Can gene editing truly support smallholder farmers and help Indonesia achieve food sovereignty, or will it simply revive the old controversies surrounding GMO crops?
Articles on Food
Displaying 81 - 100 of 1050 articles
You can trace your summer treat all the way back to the ‘ice pits’ developed in the Persian desert in 550 BCE.
A nanoscopic view of lettuce reveals why it wilts and spoils faster than other vegetables.
Hidden in city car parks or warehouses, smart greenhouses promise to bring farming back to the city. But can these technology boost resilience?
Millions suffer from deficiencies in micronutrients like zinc, iron, iodine and selenium.
Australia’s dietary guidelines will soon consider environmental impacts. We need locally relevant indicators to support more sustainable food production.
Digital twins allow organisations to simulate real-time events.
A new report shows that food security is in danger around the world.
If you want to use your mindset to change your eating experience, you first need to understand what research has told us about psychology and food.
Without policy action and a coordinated global response, ultra-processed foods will continue to rise in human diets, harming health, economies. It’s time to act.
Pecans are a truly American nut: They grew on George Washington’s estate, and they flew to space on an Apollo mission.
Guilt and discomfort around food can be especially challenging during the holidays. But trusting your body and remembering the social value of sharing meals can help you enjoy yourself.
A few precautions as you prepare your Thanksgiving feast will help keep gastrointestinal distress out of your holiday gathering.
Parents may dismiss early warning signs of an eating disorder. But if you notice these changes, trust your gut and get help early.
The shape of a burger is reinforced in our mental linguistic definitions every time we see a burger but there isn’t a straight-forward definition.
Devonshire dumplings – apples wrapped in pastry and baked – were made extra special when accompanied by a generous dollop of clotted cream.
Consumer choices about what to eat and how much of it can affect how much water farmers need to use.
Hara hachi bu is an eating practice followed by some of the world’s oldest people.
US farmers grow over 1 billion pounds of pumpkin each year.
Gastronomy is no longer just about what is served on a dish — local cuisine and marketing merge to tell a story to the world.
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