The heatwave is unlikely to cause the price hikes of 1976 for a number of reasons.
Rigor acadêmico, estilo jornalístico
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Why are consumers so reluctant to embrace genetically modified foods? A new study suggests agricultural biotech companies are failing to show consumers a personal benefit to buying GM foods.
Whether being called ‘curry munchers’ or pigeonholed as authorities on a dish largely invented by the British, diasporic South Asians are emulsified in a deep pool of curry.
Vermonters’ views on labels for genetically engineered foods shed light on consumers’ views, as the federal government considers mandatory labels.
The gooey treat couldn’t have become popularized without the technological advances of the Industrial Revolution, which brought cheap sweets to the masses.
The Trump administration wants to streamline federal food safety efforts under one roof as part of a sweeping new plan to reorganize government.
New technologies do not discriminate between the promotion of a healthy or unhealthy diet. It’s how we apply them that matters.
Restaurants are playing an increasingly influential role in how we live. We not only patronize them more often, they also influence our choices at the grocery store.
Charcoal is more likely to rid your gut of vitamins and minerals than it is to boost your health.
Microplastics in seafood are well recorded but there are many other sources.
The case of the start-up Phenix shows that the fight to reduce food waste requires a regulatory context that encourages innovation at the level of the business ecosystem.
Sausages, bacon, eggs, mushrooms, tomatoes, beans, bread and hash browns. All are accounted for.
An audio version of an in depth article about the 18th century Enlightenment thinkers who promoted the potato as a way to build a healthy and productive society.
Food safety issues are at heart political.
Obese people don’t have more frequent or intense food wanting episodes than lean people, but they do enjoy their food less.
The right diet, combined with moderate low-impact exercise, can benefit people with osteoarthritis.
Perhaps you’ve noticed something unusual in the bathroom after you consume this healthy spring vegetable. A Speed Read explains there’s two parts to the stinky puzzle: production and perception.
Shakespeare wrote of the ‘seven ages of man’, and our appetite for food changes as we age too – with implications for our health.
Recent studies have shown that we may be able to train ourselves to become more sensitive to certain tastes, which leads to feeling more full and satisfied after eating a meal.
With demand for meat alternatives growing, the meat industry is getting protective over names such as ‘vegetarian sausages’.
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
