Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.
Catherine Price, sociologist, and Nicola Patron, synthetic plant biologist, discuss the promises, dangers and concerns around gene edited and GM crops.
Farmers markets aren’t just for yuppies – they are increasingly serving customers at all social and economic levels, especially during the COVID-19 pandemic.
‘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.
Converting food waste to animal feed – or reducing it altogether by supermarkets working with farmers – could save millions of tonnes of food from being discarded. It could also help raise animal welfare standards.
GM proponents say the technology leads to better crop yields and may solve food shortages and reduce pests. Opponents say GM is a threat to the environment and humans. So where does the truth lie?
The cost of food that gets trashed anywhere between the farm and your plate is hundreds of billions of dollars a year in just the US. But a lot can be salvaged as ingredients for other food products.
How to keep food prices down? Use technology to change the way we produce food and public policy to ensure there’s a fair price put on things like climate change, human labour and animal welfare.
Behavioral economics, long employed in grocery stores to guide customers to certain products, could be employed by food banks and pantries to encourage healthier choices.
Ontario’s proposed Food Literacy Act for Students, a first in Canada, would mean students in grades 1-12 have opportunities to grow food and prepare food and learn about local foods.