As I was growing up, any time my mother suggested buying mussels or cockles for dinner, my gran would pipe up with the old adage that “you should only be eating shellfish when there’s an ‘R’ in the month…
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Artículos sobre Food
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Smartphones at the table. Food blogs. Photographs of perfect meals posted online before anyone has taken a bite. Amateur restaurant reviews. Many people don’t just want to cook good food and eat it. They…
An EU decision to allow health claims to be made about fructose has angered obesity experts who blame the fruit sugar for rising obesity levels in the US. The decision allows food and drink manufacturers…
Printing food seems more like an idea based in Star Trek rather than in the average home. But recent advances in 3D printing (known formally as additive manufacturing) are driving the concept closer to…
Protein is a shrinking part of the diets of humans and animals. The deficiency is spreading rapidly across the world, but is particularly pronounced in Africa, even though many sources of protein can be…
Across Europe and the US, the cost of treating food allergies is incredibly high. The reasons remain unclear but rates of food allergies in the UK have risen sharply in the past 20 years and hospital admissions…
The School Food Plan for England released last week is supposed to be the blueprint that improves lunches in schools across the country. The important role of head teachers, a funding commitment from the…
Australia has some of the world’s most ancient soils, many of which grow delicious produce. In this series, “The good earth”, soil scientist Robert Edis profiles some of those soils and the flavours they…
Foundation essay: This article on food waste by Tim Lang, Professor of Food Policy at City University London, is part of a series marking the launch of The Conversation in the UK. Our foundation essays…
The National Food Plan, launched on May 25, spelt out the government’s intentions for Australia’s food industry. Several advocacy groups and academics have highlighted the flawed assumptions in the plan…
The amount of scrap food thrown away worldwide is staggering. WRAP, a government-funded non-profit set up to encourage recycling and clamp down on waste, reports that in the UK we discard more than 7.2m…
Food safety, availability and affordability are now global issues. Rapid urbanisation has increased demand for food in cities, where most people now live. Growing demand for food has been met by growth…
As we gather to share a meal with friends and family this festive season, it is the ideal time to reflect on our relationship with food, including our dependence on those who grow it for us. Australians…
In recent weeks Australia’s PM, a shadow minister, and a state premier have heralded the opportunities for Australian farmers to capitalise on a global food-shortage and, in particular, rising demand for…
Eating a home-cooked meal up to five times a week could add years to your life, researchers have found. People who cooked…
“Reduced salt” labels on foods give the perception of reduced flavour, regardless of whether or not they actually contain…
Thousands of people have experienced disturbances in taste after eating pine nuts, but the cause remains unknown. A bitter…
What is seen as a staple food for many babies may be detrimental as researchers have found that babies who were spoon fed…
A person’s state of mind may influence how physically satisfied they feel after a meal and how likely they are to consume…
Taxing sugary drinks could reduce the amount consumed by almost a quarter, according to an America study. Yale University…
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
