A plate of fufu, a meal common in West Africa.
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The preparation of ancient meals in prehistoric West Africa combined vegetables, pulses, tubers and, possibly, herbs and spices.
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Eating more plant-based foods is great for your health, for farm animals and the environment.
A man pairs Kenyan maize flour staple ugali with a traditional vegetable known as murenda (jute mallow).
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Facing a growing bias against indigenous crops, Kenyan researchers set out to showcase the value in local options - and set a global standard.
Transplanting lettuce seedlings from greenhouses to fields in mid-May at VanderWeele Farm in Palmer, Alaska.
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Homegrown tomatoes and corn in Alaska? Climate change could make it possible in the 2030s and ‘40s – a rare silver lining for this fast-warming state.
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Vegetables, fruits and legumes are nutritious and sustainable – but subsidies overwhelmingly neglect them.
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Taking lessons from the past could help enrich our diets for little cost
Cancer causing molecules are abundant in processed meats.
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Whether these chemicals are harmful to our health depends a lot on what molecules they interact with in our body.
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Dried foods are a staple in many Aussie diets, but the industry is under threat as recurring drought makes fruit and vegetables harder to process.
Largely as a result of school nutrition programs, today’s kids are eating more fruits and vegetables.
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New research shows both adults and kids are eating more nutritious food. But minorities and low-income populations still lag behind the rest.
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While 2020 is now behind us, some of us may still be hanging on to a few COVID kilos. Shifting them can start with a few simple changes.
Affordability issues mean low-income households could eat more unhealthy amid COVID-19.
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Although 52% of the UK’s food needs are currently met by domestic production, the remainder is heavily dependent on imports from the EU.
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Pandemic border restrictions are keeping seasonal crop pickers from the Pacific out of New Zealand. Would adapting the quarantine system help?
The ‘three sisters’ are staple foods for many Native American tribes.
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For centuries Native Americans intercropped corn, beans and squash because the plants thrived together. A new initiative is measuring health and social benefits from reuniting the “three sisters.”
The more fruit and vegetables consumed, the lower the risk.
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Those who ate the most fruit and vegetables daily had a 50% lower risk of developing type 2 diabetes compared to those who ate little or none.
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A new study shows high-fibre brown rice also contains more arsenic than white rice – so which is better for you?
Also known as ‘arugula’, rocket belongs to the same plant family as broccoli and kale.
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Whether you like the taste of rocket or not, these leafy greens actually have many health benefits, including anti-cancer properties.
In some households, children have been learning to cook and bake while parents are home during the pandemic.
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A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
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A gardening supply shortage during the pandemic showed our ill-preparedness to grow our own food. Permanent backyard veggie gardens can help us survive the next crisis, and provide everyday benefits.
During coronavirus lockdowns, gardens have served as an escape from feelings of alienation.
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What drives people to garden isn’t the fear of hunger so much as hunger for physical contact – and a longing to engage in work that is real.
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A spike in flour sales and an increase in home cooked meals could signal the start of a new healthier relationship with food.