Climate change and overfishing are depleting global fish stocks with clear implications for the food security future of billions of people.
Articles on Food
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Spices have been prized commodities for centuries. Today, ‘warm’ flavors boost our health and spirits in fall and winter.
Two dental experts explain that these furthest-back molars may be a not-so-necessary leftover from early human evolution.
With food insecurity at an all-time high and food banks buckling under high demand as we head into this holiday season, experts say we need to focus on long-term solutions to tackle the issue at its root.
The cost of feeding a table full of people may be too much for the average Canadian to bear this holiday season.
The food theft crisis is framed as a threat to paying customers. This furthers the divide between those who can still afford groceries and those who cannot.
As global acute food insecurity increases, severe wasting — which already affects 13.6 million children — is expected to rise with it. Treating wasting requires specialized nutrition and medical care.
Food insecurity is an issue felt particularly acutely by Inuit across Northern Canada. Culturally appropriate food systems may be the solution.
Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.
Modern settlers to Palestine viewed the desert as something they needed to “make bloom.” But it already was, thanks to the long history of Palestinian agricultural systems.
Pared-down packaging designs send a subtle yet powerful message of purity to shoppers – and they’re willing to fork over more cash for these goods, regardless of the actual number of additives.
The Ukraine war’s impact on food insecurity is critical, but there is more to the picture. The main problem is that capitalism allows food and other basic needs to become precarious commodities.
Food was tied into multiple Halloween traditions that had love trouble at their core.
There are more than 40,000 varieties of cultivated rice. If you’ve ever wondered about the differences between all the colourful rices at the supermarket, here’s a rundown.
Pantry food can go bad if exposed to oxygen, but an AI model might help develop more effective preservatives and keep food fresher for longer.
Once a cornerstone for many food retailers, brand loyalty is eroding as consumers prioritize cost savings over long-term brand relationships.
After a 14-year-old died doing a viral spicy chip challenge, many parents have called for more awareness about the risks of these challenges.
People with diabetes in Liberia face a vicious cycle of hunger and neglect that can sometimes spiral out of control and put their lives in danger.
Farming has made crop plants reliant on synthetic fertilisers, but we can reactivate their ability to engage with beneficial microorganisms and make them more independent.
Did the Green Revolution, which brought high-tech agriculture to developing nations in the 1960s, prevent famine? Recent research takes a much more skeptical view.
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