Tag: Food

Image for Whole grain switch challenge urges people to improve their health – and the planet’s at the same time Positive.News | Partners
Whole grain switch challenge urges people to improve their health – and the planet’s at the same time Easy ways to bring nutritional powerhouse into your diet and help the planet at the same time Written in partnership with The European Food Information Council
Image for ‘No gear, all the ideas’: the farming collective offering up land to sustainable businesses
‘No gear, all the ideas’: the farming collective offering up land to sustainable businesses Organic ideas are coming to life through a farming collective that provides land and know-how to hopeful businesses Agriculture Environment Food Society UK
Image for ‘Goldmine’ of century-old wheat varieties could help to feed the world, scientists say
‘Goldmine’ of century-old wheat varieties could help to feed the world, scientists say A decade-long collaborative study has discovered huge genetic potential that is untapped in modern wheat varieties Agriculture Environment Food Society
Image for Singapore approves 16 types of insects as food for humans, amid the sector’s growing buzz
Singapore approves 16 types of insects as food for humans, amid the sector’s growing buzz Singapore has just greenlit 16 types of insects to eat as foods. Curiosity seems to be nibbling away at the ‘yuck factor’ response Food Health Lifestyle Society
Image for Rising and shining: one woman’s mission to demystify the baking of bread
Rising and shining: one woman’s mission to demystify the baking of bread After baking bread lifted her out of a deep depression, Kitty Tait resolved to share the benefits of an honest, unprocessed, crust Food Good Business Lifestyle Society
Image for From kimchi to kefir: why ancient wisdom on food fermentation remains good for our gut Positive.News | Partners
From kimchi to kefir: why ancient wisdom on food fermentation remains good for our gut A brief history of our favourite fermented foods – and why we should probably all be eating more of them Written in partnership with The European Food Information Council
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