Four out of five Americans regularly buy some kind of organic food. An expert on the industry says more federal support could greatly expand organic farming and its environmental benefits.
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Articles on Organic food
Displaying 1 - 20 of 35 articles
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
A new study shows high-fibre brown rice also contains more arsenic than white rice – so which is better for you?
Trust in our global food supply chains remains a concern. For the foreseeable future, much of Canada’s food fraud remains hidden in plain sight, sitting right there on our grocery store shelves.
US federal regulations say little about how animals on organic farms should be treated. So if you’re planning to serve an ethical holiday dinner, you’ll have to do some research.
Consumers are increasingly concerned about the sustainability of their fish.
But better diets and less food waste would reduce reliance on imported organic food
Because of the way scientific studies are conducted, it’s been hard to health benefits from eating organic food. A new study suggests, however, that there are ways to find out.
Organic farmers are entrepreneurs who are sensitive to ecology, yet their convictions can sometimes seem counter-intuitive. New research indicates some surprising motivations.
You may not agree with using the gene-editing tool, CRISPR, to alter the DNA of human babies. But what about using it to engineer plants? Or wipe out one of the world’s most dangerous creatures?
The participants who chose more organically grown foods over 4.5 years had slightly lower rates of cancer. But it doesn’t necessarily mean one thing caused the other.
The halal food sector largely relies on industrially produced meats and produce. But more and more Muslims are using the Quran to interpret halal to mean food that’s wholesome and humanely raised.
A proposal that all imported vegetable seeds be treated with fungicide has drawn outrage from Australia’s organic producers, who fear losing their certification.
California produces 90 percent of the US strawberry crop, but growers face curbs on toxic chemicals that have helped their industry expand. Can a system centered on mass production become more sustainable?
Food fraud is a common problem that technologies such as blockchain and DNA fingerprinting can help to solve.
Amazon has pledged to continue slashing prices at Whole Foods now that it’s acquired the organic food mecca. Will that mean more affordable organic food for more people – delivered overnight?
Companies are exploiting a knowledge gap with consumers and fears of the supposed health hazards of certain ingredients with so-called absence labels.
When the United States was settled, nearly everyone was a farmer. Today only 2 percent of Americans live on farms, and many of us are illiterate about where food comes from or what kinds are healthy.
A pioneer of ethical consumerism, wedded to a corporate giant with a questionable record? The lessons of a decade ago should be ringing alarm bells.
Is organic produce better for you? Can organic farming feed the world? Those might be the wrong questions.
Top contributors
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Associate Professor, Deakin University
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Assistant professor, Vrije Universiteit Amsterdam
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Course co-ordinator (Food as Medicine, Wellness Practices and Perspectives), RMIT University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Marketing and Consumer Behaviour, Queensland University of Technology
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Assistant Professor, Advertising and Marketing Communication, University of Canberra
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Senior lecturer in Pharmacology, University of Adelaide
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Honorary Fellow, CSIRO
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Associate Professor, Centre for Creative and Cultural Research, Faculty of Arts and Design, University of Canberra
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Conjoint associate professor, University of Newcastle
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Professor of Law, The University of Melbourne
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Senior Lecturer, University of Tasmania
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Research fellow, Melbourne Sustainable Society Institute, The University of Melbourne
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James Martin Research Fellow, University of Oxford
