While 2020 is now behind us, some of us may still be hanging on to a few COVID kilos. Shifting them can start with a few simple changes.
Articles on Vegetables
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Although 52% of the UK’s food needs are currently met by domestic production, the remainder is heavily dependent on imports from the EU.
Pandemic border restrictions are keeping seasonal crop pickers from the Pacific out of New Zealand. Would adapting the quarantine system help?
For centuries Native Americans intercropped corn, beans and squash because the plants thrived together. A new initiative is measuring health and social benefits from reuniting the “three sisters.”
Those who ate the most fruit and vegetables daily had a 50% lower risk of developing type 2 diabetes compared to those who ate little or none.
A new study shows high-fibre brown rice also contains more arsenic than white rice – so which is better for you?
Whether you like the taste of rocket or not, these leafy greens actually have many health benefits, including anti-cancer properties.
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
A gardening supply shortage during the pandemic showed our ill-preparedness to grow our own food. Permanent backyard veggie gardens can help us survive the next crisis, and provide everyday benefits.
What drives people to garden isn’t the fear of hunger so much as hunger for physical contact – and a longing to engage in work that is real.
A spike in flour sales and an increase in home cooked meals could signal the start of a new healthier relationship with food.
Home gardens have shifted through necessity, from suffragette protest to hippy communes. Is coronavirus isolation the shove you need to start yours?
It’s a great time to learn how to ferment foods. And don’t turn your nose up at frozen veggies - they can be just as nutritious as some of the fresh produce in shops.
Advancements in data analytics can prevent food wastage and save farmers from significant losses along the fresh produce value chain.
Like many plants, onions have defenses to ward off creatures that may want to eat them. Their secret weapon is a kind of natural tear gas.
The charred remains of root vegetables found at Border Cave help us understand how early humans survived and thrived.
For your 2020 New Year’s resolutions, think about keeping the microbes that live inside your gut healthy. Look after them and they’ll look after you.
Pineapple and celery were the precursors of today’s obsession with kale and avocado toast.
Many trendy ‘Instagrammable’ foods have a long association with poverty.
Have you recently harvested a big fruit from your garden? Here an expert’s tips on how to go from jumbo to gargantuan with your tomatoes.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Honorary Associate Professor, University of Leicester
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Professor (Food Science & Human Nutrition), Singapore Institute of Technology
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Associate Professor, The University of Melbourne
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Professor, School of Medical, Indigenous and Health Sciences. Advanced Accredited Practising Dietitian, University of Wollongong
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Professor of Community Health and Wellbeing, The University of Queensland
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Research Fellow, School of Languages and Applied Linguistics, The Open University
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Lecturer, University of Leeds; University of the Western Cape
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Professor Nutrition and Dietetics, University of Newcastle
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Senior Lecturer in Nutrition, Cardiff Metropolitan University
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Senior Research Associate, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne
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Professor, Business and Management, Queensland University of Technology
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Professor, Faculty of Agriculture and Environment, University of Sydney