Menú Close

Artículos sobre Food

Mostrando 1 - 20 de 832 artículos

We put together a list of staff recommendations of our podcast for your summer listening. This is a collage of the guests of those episodes. (The Conversation Canada)

Some of our favourite episodes you may have missed: Don’t Call Me Resilient podcast

In this bonus episode, you’ll meet some of the producers who help make this podcast to revisit some of our favourite episodes from past seasons.
Fertilizer is a leading source of emissions of nitrous oxide, a planet-warming greenhouse gas. pixdeluxe/E+ via Getty Images

Food has a climate problem: Nitrous oxide emissions are accelerating with growing demand for fertilizer and meat – but there are solutions

The most comprehensive assessment yet of a powerful greenhouse gas shows which countries are driving the increase, and which ones are successfully cutting emissions.
Companies can do more if they truly want to support healthier dietary patterns among adults and children in Canada. THE CANADIAN PRESS/Cole Burston

How big food companies can do more to create healthier food environments

Many food and beverage companies are not doing enough to positively shape diets in Canada, while positive examples show that public health commitments are achievable.
Carrots grown in home gardens typically look like this — but grocery chains seem to think consumers won’t buy them. Here’s where marketing education can make a difference and help eliminate food waste. (Shutterstock)

How marketing classes can rescue ‘ugly produce’ from becoming food waste

New research suggests educators can play a crucial role in changing attitudes and actions about food waste and equip future marketing professionals with the tools to tackle sustainability challenges.
Each subtle cultural or personal twist to a fermented dish is felt by your body’s microbial community. microgen/iStock via Getty Images

Fermented foods sustain both microbiomes and cultural heritage

From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation. And these variations are reflected in your microbiome.
By linking local food supply to foods prepared and served at schools, we unlock other potential connections. Fishing boats in St. John’s, NL, in April 2021. THE CANADIAN PRESS/Sarah Smellie

4 school food program considerations based on insights from Newfoundland and Labrador

School food can connect people powerfully to their local lands, resources and economies, and be a tool towards reconciliation with Indigenous communities.

Principales colaboradores

Más