Talk of the Trump administration closing USAID, the largest provider of food assistance, has sparked concerns on how it might impact global hunger.
Articles on Food
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Over 35 years after the first study linking Red 3 to thyroid cancer in rats was published, the US is beginning to wean it out of foods and drugs.
Agricultural and fishing practices are changing the biodiversity and stability of entire regions.
We waste millions of tonnes of bread every year. New research shows how it could be turned into something delicious.
The USDA oversees food production and much more. However, it has little direct power to reduce food prices – a centerpiece of President Trump’s campaign.
These classic books offer a smorgasbord of perspectives on the ways food shapes our world – and ourselves. They’ll make you hungry, too!
Nutrition Facts labels provide useful information about how nutritious a food is, but can be overwhelming. A single score could help make healthy grocery shopping more approachable.
Herbs and spices deliver many health benefits and are promoted as part of a healthy diet, but which ones are most popular in Australia?
The menu in 1894 included fried fillets of sole, moulds of puréed pheasant meat, macaroni with tomato sauce, cheese, ham, pickled tongue, mushrooms and truffles
Farmers’ markets provide a host of benefits to both consumers and farmers, but are often overlooked when it comes to creating policies geared toward improving the sustainability of food systems.
Africa has a hunger crisis: it’s time to change the approach to agriculture.
Canada and Mexico are two of America’s largest trading partners, and the tariff could have significant economic consequences for all three nations.
Wales is considering how to achieve net zero by 2035, but significant changes are needed to meet this target.
With a few science-backed culinary tricks, you can make a delicious cranberry dish that’s friendly to Type 1 diabetics.
Even though her most famous work, ‘Bastard out of Carolina,’ deals with physical and sexual abuse, this merely constitutes one element of a broader emotional and physical landscape.
The Lords wants bold new policies to overhaul the UK’s food environment. But are the fundamental issues being overlooked?
Frybread — a simple, versatile “comfort food” for many Indigenous communities — embodies the contradictions that have dictated Indigenous food and health in North America since colonization.
Local water conservation measures could buffer the potential negative impacts of climate change in eastern Africa and boost food production.
Past shifts in food habits suggest there are 2 paths to the adoption of new foods: One relies on familiarity and safety, the other on novelty and excitement.
A pumpkin recipe from 1672 instructs the reader to fry egg-coated slices, mix these with raisins, sugar and fortified wine then place in a pie dish on top of apples.
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