Could a spill by the cook fire have been popcorn’s eureka moment?
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Corn has its roots in Mexico about 9,000 years ago.
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Avocados are a thirsty crop with a carbon footprint that’s more than twice that of bananas.
We put together a list of staff recommendations of our podcast for your summer listening. This is a collage of the guests of those episodes.
(The Conversation Canada)
In this bonus episode, you’ll meet some of the producers who help make this podcast to revisit some of our favourite episodes from past seasons.
Fertilizer is a leading source of emissions of nitrous oxide, a planet-warming greenhouse gas.
pixdeluxe/E+ via Getty Images
The most comprehensive assessment yet of a powerful greenhouse gas shows which countries are driving the increase, and which ones are successfully cutting emissions.
sciencepics/Shutterstock
Aquaponics could help feed Martian colonies in the future and offer a sustainable food system on Earth.
The local food movement has gained momentum as people seek to support more sustainable and ethical food production practices.
(U.S. Department of Agriculture)
Local food systems are often hailed as being more sustainable than global food systems, but are these systems truly any better?
Nicoleta Ionescu/Shutterstock
It may be about repairing your self-image or playing twisted mind-games.
Tagging everyday food products could force prices up for consumers.
Gavin Rodgers/Alamy Stock Photo
Rising food costs mean more people are turning to the black market to feed themselves – but this has consequences for business and consumers.
Prostock-studio, Shutterstock
The free ecoSwitch app takes the guesswork out of sustainable food choices, empowering consumers to take matters into their own hands.
High food prices are a major threat to food security for many Canadians.
(Ian Mutto/Flickr)
Without a clear picture of the actual drivers affecting food prices, we lack the necessary information for developing policies that protect the rights and well-being of Canadians.
TarasM/Shutterstock
A big price is already being paid by the environment and society.
Andrew Bergin
The debate about pesticides often gets polarised, pitching farmers against consumers.
Companies can do more if they truly want to support healthier dietary patterns among adults and children in Canada.
THE CANADIAN PRESS/Cole Burston
Many food and beverage companies are not doing enough to positively shape diets in Canada, while positive examples show that public health commitments are achievable.
Small independent businesses may pass on the cost of import checks to customers.
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Physical checks on plant and animal products arriving from the EU will attract fees of up to £145.
Microbes make a home among the starch grains of your sourdough starter.
Daniel Veghte
You can thank yeast and bacteria for the distinctive taste and smell of the oldest leavened bread in history.
A Palestinian girl holds aloft an empty bowl to protest food shortages in Gaza on March 12, 2024.
Omar Qattaa/Anadolu via Getty Images
In Gaza, Sudan, Haiti and elsewhere around the globe, famine affects increasing numbers of people.
Carrots grown in home gardens typically look like this — but grocery chains seem to think consumers won’t buy them. Here’s where marketing education can make a difference and help eliminate food waste.
(Shutterstock)
New research suggests educators can play a crucial role in changing attitudes and actions about food waste and equip future marketing professionals with the tools to tackle sustainability challenges.
Michael Conrad/Shutterstock
Some farmers are bewildered and anxious about changes to the way they work.
Wasted fruits and vegetables are seen in a commercial garbage bin.
(Shutterstock)
Food waste is a serious emergency in Canada and around the world. Here are four practical steps we can take this Earth Day to eat more healthily, reduce food waste and save the planet.
Each subtle cultural or personal twist to a fermented dish is felt by your body’s microbial community.
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From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation. And these variations are reflected in your microbiome.