Charred plant remains from one of the oldest archaeological sites reveal that the first Australians ate a varied - and sometimes labour-intensive - diet.
Have you recently harvested a big fruit from your garden? Here an expert's tips on how to go from jumbo to gargantuan with your tomatoes.
A seasonal diet could reconnect people with nature's rhythms.
To understand how healthy a food is, we often look at fats and proteins, vitamins and minerals. But this approach overlooks one property that's a key part of a food's health potential – its structure.
People often avoid fruit juice due to its sugar content and low fibre, but it still contains lots of good chemicals our bodies need.
Supermarkets and farms have acted to ensure they discard fewer "ugly" and "wonky" fruit and vegetables. However, the bulk of the problem lies with households.
Could we eat our way to better mental health?
Obesity and malnutrition now coexist across sub-Saharan Africa thanks to a transition to Western diets. "Gamifying" nutrition programs can help nudge youth towards healthier eating patterns.
Antioxidants are meant to be good for us, but not all antioxidants are equal.
Global food system issues can be traced to colonial history. It's time food production became more sustainable so that it meets the needs of people - equally.
Is it best to chop your salad vegies? What's good in theory doesn't always make much difference in practice, as the science tells us.
Upping your intake of vegetables and fruits can do more than just reduce your risk of heart disease, diabetes and cancer – it could also help you breathe easier.
Tiny versions of leafy green vegetables and herbs have made it from restaurant tables to the home kitchen. But are these microgreens healthier for you than regular greens?
A new study links 10-a-day with living longer but that's not the full picture.
By tweaking the prices of foods and drinks, to make healthy options more affordable relative to the less healthy products, we can influence what people will buy.
When we compared the risk of early death between vegetarians and non-vegetarians while controlling for a range of other factors, we did not find any statistical difference.
New research pinpoints the genes that could counteract decades of bland breeding.
The food we eat is responsible for almost a third of our global carbon footprint.
Scurvy is a historical disease caused by severe and chronic deficiency of vitamin C. Its recent reemergence is a poor reflection of the nation's diet.
South Africa needs take a radically different path if it is going to make its economy more inclusive. It must start from the premise that markets are intrinsically skewed to historic privilege.