“Plant-based eating is a trend that we don’t see going away anytime soon,” says Ali Webster, PhD, RD, director of research and nutrition communications at IFIC. “There is sustained interest in eating more plant protein, while at the same time many people report eating less animal protein.”
People struggle to be healthy. That’s because they don’t know what it means.
“It’s about finding a deeper purpose in what our health truly means to us,” says Leong, co-founder, and CEO of Farmz. “For us to truly take care of our bodies, and to look and feel great, we need to start with our food.” Leong is a certified microbiologist, nutrition, and juice practitioner and has dedicated the last decade of his life to reversing chronic conditions across Asia. But behind his powerful movement in creating a healthier world,
So, what’s the biological foundation of the food and mood paradigm? The answer is found in the relationship between the brain and the gut microbiome.
On the recent World Food Day, the clarion call was clearer than ever: We must fix our food systems to improve human health, drive economic growth and save the planet from environmental collapse.
The challenges facing us are wide-ranging. The way the world produces and consumes food causes huge environmental impacts, and yet 3 billion people worldwide are unable to afford a healthy diet, and up to a third of the food we produce is wasted.
While it’s true that the world of food isn’t being disrupted overnight, millennials are certainly leading the change in the food revolution. From fast casual to farm-to-table, it seems as though every other month we hear about this generation finding something new to sink their teeth into. But there’s a bigger picture at play, and it’s one that’s not going away anytime soon. Here’s why...
In the United States, 20% of the federal budget goes to the military, and over 30% of edible food goes to waste. Operating in the ether between two statistics is Food Not Bombs, giving away food in the hope of refashioning the world as a place with healthier priorities and eating habits.
It’s not just a lack of grocery stores that’s making us fat. It’s an overabundance of fast food.
Multinational food, soda and alcohol giants are employing the same tactics that made tobacco a pariah in the global public health conversation nearly two decades ago.
In today’s market, it’s hard to think of a more dominant food and beverage trend than the decisive consumer shift toward healthier, better-for-you products. From start-ups to large-scale operations with established big-name brands, companies are formulating new products, and reformulating existing ones, to get a slice of the rapidly growing business.
The organic food industry has outgrown the original regulations meant to protect it and its consumers. How 'organic is organic food' is even more important now than in the past.
A new university in Italy aims to elevate gastronomy to an academic discipline—and put its students through a humbling workout.
All we want when we look at a food label is to know what's in the stuff we're considering putting in our bodies. Because a lot of companies know they'll move more product if they fudge the facts, only strong disincentives to their doing so will stop them.
We are what we eat, as they say, and popular dishes of the past are a reflection of the society that let them flourish. Though post-war years give us flashbacks of meatloafs shaped into igloos and way too many dishes based on some form of Jell-O product, it is also the era that let foreign cuisines flourish in North America. It’s when we first got introduced to Asian food, pizza and other favorites.
It sounds good, the idea of eating “naturally.” There are natural food stores and natural sweeteners. You can buy all-natural grapefruit juice. You can buy “natural artisan flavor birthday cake flavoring.” Instructions for following a paleo diet advise that you eat only natural foods, like your pre-agricultural ancestors. “Natural” recalls a prelapsarian past, the way food was supposed to be before we messed it up with industry. But defining “natural” food has proved difficult.
Ultimately, the existence of the organic, certified humane, and non-GMO fads can be considered insulting as long as labor is ignored. Or it can be inspiring: in only a few decades, so many types of ethical and environmental eating have found a foothold. It's a positive sign that people may come to care about fair treatment as much as good taste.
Hippocrates’s maxim is likely a misquotation — one that many people have a vested interest in continuing to promote. All too often, the phrase is used by unscrupulous people to sell nutritional nonsense like the latest detox or cleanse. It is also frequently used by reputable people trying to promote the importance of healthy diets, but they should shelve it so they aren’t confused with the quacks. What’s wrong with thinking about food as medicine? It does a disservice to both food and medicine.
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Food, Inc. exposes America's industrialized food system and its effect on our environment, health, economy and workers' rights. Learn about these issues and take action through the Hungry For Change cafeteria and check out the 10 Simple Tips for making positive changes in your eating habits. Learn more about these issues and how you can take action on Takepart.com.
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FOOD NETWORK (www.foodnetwork.com) is a unique lifestyle network and Web site that strives to be way more than cooking. The network is committed to exploring new and different ways to approach food - through pop culture, competition, adventure, and travel - while also expanding its repertoire of technique-based information.
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Food Revolution Network aims to empower individuals, build community, and transform food systems to support healthy people and a healthy planet.
National non-profit dedicated to reintroducing Americans to their food, the seeds it grows from, the farmers who produce it, and the routes that carry it from the fields to our tables.
Helping people become better, smarter, happier cooks.
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Finding the right foods for you.
FoodPrint will help you make food choices that do less harm to the environment, animals and people.
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Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique approach to fresh, nutritional, and age-defying foods. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry.
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Folly, fun, and fraud in U.S. industrial food.
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Food Addicts Anonymous is a fellowship of men and women who are willing to recover from the disease of food addiction. Sharing our experience, strength, and hope with others allows us to recover from this disease, ONE DAY AT A TIME.
Welcome to Food and Health Communications, where our mission is to create stunning, evidence-based food and nutrition education materials for passionate health educators who want to make a difference in their patients’ and students’ lives.
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The Slow Food Vancouver Island and the Gulf Islands Convivium works to supports farmers, breeders and artisan food producers to link with the consumer. We work towards safeguarding our right to food sovereignty.
Slow Food USA envisions a future food system that is based on the principles of high quality and taste, environmental sustainability, and social justice in essence, a food system that is good, clean and fair.
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The Food and Drink Federation is the voice of the UK food and drink industry, the largest manufacturing sector in the country.
We are committed to ensuring access to healthy and safe food for those participating in our programs including expecting mothers; infants and children in child care and school; low-income families going to food banks; local farmers markets; and local supermarkets. These are investments that support education, health care, and a competitive workforce.
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