Too much fertilizer disrupts the hidden world of soil-dwelling microbes that were sustaining healthy crops long before synthetic fertilizer was invented.
Articles on Food
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Throughout the history of cinema, popcorn has been both scorned as a messy lowbrow distraction and hailed as a profit-making saviour.
Solutions for food systems exist; scaling them is where the challenge lies.
Agency is the single most important factor shaping women’s dietary quality, not food availability or household income.
Here’s what Vegemite Kids will mean for children’s total salt intake. Hint: not as much as you might think.
A statewide survey finds majorities in farm country at odds with the deportation push reshaping their workforce.
New research shows hunger can make us imagine tastes more vividly – helping explain those powerful cravings that lead to bad choices.
One Black Texas family’s Juneteenth memories show how food became a powerful expression of emancipation, self-determination and remembrance.
Biology allows us to speculatively map out an alien’s energy needs.
Plant-based foods may be going out of fashion – an expert explains.
In a cost-of-living crisis, eating enough fresh produce can be tough. But your pantry and freezer can help.
Dina escaped from slavery and sold pepper pot stew on the streets of Philadelphia, while her enslaver tried to recapture her.
Chinese food heritage is diverse and vast, and embodies the distinct geographical and historical traces of various cultural identities.
‘Yo-yo’ dieting is not healthy, but a new review found no evidence that it causes irreparable harm.
Making Nutella sandwiches for lunch again? The food industry has you in a bind, a new study shows.
The modern food system was built on the expectation that geography would spread out the risks from droughts and floods. Climate change is testing all of that at once.
For some people, healthy eating can become an obsession that has a devastating impact on their health and relationships.
The gut microbiome can aid sleep, but good sleep can also protect the but microbiome.
From brown bananas to soggy salad, we often let food get past its prime. Here are some tips to salvage what you can.
By improving how freshness data is measured and shared, Canada can waste less food, lower costs for households, reduce emissions and build a more resilient food system
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