It doesn’t always pay to know what’s really in your food – but it’s fun to find out, anyway.
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Surveys suggest fewer than half of Americans are looking forward to lab-grown meat. A moral psychologist examines common objections and why for the most part they’re not logical.
Your stomach works very hard with some other body parts to break down food into small pieces. Your body takes in what it needs and the rest is turned into poo.
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Once crops have been harvested, farmers experience wastage and loss of food all over Africa.
Prabowo Subianto spoke in normative terms and failed to criticise Joko Widodo’s work.
Today’s production of more, better food from the same amount land means that tomorrow’s population may not go hungry.
Both diets can help to lower cholesterol, but which is better?
Mindful eating can help to reduce emotional eating and promotes the consumption of smaller portions and fewer calories.
Cats and dogs in the UK eat billions of tonnes of meat every year, but insect pet food could change this.
Even if there are delays, Britain produces half of the food it consumes and trade with the EU will not stop overnight.
Victorian Britain laid the foundations for today’s overconsumptive meat industry. Might it also show us a way out?
Agriculture and the environment don’t need to be at odds with each other. They are more closely interdependent than we realize.
Your tongue, saliva and nose work together to help you taste your food.
In a world where products are just a few clicks away, foragers continue to seek out their food.
Research shows that managed honey bees may pose a threat to free roaming honey bee populations.
Food education in Australia tends to be patchy, and doesn’t fully met the present and future life needs of students and their families.
What to do with those Christmas dinner leftovers.
Follow these food safety tips to keep everyone happy and healthy this festive season.
In the UK the equivalent of four million Christmas dinners are wasted every year.
The chocolate industry is undergoing significant change at the moment, both for better and worse. Here are three trends on the positive side of things.
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
