The story behind the research can be as compelling as the results. Recording the effects of starvation, a group of Jewish doctors demonstrated their dedication to science – and their own humanity.
Academic rigor, journalistic flair
Articles on Food
Displaying 181 - 200 of 834 articles
Soaring inflation in the US has been driven in part by large increases in the price of groceries – a burden that falls disproportionately on lower-income families.
Known as ting or amazimba, indigenous sorghum is resilient and rich in cultural and health benefits – yet crops are declining.
Technologies being developed for growing food in space have contributed to advances in agriculture and crops on Earth.
Open one of these to enjoy the romance of azure seas, cliff-clinging villages and herbal-scented gardens in this spectacular part of Italy’s coastline.
Cutting your grocery bill takes planning and flexibility – and knowing your budget. Here’s how to get started.
The global food system lacks resilience because it is too focused on keeping down costs.
About 7.7 million Somalis need emergency aid right now.
Since 1995, worldwide agricultural and food trade has more than doubled. It’s never been clearer that eating local produce is a powerful way to take action on climate change.
High food prices are exposing yet another risk of our hyper-concentrated global food system and strengthening the case for more diversified and decentralized alternatives.
New research using AI finds that trendy, unique-looking foods generate less social media engagement than traditional, normal-looking foods.
It sounds too good to be true. But the science on how different types of foods affect your glucose levels has been known for a long time.
Industry seeks to capitalize on regenerative agriculture, but standards that focus only on carbon or other select environmental metrics will undermine its transformative potential
Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
Perhaps what is most interesting about #Swedengate is not what it tells us about Sweden, but what it tells us about ourselves.
Over the past two years, labour restrictions, climate change and violent conflict have contributed to the record-breaking high prices of vegetable oil around the world.
It’s surprisingly difficult for most to make a profit.
Millions of people experiencing food poverty turn to food banks, and the number is growing.
The world is facing one of the century’s biggest challenges: How to nutritiously feed the growing population, address climate change and not destroy the ecosystems on which we all depend for life.
A new study finds that by 2030, less than one-third of the world’s major crop harvests will go directly to feed people.
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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Professor of Food Policy, City, University of London
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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, Food Economics, University of Guelph
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Senior Lecturer in Geography, University of Sheffield
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Visiting Academic, Aston Medical School, Aston University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Associate Research Scientist, Michigan State University
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Former Lecturer in Nutrition and Dietetics, King's College London
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Reader in Intellectual Property Law, City, University of London
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Senior Lecturer in Food Systems, The University of Melbourne
