The Lords wants bold new policies to overhaul the UK’s food environment. But are the fundamental issues being overlooked?
Articles on Food
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Frybread — a simple, versatile “comfort food” for many Indigenous communities — embodies the contradictions that have dictated Indigenous food and health in North America since colonization.
Local water conservation measures could buffer the potential negative impacts of climate change in eastern Africa and boost food production.
Past shifts in food habits suggest there are 2 paths to the adoption of new foods: One relies on familiarity and safety, the other on novelty and excitement.
A pumpkin recipe from 1672 instructs the reader to fry egg-coated slices, mix these with raisins, sugar and fortified wine then place in a pie dish on top of apples.
On July 4, 1891, Oklahoman farmer Oscar Weber Bilby served his neighbors the very first hamburgers on buns.
A recent study has found that seafood mislabelling is running rampant in Calgary, and that certain product names are more likely to hide species of conservation concern.
Just as calls for health-care reform often focus on improving services, Canadians have the right to expect better outcomes from agricultural policies.
Here’s some food for thought: Groceries are actually pretty cheap in the US, comparatively speaking.
Ultra-processed foods have been blamed for rising obesity and poor health. But with advances in food science, could they become part of the solution to modern nutritional challenges?
Climate change disrupts community stability, especially when it leads to food shortages and displacement. Governments must work with communities to set up policies to prevent this.
This playlist of podcast episodes invites listeners to engage in learning and unlearning; to acknowledge the tragic legacies of residential schools and to move beyond a single day of remembrance.
If the legislation passes, the new label would be centered on the front of the package. But it’s an add-on, not a replacement for the existing label.
The world faces compounding crises in food availability. Efforts in Sierra Leone to address these challenges could serve as a foundation for wider food security initiatives.
China is South Africa’s biggest opportunity for agricultural exports.
A cheeky muesli bar or sports drink may not seem too harmful but there are health risks for athletes to consider.
Seeing the world with a restricted color palate seems to tone down an emotion-based resistance to new foods.
Plant-based protein sources can be as effective as animal-based protein sources to build muscle in older adults.
In Canada, where fewer than 10 per cent of kids regularly eat school-provided meals, parents, especially mothers, are left to juggle school lunches, often under major pressure.
Are you stuck in a cycle of endless diets? Consider these questions before starting a new one.
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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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Professor of Food Policy, City St George's, University of London
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Professor of Community Health and Wellbeing, The University of Queensland
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Professor, Food Economics, University of Guelph
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Senior Lecturer in History, University of Waikato
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Catedrático de Nutrición y Bromatología del Departamento de Medicina Preventiva y Salud Pública, Universitat de València
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Senior Lecturer, Nutrition and Food Science, Australian Catholic University
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Honorary Associate Professor, University of Leicester
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Senior Lecturer in Geography, University of Sheffield
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Visiting Research Fellow in Philosophy, University of Hertfordshire