Congress is considering new legislation to unify and clarify what all those “use by,” “sell by,” “best by” dates on foods really mean. Here’s the (limited) science behind how those dates get set.
Protesters in California against GM foods and agro-chemicals.
Lucy Nicholson/Reuters
Lawmakers reach a deal on national labeling rules for foods that contain GMOs, but if passed, it won’t give consumers what research has shown consumers want.
Social research shows that consumers want a say in GM food labeling.
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The Senate has just reached an agreement for a national system to label foods with genetically modified ingredients. What do consumers actually want from GM food labeling?
Africa must adopt an integrated approach to effectively reduce hunger, food insecurity and malnutrition.
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There are a number of efforts on the African continent aimed at helping people overcome food insecurity. Even though some progress has been made, the situation remains bleak.
A chance to shine: festivals bring fringe benefits.
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Have you ever wondered how freshly baked bread gets its a golden brown crust, or why coffee beans smell so good? You can thank the miracle of the Maillard reaction.
We talk about food with moralising – and judgemental – language.
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Locavore, freegan, kangatarian, flexitarian … what we eat has become a moral minefield. Religions have long enforced food-related prohibitions, but in a secular context we could do with a little less moralising at the kitchen table.
Two very popular – and seemingly contradictory – food trends are gripping Australia at the same time. Ultra healthy and extravagantly indulgent eateries are actually fulfilling the same elite-driven desire for food that’s creative, hand-made and rare.
How many Australian children know what meat is before it shows up on their plate?
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We’re a nation of meat eaters but city dwellers may have trouble discussing the origin of a steak with their offspring. And though there are programs teaching children how vegetables grow, there aren’t too many that involve raising an animal for food.
Kangaroos are much lighter on the land than sheep and cows.
Kangaroo image from www.shutterstock.com
John Newton, University of Technology Sydney e Paul Ashton, University of Technology Sydney
Australians will happily eat boat noodle soup with beef blood stirred through it or stinking tofu – but not quandongs or akudjura. Yet overcoming ‘food racism’ and eating native produce could be a powerful act of culinary reconciliation.
Food is being deconstructed, politicised, scrutinised and replaced altogether.
AAP
When did food become such a big deal to academics, politicians and pop culture alike? From paleo evangelicals to taxes on sugar, everyone’s got an opinion about what’s on your fork.
When you think about it, it’s a bit strange to view food through a lens of “meat” and “not meat” – especially when plants consume animals, and vice versa.
From crossing cultural barriers with a cake, to starvation used as a brutal tool of war, Australian soldiers’ letters and diaries reveal an urgently important relationship with what they ate.
Food parcel handouts have topped 1m in the UK.
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