By reflecting on the violent origins of the Canadian sugar industry, we can bring wider attention to the exploitation underpinning the history of Canadian cuisine.
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Articles on Food industry
Displaying 1 - 20 of 51 articles
Continually innovating disrupts processes that make it difficult for restaurants that champion it to be consistent and efficient.
Listeria causes serious illness and food recalls nearly every year.
The size of food images on product packaging plays a key role in exacerbating diet-related illnesses and obesity.
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.
The future of tipping should be defined by Canadians, not businesses seeking to shift responsibility for worker compensation onto consumers.
Ukraine and Russia account for around 12% of the global market in food calories.
Oil is used throughout the US economy. It goes into packaging, toys, clothing and especially the food we eat.
When it comes to helping students who are homeless during the pandemic, identifying who they are is crucial, says a researcher studying the issue in one of the largest US school districts.
When kids have enough food to eat over the weekend, they do better in reading and math, a December 2020 study finds.
Shortages of chicken at Nando’s are due to disruptions in supply, rather than demand.
Tipping has often-overlooked consequences for food service workers. The industry should turn its attention to underlying issues if it wants to ensure a sustainable future.
Food production in the US is heavily concentrated in the hands of a small number of large agribusiness companies. That’s been good for shareholders, but not for consumers.
Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
A new UN report shows that hunger and food insecurity are rising worldwide. The COVID-19 pandemic is adding to this trend, but is not the major driver.
Restaurants are reopening – but dining out is likely to be very different.
COVID-19 outbreaks have occurred at more than 100 US meatpacking plants. Geography, workforce demographics and economic concentration make it hard for workers to fight for better conditions.
While there’s no evidence the coronavirus is spread through food or packaging, company executives could be prosecuted if that changes – and they chose to keep a plant open despite a factory outbreak.
All food is processed – and that’s a good thing.
These inspirational food sharing initiatives around the world demonstrate that sustainable food system can – and should – be democratic.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Health Promotion; Scientific Director of the Healthy Populations Institute, Dalhousie University
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Researcher, Swedish University of Agricultural Sciences and Honorary Research Fellow, University of Manchester
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Research Fellow, Institute for Physical Activity and Nutrition, Deakin University, Deakin University
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Professor of Politics & Co-Director, Aston Centre for Europe, Aston University
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PhD researcher in Conservation Genetics, Queen Mary University of London
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Professor of Health Psychology, University of Surrey
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Emeritus Professor of Nutrition & Dietetics, King's College London
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Associate Professor of Marketing, Toronto Metropolitan University
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Senior Lecturer and Researcher in Innovation and Digital Leadership, University of Brighton
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Principal Lecturer: Health Promotion and Public Health, University of Brighton
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Senior Research Fellow, Agroecological Futures, Coventry University
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Professor of Evolutionary Palaeobiology at the Milner Centre for Evolution, University of Bath
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Associate Professor of Community Sustainability, Michigan State University
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Lecturer in Food Safety, Food Quality and Environmental Management, Cardiff Metropolitan University
