Workers are facing a preventable and incurable lung disease from a material being used to renovate kitchens in millions of American homes.
Articles on Kitchens
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Australians replace our kitchens every 15 to 20 years. We need to start rethinking how we approach these spaces.
Can automated restaurants still be community and cultural spaces, or will they become feeding stations for humans? These and other questions loom, as AI and robot cooks reach the market.
Here are some options and what they mean for the health of tradies who cut and install them.
Researchers and co-chairs of the Canadian Association for Food Studies’ School Food Working Group explain what Ottawa should prioritize to ensure its national school food program succeeds.
Stress, poor pay and job insecurity are driving professional chefs away from the hospitality industry in Australia and New Zealand. Tourism is also feeling the impact of the looming skill shortage.
I recently visited four historic houses in Victoria that are open to the public to get a better understanding of women who worked from home.
Top contributors
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Vice Chancellor Fellow, Northumbria University, Newcastle
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Postdoctoral Research Fellow, Occupational Hygiene and Health, Adelaide University
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Professor, Department of Community Health and Epidemiology, University of Saskatchewan
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Lecturer, The Hotel School Australia, Southern Cross University
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Postdoctoral Fellow, Department of Community Health and Epidemiology, University of Saskatchewan
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Associate Professor, School of Hospitality & Tourism, Faculty of Culture and Society, Auckland University of Technology
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Professor, Architecture, The University of Melbourne
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Senior Research Fellow, School of Population Health, Curtin University
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Professor of Philosophy, California Polytechnic State University
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PhD Candidate, School of Creative Arts and Media, University of Tasmania
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Senior Attending Physician in Occupational Health, University of California, San Francisco
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Professor of Public Health, George Washington University