What makes a good egg? The ethics of chocolate is complicated and often hard to decipher with confusing marketing claims on some product packaging.
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Endemic to Madagascar, voatsiperifery is one of the secrets of the world’s top chefs. But it has to be grown in a way that preserves its environment and guarantees producers a fair income.
The 5th Edition of the Chocolate Scorecard reveals that some retailers are lagging when it comes to selling sustainable products.
Knowing which fish to buy can be confusing, but certain eco-labels can help decipher whether wild-caught, farmed or organic salmon is best for the environment.
A guaranteed basic income is a promising tool for contributing to sustainability and justice across agriculture and fishing sectors.
In light of the changes caused by the pandemic, it is clear that food autonomy as a frame of reference for reorganizing the Québec food system is not enough.
Indonesians are consuming more and more processed foods, including sugary drinks, salty snacks, junk food, and unhealthy fats. These changes take a toll on people’s health, as well as the environment…
Official estimates indicate that meat consumption is falling in the UK – but not all of the data agrees.
Healthier and more sustainable food could be made cheaper as meat and dairy becomes more expensive.
Known as ting or amazimba, indigenous sorghum is resilient and rich in cultural and health benefits – yet crops are declining.
In three different experiments, plant-based meal sales rose when there were more menu options.
Ultra-processed foods that contributed the most dietary energy for Aussies included ready-made meals, fast food, pastries, buns, cakes, breakfast cereals, fruit drinks, iced tea and confectionery.
Insects have long been identified as a protein-rich and nutritious food, and are eaten across various cultures outside the West – including across Africa, Asia, and Latin America.
It’s a great time to buy sustainable Australian seafood, from cheaper lobster to farmed prawns and oysters. Here’s how.
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
The process that brought you your morning latte could have produced half a kilogram of CO₂.
Nurturing enthusiasm for growing food closer to home could benefit people, wildlife and the global food system.
Moving classes outside deserves serious consideration not only for better ventilation, but also to introduce more education devoted to learning on, from and with the land.
Satellite technology and machine learning are helping track down illegal and environmentally damaging ‘dark fleets’ of fishing boats.
As the world deals with COVID-19, the sustainable use of wild species is a critical coping and resilience strategy.
Principais colaboradores
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Canada Research Chair in Equitable and Sustainable Food Systems, Lakehead University
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Assistant Professor, Environmental Studies, Queen's University, Ontario
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ARC Future Fellow and Sydney Horizon Fellow, School of Public Health, University of Sydney, University of Sydney
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Associate professor, The University of Queensland
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Professor, Climate Change Cluster, University of Technology Sydney
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Professor of Environmental Economics, University of Oxford
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Senior Lecturer in Environmental Sustainability, School of Life and Environmental Sciences, Faculty of Science, Engineering & Built Environment, Deakin University
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Professor of Natural Sciences, UCL
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Senior Lecturer, Department of Media and Communications, Faculty of Arts and Social Sciences, University of Sydney
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Professor and DST/NRF Bio-economy Research Chair, University of Cape Town
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Lecturer in Operations Management, University of Sussex Business School, University of Sussex
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Professor of Public Policy, Psychology and Behavioral Science, USC Sol Price School of Public Policy, USC Dornsife College of Letters, Arts and Sciences
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Chester D. Tripp Professor of History, Yale University
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Associate professor, Global Change Institute, University of the Witwatersrand
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Professor of Public Health Nutrition, Institute for Physical Activity and Nutrition, Deakin University
