In sub-Saharan Africa, one of the poorest regions on Earth, more than 70 percent of the population depends on farming for its livelihood and survival. And yet up to 40 percent of their annual harvest never gets sold or eaten. Such losses are equivalent to a year’s worth of food for 48 million people—a travesty ...
Today’s conscious shoppers often have one question on their minds: Where does my food come from? Gaia Herbs wanted to make the answer easy to find, and so Meet Your Herbs™ was born. It’s an interactive site that allows you to tour farms and trace every ingredient in your favorite products from seed to shelf.
From one-night-only tasting menus to bone broth recipes in your favorite food magazines, nose-to-tail cooking has become more mainstream in recent years. It might seem popular now, but this time-honored food philosophy has always been more about sustainability than trendsetting.
When the New York City Public School system set out to offer healthier cereals to students who qualify for the free breakfast program, they knew the endeavor would be pointless unless the kids were involved. School officials selected a few options, keeping a close eye on sugar and sodium content, then started serving them to ...
You’ve heard it from us before: when it comes to claims made on the packages of the food we eat, we can’t always believe what we see.
We spend a good portion of our lives trying to prevent bacteria from coming onto and into our bodies. We scrub down with antibacterial soap. We load up with antibiotics when we’re sick. But some of the most exciting health and nutrition science emerging over the last few years pertains to the benefits of bacteria ...
In the international movement for a safer and more sustainable food system, few issues have captivated eaters like genetic engineering. Products made with genetically modified organisms, or GMOs, are all over our supermarket shelves, and much of the produce we consume derives from seeds designed in a laboratory to withstand powerful herbicides and pesticides.
A compelling documentary can transform the way we think about any number of subjects, but when it comes to food, they’re especially powerful. Everybody eats, after all, and seeing the dark underbelly of our modern, industrialized food system can propel moviegoers into making different choices about what goes on their plates.
When the chairman of the nutrition department at Harvard’s School of Public Health condemns you for spreading “scientific nonsense”, you know the jig is up.
Could a bite of a fatty, tasty pork chop or juicy carnitas alter the body’s resistance to critical life-saving antibiotics? According to new research out of China, yes. Authors of a recent study in the journal Lancet Infectious Diseases were looking for antibiotic resistance in the E. coli that reside in the guts of food animals. ...
Are Big Soda’s tricks not working as well as they used to? With Americans drinking way less full-calorie soda than they used to—a 25 percent decrease since the late 1990s—Coke smartly turned to academia to drum up some research to try and stop the hemorrhaging.
Download the app for easy shopping on the go
By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.