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.
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.
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…
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.
‘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.
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.
Senior Lecturer in Environmental Sustainability, School of Life and Environmental Sciences, Faculty of Science, Engineering & Built Environment, Deakin University
Professor of Public Policy, Psychology and Behavioral Science, USC Sol Price School of Public Policy, USC Dornsife College of Letters, Arts and Sciences