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.
Articles on Food industry
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Once a cornerstone for many food retailers, brand loyalty is eroding as consumers prioritize cost savings over long-term brand relationships.
Canada is seen as leading the way in banning single-use plastics. But how comprehensive are these actions, and how realistic is the dream of a zero-waste future?
An effective national school food program can help build the foundations for a healthy population. That’s why Ottawa must limit the influence of the food industry on a national school food program.
As Canada embarks on its post-pandemic economic recovery, policymakers must ensure economic resilience and inclusiveness while preventing existing monopoly issues from worsening.
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.
We need a comprehensive code of conduct that ensures the long-term sustainability of the industry, while also protecting consumers in the event of future supply imbalances.
By reflecting on the violent origins of the Canadian sugar industry, we can bring wider attention to the exploitation underpinning the history of Canadian cuisine.
Continually innovating disrupts processes that make it difficult for restaurants that champion it to be consistent and efficient.
Listeria causes serious illness and food recalls nearly every year.
The size of food images on product packaging plays a key role in exacerbating diet-related illnesses and obesity.
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.
The future of tipping should be defined by Canadians, not businesses seeking to shift responsibility for worker compensation onto consumers.
Ukraine and Russia account for around 12% of the global market in food calories.
Oil is used throughout the US economy. It goes into packaging, toys, clothing and especially the food we eat.
When it comes to helping students who are homeless during the pandemic, identifying who they are is crucial, says a researcher studying the issue in one of the largest US school districts.
When kids have enough food to eat over the weekend, they do better in reading and math, a December 2020 study finds.
Shortages of chicken at Nando’s are due to disruptions in supply, rather than demand.
Tipping has often-overlooked consequences for food service workers. The industry should turn its attention to underlying issues if it wants to ensure a sustainable future.
Food production in the US is heavily concentrated in the hands of a small number of large agribusiness companies. That’s been good for shareholders, but not for consumers.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Health Promotion, Dalhousie University
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Researcher, Swedish University of Agricultural Sciences and Honorary Research Fellow, University of Manchester
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ARC Future Fellow and Sydney Horizon Fellow, School of Public Health, University of Sydney, University of Sydney
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Associate Professor, School of Political Studies, with Cross-Appointment to Geography, Environment and Geomatics, L’Université d’Ottawa/University of Ottawa
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Lecturer in Food Safety, Food Quality and Environmental Management, Cardiff Metropolitan University
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PhD researcher in Conservation Genetics, Queen Mary University of London
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Professor of Evolutionary Palaeobiology at the Milner Centre for Evolution, University of Bath
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Professor & W K Kellogg Chair in Agricultural, Food and Community Ethics, Michigan State University
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Associate Professor, Flavour Chemistry, University of Reading
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Associate Professor in Biology and Biomedical Science, Aston University
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Senior Lecturer and Researcher in Innovation and Digital Leadership, University of Brighton
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Professor of Medicine and Public Health, University of Colorado Anschutz
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Professor of Food Safety, University of Guelph
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Research Fellow, School of Electronics, Electrical Engineering and Computer Science, Queen's University Belfast