Shoppers struggle to make sense of food labels – and aren’t always sure what they’re eating.
Academic rigour, journalistic flair
Articles on Food
Displaying 401 - 420 of 816 articles
It’s long been known that our diet choices help determine our carbon footprint. But do you know which of your favourite foods are the most water-hungry?
It’s essential to consider the food industry’s role when it comes to food environments that offer unhealthy, cheap and enticing options.
Canadian politicians on the campaign trail would do well to mention issues of food security. At least 55 per cent of Canadians are worried about how they will continue to pay grocery bills.
Certain wasps and flies which lay their eggs in specific species such as aphids could be a sustainable form of pest control.
If you’re hungry for information on how we talk about food, this will put a damper on it.
A seasonal diet could reconnect people with nature’s rhythms.
Multicultural market places in big cities like Toronto and Vancouver may seem like an equalizing market force. But the availability of diverse foods says nothing about the equity of ethnic groups.
Prodded by Michelle Obama and other government leaders, Walmart and other major US retailers vowed to build hundreds of stores in food deserts. What happened?
The typical American’s annual household carbon footprint is over five times the world per capita average.
New research on consumer behavior shows that we tend to match some types of choices the people around us make, but not others.
Disgust has its evolutionary advantages, but is also a barrier to more sustainable consumption. Marketing may help.
South Australia has lifted its moratorium on GM crops, while Tasmania has extended its ban. But the question should no longer be a simple binary of being “for” or “against” GM technology.
A new IPCC report has called for radical changes in food production to avoid catastrophic climate change. Rice-fish farming and mixed crops could help.
Margaret Fulton built a long-lasting career on the provision of sound, trustworthy cookery advice.
Ultra-processed products have little or no intact ‘food’ remaining in them. And much-praised industry led reformulation is doing nothing effective about this.
As climate change alters temperature and rainfall patterns, yields of some crops are increasing while others decline. The net result: less food, especially where it’s most needed.
The food system urgently needs to be redesigned if we are to avoid crisis.
It’s relatively easy to grow a bunch of animal cells to turn into a burger. But to grow a steak made of cultured meat is a trickier task. Bioengineers must create organized, three-dimensional tissues.
Three scholars argue that agriculture is failing to sustain either the land or American farmers. They propose a modern version of the New Deal that centers on ecology and economic fairness.
Top contributors
-
Associate Professor of Hospitality Management, Colorado State University
-
Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
-
Professor of Food Policy, City, University of London
-
Professor, Food Economics, University of Guelph
-
Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
-
Senior Lecturer in Geography, University of Sheffield
-
Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
-
Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
-
Senior Lecturer in Food Systems, The University of Melbourne
-
Associate Research Scientist, Michigan State University
-
Former Lecturer in Nutrition and Dietetics, King's College London
-
Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
-
Chester D. Tripp Professor of History, Yale University
-
Reader in Intellectual Property Law, City, University of London
-
Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
