In Focus

Inside Our Food

When Does Food Processing Go Too Far?

Anne Reshetnyak

For millennia, humans have been processing raw food through grinding, cooking and preserving to…

The Raw Revolution: Why Unpasteurised Milk is Making a Comeback

Inés Oort Alonso

Supermarket dairy aisles offer a plethora of milk options, from whole, skimmed, and lactose-free, to…

Human Stories

Why European Farming Faces a Demographic Crisis

Lauren Lewis

With fewer young Europeans choosing to become farmers, there’s growing uncertainty about the…

The Future

A Home For Wild Mammals in the Heart of the Farmlands

Ruscena Wiederholt

Industrial Agriculture is a leading driver of climate destabilisation and biodiversity loss. But…

Earth First

Could A Chef-Science Alliance Put the Value Back in Biodiversity?

Benedetta Gori

As global biodiversity dwindles, an unconventional alliance is blossoming. Here’s how a…

Earth First

Return of the Perennials | A Visual Essay

Eloise Adler

Modern annual grain crops are feeding the world. But their short rooted, short-lived nature may be…

Earth First

The Hidden Cost of Almonds’ Superfood Status

Sarah Wyndham Lewis

Almond milk is marketed as a nutrition-packed, planet-friendly alternative to dairy. But is buying…

The Future

The Regulatory Minefield of Novel Foods

Lauren Lewis

Novel foods like cultivated meat, insects and microbial protein could become future staples to help…

Earth First

Has the “Mediterranean Diet” Ever Existed?

Silvia Lazzaris, Inés Oort Alonso

Many of us believe we understand what the Mediterranean diet entails, and perhaps some of us even…

The Future

AquAdvantage Salmon, The Only Genetically Modified Fish On The Market

Maria Pinto

The AquAdvantage salmon grows twice as fast as its wild counterpart, and is already being sold…

Human Stories

A Postpartum Food Tour Around the World                                                          

Marieke van Schoonhoven

The “Golden Month”, “first forty days”, and “fourth trimester”; these are all ways of…

Earth First

Why Half a Billion Tonnes of Food Never Reaches Our Plate

Lauren Lewis

Around 560 million tonnes of food produced every year never gets sold. Discover how we lose so much…

Features

Opinion

Earth First

Foraging in The Modern World: Rediscovering an Ancient Practice

Andrei Mihail

Have you ever tasted the sweetness of wild strawberries freshly picked from the forest? The…

The Future

Should We Tax Food According to its Environmental Footprint? | Opinion

Lottie Bingham

The idea of taxing food according to its environmental footprint is deeply controversial. Here's why…

Earth First

Plastic-Free Food Packaging: Where Do We Stand?

Madhura Rao

As an avid advocate for keeping groceries as plastic-free as possible, I have always wondered about…

The Future

How Should We Regulate Genome-Edited Crops? | Opinion

Rebecca Nesbit

Humans have been modifying crop genetics for millennia, but in recent years this practice has…

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