We’re kicking off the new year – and the new decade – with a look at both the latest and the oldest culinary innovations, from lab-grown meat to Indigenous recipes from Mexico. Also on this week’s menu: a review of over four decades of dietary science and a glance at new strategies to feed a growing population on a warming planet. Here are the most important lessons we’ve learned about food, diets and nutrition over the last 12 months.
Award-winning agribusiness entrepreneur Afriyie Obeng-Fosu explains how to grow mushrooms at home using sawdust and other industrial waste.
Introducing a new cookbook of Indigenous recipes in Mexico’s poorest state, which has reignited pride in tradition, native seeds and sense of place.
From drawing connections between diet and disease to contextualizing food in climate change, nutritionist Walter Willett reflects on a career devoted to shaping global food choices.
Today’s proteins come primarily from meat – but raising livestock to feed 9.8 billion people won’t be sustainable. One scientist believes he has the answer.
As climate change reduces the land’s ability to feed humanity, Saul Morris of GAIN explains why water-intensive crops like avocados could become a thing of the past.
Demand for cacao – the plant from which chocolate is made – is rising rapidly, but it’s also highly vulnerable to both disease and extreme weather.
New methods of growing rice can increase yields by up to 200 percent, while reducing water use and greenhouse gas emissions.
The East African nation’s 27-year-old “Mister Agriculture” on why new seasons require new technologies, and how to get youth involved in professional farming.
To feed a growing world population, we must reduce deforestation and restore abandoned and unproductive land, says a new report.