‘Goldmine’ collection of wheat from 100 years ago may help feed the world, scientists say
25
votes
Showing only topics in ~food with the tag "source.the guardian".
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Snapchill canned coffee recalled in US over fears of botulism
9 votes -
‘Playing Russian roulette with your health’: my encounter with LA’s raw-milk, powdered-meat smoothie
17 votes -
Hawai'ian scientist quests to find and save the state's native sugarcanes
9 votes -
Finnish startup hopes solein, protein grown with CO2 and electricity, will cut environmental impact of farming
10 votes -
New Brexit checks will cause food shortages in UK, importers warn
25 votes -
Applejuicification: why the fruit is found in so many mixed juices
31 votes -
Report finds that financiers providing billion-dollar support for industrial livestock companies to expand leading to unsustainable rise in production
5 votes -
From ocean to plate, the female-led seaweed company Lofoten Seaweed in Norway – in pictures
3 votes -
Joe Biden criticises US snack makers for ‘shrinkflation rip-off’
32 votes -
Former White House chef hosts themed dinners featuring food believed to be at risk from climate change
12 votes -
Some ultra-processed foods are good for your health, World Health Organization-backed study finds
27 votes -
Millions of UK households forced to unplug fridge or freezer amid rising bills
37 votes -
Grassy, herbal and sweet: How peas on toast is edging out avocados for brunch
19 votes -
Carrefour in France puts ‘shrinkflation’ price warnings on food to shame brands
81 votes -
Three Nordic sauces to take your dessert to the next level – an apple compote, a sweet cherry topping and a fudgy Finnish caramell
12 votes -
Sweden's favourite chocolate bar in cake form – a fluffy sponge and a rich Daim buttercream all covered in a nutty, chocolate glaze
6 votes -
Three-Michelin-star restaurant relocates from Copenhagen to London for one day – Noma looks to a future without its celebrated Danish restaurant
10 votes -
End of the bartender? The UK vending machines pouring pints for the masses
19 votes -
‘Bread is much easier’: How Japan fell out of love with rice
45 votes -
Why Britain's curry houses are in decline
21 votes -
Inside Big Beef’s climate messaging machine: Confuse, defend and downplay
8 votes -
Global heating helps turns icy Sweden into unique wine-making territory – vineyards have expanded by 50% in the last two years
3 votes -
‘China’s hottest woman’: The driving force behind crunchy chilli sensation Lao Gan Ma
12 votes -
Dairy co-operative Arla Foods has announced it will pay its farmers more money for the milk they produce if they meet new environmental sustainability targets
7 votes -
A day in the life of (almost) every vending machine in the world
6 votes -
Copenhagen confirmed its reputation as a global dining destination after its top eateries finished first and second in the 2021 World's 50 Best Restaurants awards
6 votes -
Oatly to open one of world's biggest alt-milk factories in East Anglia, UK – Swedish vegan brand will open plant in 2023, creating at least 200 jobs, as demand soars
8 votes -
No-kill, lab-grown meat to go on sale for first time. Singapore’s approval of chicken cells grown in bioreactors is seen as landmark moment across industry.
14 votes -
Woolworths set to build one of Australia's biggest liquor stores near dry Darwin Aboriginal communities
12 votes -
Subway bread does not meet tax exempt legal definition of bread, Irish court rules
17 votes -
David Atherton's recipe for Swedish crown cake – this ‘kronans kaka’ is made with potato for a gluten-free sweet treat
2 votes -
Coronavirus measures could cause global food shortage, UN warns
7 votes -
As climate change makes winemaking a torrid business in southern Europe, viniculture is taking off in Scandinavia
3 votes -
From Nelson's apple to beef wellington: How war changes the way we eat
3 votes -
High risk of injuries in Denmark's live piglet export trade – cheaper labour and costs have driven animal exports from Denmark to Poland, but critics fear corners are being cut
4 votes -
So long, salt and vinegar: How crisp flavours went from simple to sensational
15 votes -
How millions of French shoppers are rejecting cut-price capitalism
18 votes -
Norwegian sugar tax sends sweet-lovers over border to Sweden
8 votes -
Norwegians are eating less sugar than at any time in the last forty-four years – annual consumption per person has fallen by more than 1kg a year since 2000
12 votes -
Block on GM rice ‘has cost millions of lives and led to child blindness’
10 votes -
Is fair trade finished? Fairtrade changed the way we shop. But major companies have started to abandon it and set up their own in-house imitations – threatening the very idea of fair trade.
8 votes -
Are your tinned tomatoes picked by slave labour?
8 votes -
‘Bread is practically sacred’: how the taste of home sustained my refugee parents
6 votes -
How the sandwich consumed Britain: The world-beating British sandwich industry is worth £8bn a year
7 votes -
Banned bread: Why does the US allow banned additives that Europe says are unsafe?
15 votes -
The hunt for black gold: Is California the world's next truffle hotspot?
5 votes -
Can we ditch intensive farming - and still feed the world?
11 votes -
White gold: The unstoppable rise of alternative milks
9 votes -
Is it ever OK to steal from the breakfast buffet?
12 votes