Different foods have different amounts of greenhouse gases embedded in their production.
Food image from www.shutterstock.com
The food we eat is responsible for almost a third of our global carbon footprint.
Scurvy was common in sailors on long voyages who were deprived of citrus fruit and vegetables.
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.
Most people aspire to eat a healthy diet. But things change when we get to the supermarket.
Three in five Australian adults get sucked in by promotions and specials on junk food and sugary drinks at the supermarket, research released today shows.
The biggest issue is still getting the kids to eat them.
When botany and linguistics collide: pumpkins are fruits and there's technically no such thing as a vegetable. But try telling that to a five-year-old and see how far you get.
Marketers take advantage of the fact that children sometimes can't recognise the difference between product placement and advertising.
Crop production can play a crucial role in helping improve nutrition through dietary diversity.
People living in rural parts of South Africa lack diversity in their eating because a starch based diet is perceived as cheaper and is very common.
Residents in Nairobi's urban slums are opting for fast food rather than the healthy alternatives, which is increasing their risk of developing diabetes.
Anthocyanins, which provide the red, blue and purple pigments, may help protect against cognitive decline.
As well as being a favourite seasonal fruit, a bioactive compound found in cherries is showing promising effects for brain health.
Moderate intakes of red meat and alcohol can prevent a cancer diagnosis.
Nearly 40,000 cancers diagnosed in Australia can be prevented if people avoid known risk factors for the disease, according to research published today.
‘Tasters’ often dislike bitter green vegetables, such as broccoli and Brussels sprouts.
Hate the taste of Brussels sprouts? Do you find coriander disgusting or perceive honey as too sweet? Your genes may be to blame.
The main thrust of the advisory committee’s report is that diets should be focused on whole foods, not specific nutrients.
U.S. Department of Agriculture/Flickr
National dietary guidelines have become an easy target for those looking for a scapegoat for bad diets in rich countries. And a BMJ article about draft US guidelines adds further fuel for the fire.
Let’s face it, your fridge looks nothing like this.
Almost everyone wants to throw out less food. The good news is that even something as simple as organising your fridge into zones for different food types can stop your bin filling up.