Businesses are crucial to action on climate change but corporate social responsibility doesn’t take us far enough or fast enough. Here’s why.
Articles on Coffee
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Don’t throw out your used coffee grounds. They could be used in the garden, an engine or even a research lab.
Whether it’s a coffee in hand as we walk through the office door, or a way to beat the 3pm slump, many of us rely on our local barista to get us through our working day.
It was a humid, sticky 32°C when I made a quick trip to the grocery store in shorts and a tank top earlier this week. Despite the heat, however, the store clearly wanted me to think it was the fall season…
High demand for coffee has pushed growers toward sun or ‘reduced-shade’ plantations that require more water and pesticides while reducing biodiversity.
Put the kettle on and relax with a cuppa; your brain, heart and waistline will thank you.
Do you like your coffee to have artistic flair? Recent research shows we’re likely to pay more for a coffee with latte art than a mere ‘flat’ white.
Forget your cappuccinos - it’s all about chemex and cold drip now.
Our expert reveals that modern coffee culture has its roots in 18th-century literature.
Unless climate change can be mitigated, or farmers can find ways to adapt, the future for coffee production looks bleak.
Until recently, coffee was on the list of habits to break if you really wanted to be healthy. Not anymore.
Most of us know sugar is bad for teeth because it feeds bacteria that cause tooth decay. But fewer of us are aware that equally damaging is repeated exposure to acids in food and drinks.
In Australia, around a billion cups of coffee a year are consumed in cafés, restaurants and other outlets. Even Britain, a nation famous for its fondness for tea, has in recent years seen a dramatic rise…
Welcome to the third instalment in our series Chemistry of Coffee, where we unravel the delicious secrets of one of the most widely consumed drinks in the world. As you listen to the whirring grinders…
Welcome to the second instalment in our series Chemistry of Coffee, where we unravel the delicious secrets of one of the most widely consumed drinks in the world. Here we look at how tweaking variables…
Welcome to our three-part series Chemistry of Coffee, where we unravel the delicious secrets of one of the most widely consumed drinks in the world. So while you enjoy your morning latte, long black or…
Mornings just aren’t the same. Late sleepers, once troubled only by the quiet gurgle of the boiling kettle, are now shaken from their slumber by the guttural sounds of steaming water being forced through…
The global food system contributes to climate change through industrial farming practices, the increasing use of fertiliser to fight dropping yields and the transport of food around the world. But the…
A collaboration between historians, text mining, and information visualisation researchers has thrown up new insight into the hunger for sugar, coffee and rubber in the 19th century, as well as how fat…
Two weeks of campaigning to raise awareness of Fairtrade products have come to a close. But coffee farmers around the world face an ongoing crisis that the Fairtrade Foundation has done little to mitigate…
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Senior Lecturer in Pharmacology, Adelaide University
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Professor of Community Health and Wellbeing, The University of Queensland
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Research fellow, Coventry University
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Professor, Chemistry and Biochemistry, Laurentian University
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Research Associate, Southern Cross University
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Senior Lecturer, Nutrition and Food Science, Australian Catholic University
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Director, Research Culture and Environment; Research Professor in History, University of Hertfordshire
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Associate Professor, Department of Statistics and Actuarial Science, University of Waterloo
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Senior Lecturer in Psychology, Federation University Australia
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Assistant Professor of Accounting, University of Sheffield
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Associate professor in Sport and Exericse Science, Birmingham City University
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Emeritus Professor of Biotechnology, University of South Wales
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Clinical Affiliate, University of Sydney