Food banks feed more than just society’s vulnerable members.
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Artículos sobre Food
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How microbes are the key ingredients when it comes to concocting a gourmet menu.
Growing population, growing demand for food, climate change: Australia’s rural lands are facing a number of pressures. So how can we sustainably use them in the future?
Climate change will make it harder to eat healthily.
Eating cats and dogs which have been violently dispatched remains a key element of South Korean cuisine.
Eating more frozen food could help us reduce waste, beat the obesity epidemic and have more money in our pockets – what’s not to like.
Fossil fuel emissions are slowing, but another major climate problem is becoming clear: food production.
About one in seven Americans report going hungry at some point during the year, a fact apparently far from the minds of the presidential candidates.
Scientists have discovered a type of sugar that could actually protect the liver.
Australians eat a lot of water. Nearly 500 L is required to produce the food each of us eats every day.
Farms on Sydney’s fringes supply 20% of the city’s food. That could drop by more than half if urban sprawl isn’t kept in check.
Mars’ product recall will be an expensive business.
We can tweak levels of a special vitamin that acts as an appetite control system.
Humans are programmed to chose colourful, symmetrical food. But ugly alternatives are cheap and cut waste.
We still look to plants, animals and foods to increase sexual desire, prowess or pleasure. But the scientific evidence shows experimenting with “natural” supplements can be risky.
Talking cows, talking pigs? It’s enough to send you vegetarian. Maybe …
Basic foods can fulfil a child’s nutritional needs at school and keep them energetic and alert.
Pop-up stores allow retailers to test demand for their product, while playing on customers FoMO - fear of missing out.
If New Year’s resolutions have you in an abstemious mindset when it comes to enjoyment these days, consider a pleasure recalibration based on ‘l'éducation du gout.’
Scientists are developing GM crops that don’t need pesticides and other chemicals to help them grow. Isn’t that what organic farmers want too?
Principales colaboradores
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Associate Professor of Hospitality Management, Colorado State University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Food Policy, City, University of London
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Professor, Food Economics, University of Guelph
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Senior Lecturer in Geography, University of Sheffield
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Senior Lecturer in Food Systems, The University of Melbourne
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Associate Research Scientist, Michigan State University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Chester D. Tripp Professor of History, Yale University
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Reader in Intellectual Property Law, City, University of London
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
