Anti-nutrients naturally occur in food and can block the amount of other nutrients available for your body to use. But their effects aren’t all bad, which is why they’re undergoing an image makeover.
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Your local ducks (and other wild birds) will thank you.
There are some factors you can’t change about your metabolism. But there are things you can do to influence how much energy your body uses over the course of the day.
The Christmas holidays can sometimes feel a little unhealthy but the ingredients that makeup a Christmas pudding are pretty nutritious.
COVID-19 showed us we can’t necessarily have anything we want at any hour of the day, or in any season.
Culinary invention is a reinterpretation of heritage. The success of the tourtine in this pandemic year suggests that we feel the need to rethink the traditional dishes of the holiday season.
Although 52% of the UK’s food needs are currently met by domestic production, the remainder is heavily dependent on imports from the EU.
Biblical texts contain many references to food, reflecting the complex symbolism in the preparation and sharing of food.
The most eco-friendly way to cook your meals revealed.
The boxes and bags people get from food pantries contain healthier food than you might suspect.
Avoidant restrictive intake food disorder is a relatively new condition that researchers are only beginning to understand.
Singapore has approved ‘chicken bites’ containing meat grown in vitro. But not all animal advocates are happy about this.
Food security emerged as a major issue for women nearing the end of their lives in Malawi.
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.
Principais colaboradores
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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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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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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Associate Research Scientist, Michigan State University
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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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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Reader in Intellectual Property Law, City, University of London
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Senior Lecturer in Food Systems, The University of Melbourne
