Food security emerged as a major issue for women nearing the end of their lives in Malawi.
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Articles on Food
Displaying 301 - 320 of 821 articles
The Singapore Food Agency has approved US food company Eat Just’s cultured ‘chicken bites’ for sale.
Here’s all the things you need to know about the mighty egg.
Tab was Coca-Cola’s first foray into the diet soda market. Though the brand went on to build and maintain a legion of devoted fans, its days are numbered.
The oils in fish are excellent buffers against disease. Why don’t we eat more fish?
Launched in Brisbane in 1985, the final 9 stores will close this Sunday. Australia’s tastes have changed.
Marine fish could serve as a crucial global emergency food supply in times of crisis, if marine ecosystems were in a healthy state to start with.
The ex-combatants’ food memories show how they continue trying to make sense of both their past and present experiences of violence.
School food programs should be key elements of governments’ COVID-19 responses. In planning these, the relationships that are part of providing food matter.
We found 92 threatened species reported in industrial catch records. This is shameful and unnecessary.
New research suggests individual bees are born with one of two learning styles – either curious or focused. Their genetic tendency has implications for how the hive works together.
Digitising healthcare and exporting more sustainable protein alternatives are just some ideas that could help Australia’s economy return to form.
Many of us don’t get an adequate amount of nutrients.
We looked at 37 studies which show eating ultra-processed foods is bad for our health. So why are we eating more of them than ever before?
Nurturing enthusiasm for growing food closer to home could benefit people, wildlife and the global food system.
Reducing our intake of discretionary foods such as cakes, biscuits, pizza and hot chips is the best way we can make our diets more sustainable.
To reduce the prevalence of diabetes in Malawi, efforts to promote healthy eating should target the entire population and not only people who have diabetes.
Our “food reward” system is powerful – and is largely behind why we crave unhealthy foods.
The food industry’s tactics are designed to reduce the likelihood of the government adopting global recommendations to tackle obesity.
Aboriginal people once used native grasses to produce bread. So let’s resurrect Australia’s ancient breadmaking tradition.
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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
