Food policy experts weigh in on the possibilities of individual diet choices and sustainable production methods.
New research finds that marketing messages that are inconsistent with our values can lead us to view a food product as less healthy.
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?
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.
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.
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.
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.
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.
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.