Ultra-processed products have little or no intact ‘food’ remaining in them. And much-praised industry led reformulation is doing nothing effective about this.
As climate change alters temperature and rainfall patterns, yields of some crops are increasing while others decline. The net result: less food, especially where it’s most needed.
It’s relatively easy to grow a bunch of animal cells to turn into a burger. But to grow a steak made of cultured meat is a trickier task. Bioengineers must create organized, three-dimensional tissues.
Three scholars argue that agriculture is failing to sustain either the land or American farmers. They propose a modern version of the New Deal that centers on ecology and economic fairness.
Women might find themselves reaching for sweets and potato chips in the two weeks before their period, even if they don’t have a diagnosis of PMS. An OBGYN explains these cyclical food cravings.
Canada’s food guide does a great job explaining what we should consume, but it is tailored to the wealthy and the middle class and many on social assistance cannot afford to maintain it.
Pierre Raffard, Institut libre d'étude des relations internationales (ILERI)
While thought of as an unpretentious fast-food dish, the doner kebab is a symbol of the social, political and identity issues facing European society today.
To defend traditional Italian products such as meats and cheeses – delicious, but often high in fat and salt – the country’s government has launched an intense lobbying campaign to fight nutrition labels.
Governments need to think about global ways agricultural policies may affect the stability of the food system as a whole, beyond locally focused efforts to increase resilience in production.
According to a recent report, 30 per cent of web-browsing sessions will soon be done without a screen. Voice-enabled searches are becoming the norm, and that’s a problem for the food industry.