Canadians still love their meat, but consumers under 35 are three times more likely to consider themselves vegetarians or vegans than consumers who are 49 or older.
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Articles on Food
Displaying 541 - 560 of 818 articles
South Africa’s food making giant, Tiger Brands, could have handled the listeriosis crisis better.
Burgers have a surprising environmental impact – but it can be reduced.
Farmer-led development work can improve people’s lives, provide access to food and water - and re-connect them to nature.
The South African budget speech echoed the theme of rebuilding set out by President Cyril Ramaphosa in his state of the nation address.
Unless the UK can strike a deal quickly, British water will no longer be recognised on the coveted European list of recognised mineral sources.
The statistics point remorselessly towards obesity being a symptom with an underlying social cause. That should completely change the approach to dealing with it.
Why kitchen hygiene is just as important for athletes as what is on their plate.
The mountainous Gangwon province, home of the 2018 Olympics, boasts some unique fare. A Korean professor describes her favorite dishes, from Korean surf and turf to tofu as soft as ice cream.
Food is just food … or is it?
Some inventive prison inmates have a surprisingly varied and satisfying diet.
Diets aren’t just about losing weight. There are other things to consider.
There are some interesting animal studies on kombucha but the jury is still out on whether it’s any healthier than tea.
If your New Year’s resolutions include improving your diet, it’s worth thinking about eating healthier for the planet.
Biofortification – enhancing the micronutrient concentration of staple crops – offers a sustainable solution to hidden hunger.
Despite Australia being considered the ‘lucky country’, 15% of us still experience food insecurity. Meanwhile, 40% of edible food is thrown away before it even reaches the market.
Congress is drafting the 2018 farm bill, which will guide agriculture, nutrition, trade and rural development policy. A former agriculture secretary explains how this bill reaches far beyond farms.
Canadians are increasingly invested in their food – where it comes from, how it’s produced, and whether it’s healthy. Here are some predicted food trends for 2018.
Understanding the psychology behind why we overeat can help us to consume less.
Why is there so much consumer interest in recreating Christmas dinners from the past?
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
