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
Articles on Food spoilage
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Molds and bacteria can produce dangerous toxins − and they don’t taste very good, either.
But with a little preparation, you can make your next summer barbecue or picnic memorable for all the right reasons.
Fruit cake may last a century, but it’s got nothing on honey.
Congress is considering new legislation to unify and clarify what all those “use by,” “sell by,” “best by” dates on foods really mean. Here’s the (limited) science behind how those dates get set.
Top contributors
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Assistant Professor of Food Safety, Extension Food Safety Specialist at University of Missouri, Kansas State University
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Assistant lecturer, Coventry University
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Honorary Associate Professor, University of Leicester
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Senior Lecturer in Human Nutrition, Coventry University
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Lecturer in Environmental Health, Swinburne University of Technology
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Professor Emeritus of Chemical and Biological Engineering, Biomedical Engineering, and Public Health, Colorado State University
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Postdoctoral Fellow, DeGroote School of Business, McMaster University
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Professor, DeGroote School of Business, McMaster University