Removing a pre-existing right like cancelling the school nutrition programme is a retrogressive measure, and should only be done under very specific circumstances.
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Gardens require huge labour, and outcomes like health, well-being or food security are affected by systemic barriers people face in cities and schools.
Current expiration date system leads to confused consumers and wasted food.
The story behind the research can be as compelling as the results. Recording the effects of starvation, a group of Jewish doctors demonstrated their dedication to science – and their own humanity.
Soaring inflation in the US has been driven in part by large increases in the price of groceries – a burden that falls disproportionately on lower-income families.
Known as ting or amazimba, indigenous sorghum is resilient and rich in cultural and health benefits – yet crops are declining.
Technologies being developed for growing food in space have contributed to advances in agriculture and crops on Earth.
Open one of these to enjoy the romance of azure seas, cliff-clinging villages and herbal-scented gardens in this spectacular part of Italy’s coastline.
Cutting your grocery bill takes planning and flexibility – and knowing your budget. Here’s how to get started.
The global food system lacks resilience because it is too focused on keeping down costs.
About 7.7 million Somalis need emergency aid right now.
Since 1995, worldwide agricultural and food trade has more than doubled. It’s never been clearer that eating local produce is a powerful way to take action on climate change.
High food prices are exposing yet another risk of our hyper-concentrated global food system and strengthening the case for more diversified and decentralized alternatives.
New research using AI finds that trendy, unique-looking foods generate less social media engagement than traditional, normal-looking foods.
It sounds too good to be true. But the science on how different types of foods affect your glucose levels has been known for a long time.
Industry seeks to capitalize on regenerative agriculture, but standards that focus only on carbon or other select environmental metrics will undermine its transformative potential
Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
Perhaps what is most interesting about #Swedengate is not what it tells us about Sweden, but what it tells us about ourselves.
Over the past two years, labour restrictions, climate change and violent conflict have contributed to the record-breaking high prices of vegetable oil around the world.
It’s surprisingly difficult for most to make a profit.
Kontributor teratas
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Associate Professor of Hospitality Management, Colorado State University
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Professor of Food Policy, City, University of London
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Senior Lecturer in Geography, University of Sheffield
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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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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Senior Lecturer in Food Systems, The University of Melbourne
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Reader in Intellectual Property Law, City, University of London
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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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Chester D. Tripp Professor of History, Yale University
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Associate Professor, Food Economics, University of Guelph
