Fast-food restaurants can be comforting places, but when they saturate communities, they crowd out healthy food sources and leave residents less nourished.
Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
Australian supermarkets and fast food chains will soon be stocking a homegrown meat alternative that tastes and feels like meat and even sizzles on the barbecue.
Pierre Raffard, Institut libre d'étude des relations internationales (ILERI)
While thought of as an unpretentious fast-food dish, the doner kebab is a symbol of the social, political and identity issues facing European society today.
Living near lots of fast-food outlets doesn’t automatically encourage weight gain in your neighbourhood, but coupled with a lack of exercise facilities, it just might.
There’s an assumption that the poor eat more unhealthy fast food because it’s relatively cheap, leading some governments to try limit their access. Two researchers tested that assumption.
It doesn’t happen often that a multinational will blink when taken on by an individual. But a passionate campaigner’s successful crusade has shown how it can be done.
A global movement of low-wage workers is improving conditions for fast food employees and others in the U.S. and around the world. A Dartmouth labor historian examines the movement’s origins.
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.