London
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Associate Research Scientist, Michigan State University
