The pandemic has disrupted local, regional and national supply chains, making the problem of hunger in India much worse.
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Articles on Food
Displaying 321 - 340 of 821 articles
The COVID-19 crisis highlights the importance of supply chains. But even with the increased recent attention, most supply chains remain murky. Consumers can play a key role in lifting that cloud.
If it weren’t for historical and biological happenstance, few would be eating avocados today.
A new UN report shows that hunger and food insecurity are rising worldwide. The COVID-19 pandemic is adding to this trend, but is not the major driver.
Duckweed is the perfect space food: small, fast-growing and nutritious. By studying how light levels changed the production of radiation-fighting antioxidants, researchers made it even better.
Hip food offerings can signal that a neighborhood is gentrifying – especially when they repackage traditional foods for wealthy white eaters.
We found less than half of all eligible foods carried health star ratings, and those that did were skewed towards foods with higher ratings. It’s time to make ratings mandatory.
Access to culturally appropriate food may be key for newcomers to build connections with their communities.
Shortages and price increases from the coronavirus pandemic are spotlighting solutions to future meat supply chain disruptions.
Frogs are harvested as food by the millions every year. A new study shows that uncontrolled frog hunting could drive some populations to extinction by midcentury.
Haphazard development of abattoirs without environmental and health considerations in Nigeria can only invite diseases – and potentially pandemics such as COVID-19.
Pickers, purifyers and producers are all working flat out.
The colour, size, shape and weight of your cutlery and crockery affect how you eat. Your popcorn can seem saltier and your coffee sweeter.
Food can be a great way of breaking out of the confines of lockdown.
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
Winter is when porridge really comes into its own. From Paleolithic times to workhouse gruel to hipster health bowls, this simple dish is warming and nourishing.
A food historian explains how the popular boxed dinner played an important role in kitchen science, wars and women’s liberation.
It’s hard to eat while wearing a face mask, and social distancing isn’t easy in restaurants’ normally tight quarters. An infectious disease expert offers some tips on what to look for to stay safe.
Should I wear a mask and gloves in the grocery story? Sanitize my food? A food virologist takes on the top questions people are asking as they shop for food amid the coronavirus pandemic.
During these stressful times, if you find yourself reaching into the pantry of your past, you’re probably not alone.
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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
