We should be eating plenty of fresh produce every day. But throwing away another bunch of wilted herbs is demotivating. Thankfully, there are helpful tips to make produce last.
Many food and beverage companies are not doing enough to positively shape diets in Canada, while positive examples show that public health commitments are achievable.
A new UN report finds that the true global cost of producing food is $12.7 trillion more than consumers pay at the checkout counter. We pay those uncounted costs in other ways.
New Zealand cities grow mostly through building houses on undeveloped land. But this removes fertile soil and undermines the food production and other ecological functions city dwellers depend on.
Many people are experiencing the sticker shock of higher prices at grocery stores. But the amount we pay for food often does not reflect the real social, environmental and human costs of production.
If greenhouse gas emissions continue at a high rate, breadbaskets of Europe and North America will see a 50% chance of a flash drought each year by the end of this century.
A third of South Africa’s farming income depends on irrigation. Disruptions in power supply put huge chunks of the country’s agricultural fortunes at risk.
Growing fresh produce on the outskirts of a city reduces food miles and increases food security. But the foodbowls next to our our big cities are fast losing their land to urban growth.
Eating insects can carry a much lower environmental footprint than conventional meat. Should western cultures be incorporating more of them into their diets?
Industry seeks to capitalize on regenerative agriculture, but standards that focus only on carbon or other select environmental metrics will undermine its transformative potential
PhD Candidate, School of Social Sciences, University of Tasmania, and Senior Research Consultant, Institute for Sustainable Futures, University of Technology Sydney