Food

U.S. agriculture needs to make a systemwide shift that cuts carbon emissions, reduces vulnerability to climate chaos and prioritizes economic justice.

PFAS in water are already regulated. Environmental advocates think it's time for food to be regulated too.

Alison Van Eenennaam has spent the last decade explaining gene editing to critics who find fear more compelling than data. Is anybody listening?

The agency wants to update food packaging rules so that such labeling is based on scientific evidence.

A new study finds that more greenhouse gases are emitted producing the typical diet of a white American than that of a Hispanic or African American.

The FDA cleared the last hurdle for the first GMO fish. Industry groups want pigs to be next.

New research finds diners feel more positively about health-food restaurants if the menus use a handwritten typeface.

At a comfort food place in Tokyo's Roppongi neighborhood, all the servers have dementia.

Fries aren't the healthiest food, but they do not act alone.

And that's actually a good thing.

The new, wide-ranging warning about romaine lettuce illustrates gaps in the government's ability to oversee food safety.

A lack of scientific literacy is correlated with undue fears around genetic modification, chemicals, and common food production techniques.

California loves its locally sourced meat and dairy, but conservationists claim the foodie trend can cause serious damage to the state's grasslands.

An evolutionary leftover makes it hard to convince people to shift to a vegetarian diet.

All that free junk food expands employees' waistlines—and creates ethical quandaries in the workplace.

Advocates working to increase access to fruits and vegetables in America's food deserts report that the growing popularity of Double Up Food Bucks programs is helping curb the $160 billion spent on illnesses related to lack of healthy food.

Laborers process dried vanilla pods at the Vaniacom factory on July 29th, 2018, in Moroni, Comoros.

In one tiny city in Alaska, hunters are working to provide the local elderly population with access to traditional foods. By making that effort, they have become a model for a person-centered approach to care.

Oscar Ekponimo has created a program that notifies retailers in real-time when their food items are approaching expiry and lets them initiate discounts on them.

Due to a mix of factors around the issue there is a risk we may be moving toward a non-ideal situation for animals and humans alike.

New research finds calorie counts can be effective—if the figures are properly placed.

The calorie counts you've long seen at Starbucks will be at every chain restaurant starting today.

They founded California's first commercial abalone fisheries, but after a few short decades, they were forced out by institutional racism. Let's not repeat the same mistakes with current and future immigrants.

Insects are poised to reinvent industrial animal agriculture.