Some older patients forego the food provided at their health care facility because it isn’t aligned with their religious and cultural preferences.
Rigor académico, oficio periodístico
Artículos sobre Food
Mostrando 241 - 260 de 824 artículos
A new study questions whether current global salt limits are too low. But don’t reach for the salt just yet – the guidelines are unlikely to change any time soon.
Wasting food feeds climate change but relatively small changes can make a big difference. Here are 6 to try.
Extreme weather is already having an influence on global food prices.
The hidden costs of industrial food production include immense health and environmental impacts. These include millions of deaths, climate change, pollution and biodiversity loss.
A new study provides a detailed way to calculate the climate impact of food production, which could lead to more sustainable farming policies and methods.
While the food insecurity rate held steady in 2020, the racial hunger gap increased.
Reusable containers may have to be reused many times to offset their negative environmental impacts - improving recycling infrastructure could be the answer.
The first restaurants in Paris were based on the medicinal powers of soup, but these establishments soon transformed into the temples to gastronomy we know today.
Black Americans’ contributions to some of the country’s most iconic dishes and spirits are finally starting to be recognized in the media and in museum exhibitions.
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.
Making environmentally friendly choices is complex: here’s a guide to help you at home or out shopping.
Farmers markets aren’t just for yuppies – they are increasingly serving customers at all social and economic levels, especially during the COVID-19 pandemic.
A new report calls for a greener and fairer food system in England.
‘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.
Pescatarians might frustrate purist vegetarians, but the issues surrounding fish are quite different to meat.
The COVID-19 pandemic accelerated their spread.
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.
The presence of pig bones in a refuse dump from Islamic Iberia can tell you a lot about who was doing the eating back then.
Principales colaboradores
-
Associate Professor of Hospitality Management, Colorado State University
-
Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
-
Professor of Food Policy, City, University of London
-
Professor, Food Economics, University of Guelph
-
Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
-
Senior Lecturer in Geography, University of Sheffield
-
Visiting Academic, Aston Medical School, Aston University
-
Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
-
Senior Lecturer in Food Systems, The University of Melbourne
-
Associate Research Scientist, Michigan State University
-
Former Lecturer in Nutrition and Dietetics, King's College London
-
Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
-
Chester D. Tripp Professor of History, Yale University
-
Reader in Intellectual Property Law, City, University of London
-
Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
