Research shows the key to changing your diet is focusing on changing eating habits and food behaviours, one at a time.
Articles on Food
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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.
Truffles are one of the world’s most expensive foods and climate crisis is changing the way they grow.
Antioxidants in salmon’s diet give the fish their distinctive colour, but internet rumours proliferate about how farmed salmon achieve the same colour.
Maybe you can’t have a designer kitchen. But you can still beautify your bulk food storage.
A drop in food prices might immediately address the lack of economic access to food but will not address the root causes of food insecurity.
Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.
Better food supply, a reduction in population growth rate, and greater integration into global markets are three key steps Niger must take.
More people are opting for a “social omnivore” lifestyle – could it save the planet, your health and your social life?
Bees and other pollinators are key to food production, but they’re hard to keep an eye on. Now, AI software is helping track these essential farm workers.
Cancer cells are ‘cheaters’ that do not cooperate with the rest of the body. Certain microbes in your diet can either protect against or promote tumor formation by influencing cell cooperation.
Innovations in food science and technology are well-positioned to address many existing food systems challenges.
Agricultural technologies to grow food on Mars can help address climate change, sustainability and food scarcity challenges.
A researcher at Tufts University near Boston discovered an old book full of research on starvation written by Jewish doctors imprisoned in the Warsaw Ghetto.
Encouraging your child to ‘eat a rainbow’ is backed by the evidence and can start more well-rounded and positive conversations with them about foods.
Nigerians and Ghanaians have all claimed authorship of Jollof rice. But a new book points out that the “Senegality” of this dish is established by the reference to “Jolof”.
Taking part in Veganuary? Then you’ll want to read this.
From throwing soup over works of art to waving tortillas in the street, what we eat is a powerful emblem of what we want.
Rapid increases in food prices due to inflation mean many Canadians may be making different food choices. Here are the possible short- and long-term effects of that, and some ways to save money.
We all eat and drink a bit too much over Christmas and the holidays. But how guilty do we really need to feel about it?
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