Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of ...

Antarctic krill don’t just sequester carbon in their poop; they also make carbon-rich pellets out of leftovers. But microplastics may throw a wrench in the works.

Writing this week in Nature Communications, the agricultural engineers outlined a strategy for taking excess food waste, ...

This discovery is considered a significant step toward cleaner air travel by converting large-scale waste into high-quality ...

In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

After conventional wisdom seemed to make peanut allergies worse, a 15-year scientific journey led to “landmark” recommendations that now appear to be reducing their incidence.

Intensive food production systems have used too much land, too much water, too much fertilizer and too much soil carbon, he ...

As the world's climate warms and droughts and water shortages are becoming more common, farmers are struggling to produce ...

Maybe you’ve seen an influencer make French fries out of almond flour. Or a sandwich recipe that swaps bread for fried cheese. They’re called keto meals, and they’re largely shared for one reason: to ...

Yet another junk epidemiological study claims that "ultra-processed" foods are addictive. The research is little more than a ...

New book about why we eat what we eat, and how what we eat affects our health. It’s hard to know what information to trust.