We know a lot about food but little about the food choices that affect the nation’s health. Researchers have begun to devise experiments to find out why we choose a chocolate bar over an apple – and whether ‘swaps’ and ‘nudges’ are effective.
Analysis of grinding stones reveals that North African communities may have moved slowly and cautiously from hunter-gatherer lifestyles to more settled farming practices. Newly published research by Cambridge archaeologist Dr Giulio Lucarini suggests that a preference for wild crops was a strategic decision.
New research suggests that feeding our food waste, or swill, to pigs (currently banned under EU law) could save 1.8 million hectares of global agricultural land – an area roughly half the size of Switzerland, including hundreds of thousands of acres of South America’s biodiverse forests and savannahs – and provide a use for the 100 million tonnes of food wasted in the EU each year.
A new review has produced the most conclusive evidence to date that people consume more food or non-alcoholic drinks when offered larger sized portions or when they use larger items of tableware.
A survey carried out earlier this year has found the first evidence of the ‘superbug’ bacteria Methicillin-Resistant Staphylococcus Aureus (MRSA) in sausages and minced pork obtained from supermarkets in the UK. However, researchers stress that this does not pose a significant immediate risk to the public.
The Cambridge Animal Alphabet series celebrates Cambridge's connections with animals through literature, art, science and society. Here, C is for Chicken – a popular source of protein that carries a hidden hazard in the form of Campylobacter.
Novel use of UK national data finds a growing gap between the prices of more and less healthy foods between 2002 and 2012. Healthy foods in 2012 were three times more expensive per calorie than less healthy foods.