The world is facing one of the century’s biggest challenges: How to nutritiously feed the growing population, address climate change and not destroy the ecosystems on which we all depend for life.
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Articles on Food
Displaying 181 - 200 of 815 articles
A new study finds that by 2030, less than one-third of the world’s major crop harvests will go directly to feed people.
Experts say making meals available to all students reduces the stigma associated with a free lunch.
Rising food prices are not an easy fix and we shouldn’t be pretending otherwise.
Grain and fertilizer shortages, higher shipping costs and a strong dollar are all pushing food prices up and increasing hunger in dozens of vulnerable countries.
As lockdowns went into effect in the spring of 2020, many people took up gardening as a coping mechanism. But will a hobby born out of a crisis recede as life returns to normal?
Meat has been a marker of class and gender divides, sparked scientific revolutions and has been at the centre of wars.
Ending GST on some foods is being touted as a way to reduce food poverty. But cheap food comes with a high environmental and health cost. Is there a way to value food but reduce hardship?
A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
Many of Africa’s large aquatic animals, such as dolphins, manatees and turtles, are being killed for meat.
The ‘fool the eye’ cakes hearken back to popular paintings from another period in American history when there was anxiety over fakes, fraudsters and misinformation.
Grocers must find a way to add value and affordability for consumers.
Egypt is already feeling the impact of the war, which has led to recent cancellation of tenders due to lack of offers, in particular from Ukraine and Russia.
The Russian invasion of Ukraine will have global impacts far beyond the region directly involved in the fighting. Food prices will increase, and the effects will be felt by the most vulnerable.
Far from just a gathering with friends, Australian picnics have long been associated with the political – from trade unions to feminist resistance.
Our new technology to recycle food waste into prebiotics uses no toxic chemicals and no fossil fuels.
Scientists are just beginning to decode the genetic messages in your food – and how that may affect your health.
The recent US ban on avocado imports from Mexico underscores the risks of being so heavily reliant on a product that comes from one region in one country that’s rife with violence and corruption.
Russia’s invasion will likely accelerate the fastest inflation in 40 years, increasing the risks for the overall US economy.
Facing a growing bias against indigenous crops, Kenyan researchers set out to showcase the value in local options - and set a global standard.
Top contributors
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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
