Evidence suggests burning more coal and gas will damage many industries. So why are food distributors lobbying for more fossil fuels?
Articles on Food sector
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Once a cornerstone for many food retailers, brand loyalty is eroding as consumers prioritize cost savings over long-term brand relationships.
Menus that are three-quarters vegetarian help meat eaters choose more climate-friendly options, a tactic that restaurants could use to help fight climate change.
A swarm of roughly 40 million desert locusts can eat the same amount of food in one day as about 35,000 people.
A third of South African children live below the food poverty line. The fact that many caregivers can’t work because of the lockdown will worsen food insecurity. Here’s what needs to be done.
Canada does well growing crops and raising livestock, but it’s missed the boat in developing its own popular food brands. As preferences change, Canada has a chance to shine in the agri-food sector.
Scientists’ success in producing synthetic vanilla flavouring means it is used 99% of the time. So why does the price of genuine beans keep rising?
Top contributors
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Professor of Agri-Environmental Economics, University of Kent
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Assistant Professor, Faculty of Business, University of New Brunswick
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PhD researcher, University of Cape Town
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Director DST-NRF Centre of Excellence in Food Security, University of the Western Cape
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Researcher, food security, University of the Western Cape
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Professor and Associate Dean of Engagement & Inclusion, Ted Rogers School of Management, Toronto Metropolitan University
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Senior Lecturer in Computer Science, Edith Cowan University
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Senior Lecturer in Cognitive Neuroscience, University of Westminster
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PhD Candidate, Integrated Sustainability Analysis group, University of Sydney