Year-round tomatoes and asparagus depend on heated glasshouses, abundant sunlight and long-distance transport – all of which come with costs.
Articles on Food
Displaying 1 - 20 of 1050 articles
Delivery-only kitchens make up around 15% of outlets on major apps in England, yet only a quarter of surveyed consumers recognised the term.
Droughts and floods reduce agricultural production, disrupt supply chains, and limit families’ access to fruits, vegetables, and other fresh foods.
Most people are likely unaware of how the sounds of brand names affect them.
Americans aren’t getting enough fiber in their diets. Luckily, there is a plethora of ways you can increase your daily dose of fiber without upsetting your stomach or breaking the bank.
Conflicts, energy shocks, climate change and El Niño are combining to squeeze food prices upwards. Five familiar foods illustrate what’s going on.
Adopting a Nordic diet could cut your risk of heart disease and diabetes.
Like many food debates, this one is tangled up in culture, history and power.
Humans have had a complex relationship with this marsupial, known for its pointy snout, thin tail and large hind feet.
Bréhémont, clayn, chalamon or craponne… Never heard of them? These cheeses of old speak volumes about France’s history of cheesemaking.
Next time your colleague funks up the break room, consider leaving a passive aggressive copy of this article nearby, so they can understand the chemistry involved.
From eggs and jalapenos to dog food, granola and pet turtles – it seems like you can catch a Salmonella infection from just about anything these days.
Sense, sweat, memory and culture all play a part in our craving for salty food at the beach.
Seeing a loved one lose significant weight or struggle with eating and exercise can be concerning. Approaching a conversation with respect and care can avoid the harms of speculation and silence.
The ancients ate mountains of bread and cheese, but you’d never know from today’s version of the Mediterranean diet.
Africa has a chance to host a climate conference that makes an impact.
A resilient food system requires connecting affordability, trade, food safety, biosecurity, regional infrastructure and preparedness before the next disruption.
Do you tend to sit down for breakfast? Or do you grab a muesli bar or bacon-and-egg roll on the way in to work? Here’s what to keep in mind.
In warm weather and tropical climates, storing and transporting chocolate is a challenge.
A growing wave of content suggests what feels ‘real’ online is changing.
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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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Professor of Food Policy, City St George's, University of London
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Professor of Community Health and Wellbeing, The University of Queensland
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Professor, Food Economics, University of Guelph
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Senior Lecturer in History, University of Waikato
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Catedrático de Nutrición y Bromatología del Departamento de Medicina Preventiva y Salud Pública, Universitat de València
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Senior Lecturer, Nutrition and Food Science, Australian Catholic University
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Honorary Associate Professor, University of Leicester
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Senior Lecturer in Geography, University of Sheffield
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Visiting Research Fellow in Philosophy, University of Hertfordshire