When Europe’s largest food manufacturer abandons a label it once promoted—and does so in the country where it is headquartered—it sends a clear signal. Industry sees what policymakers are reluctant to admit: that nutrition labelling is a dead end. It does not shift consumer behaviour at scale. It does not support sustainable production, nor does it build public trust.
Synthetic food dyes should be avoided in everything we eat. But a true blue natural food dye was missing –– until now. It comes from a fruit about the size of a kiwi or a guava, growing on a semi-deciduous tree called the Genipa americana in the forests of Colombia. Opening a new chapter in […]
It was too early to tell if the strawberries, raspberries, grapes and honeyberries fared better with some shade, as they typically don’t produce a full crop in their first year. But the fruit plants under the panels appeared to establish well, Nair said.
The FDA is recalling certain acne medications for cancer link. Our herbalist Miriam Kresh takes her decades of experience and creates a guide to natural acne care.
It’s like finding a map back to your grandmother’s pantry, but with the tools of a climate-conscious chef.
A new wave of foot-and-mouth disease (FMD) is spreading through Europe and the Near East, and experts at the Food and Agriculture Organization (FAO) are urging countries to take urgent steps to stop it. The recent detection of an unfamiliar strain of the virus in Iraq and Bahrain has raised alarms, especially since this version, known as SAT1, is not normally found in this region.
Deep within the Al-Ahsa Oasis of Saudi Arabia, lies a humble treasure of the earth, the famous Hassawi rice. Within its region, this prized crimson grain is often referred to as Hesawi or Al-Hassawi. From a staple food to a revered testament of the area’s culture and history, this rice holds value in every aspect. Hassawi rice's unique qualities make it one of the most expensive and sought after varieties of rice in the world.
Green budgeting is not about making sacrifices; it’s about making smarter choices. When you align your spending with sustainability, you naturally cut down on waste, save money, and contribute to a healthier planet. The key is to start small and build from there—every little effort counts.
Moshe Basson, chef, food historian and owner of the famous Eucalyptus restaurant in Jerusalem, has finally published his cookbook. Its title is, naturally, The Eucalyptus Cookbook. The foreword is by Claudia Roden, an international authority on the foods of the Middle East and the Mediterranean.
Currently, Saudi Arabia has documented 13 protected food items under the Slow Food movement’s Ark of Taste, an initiative to safeguard traditional foods at risk of disappearing. These items represent the country’s diverse culinary heritage.
This study is one of the first large-scale trials to directly link dietary changes, particularly those associated with the Green-Med diet, to improved glycemic control and slower brain aging.
Want to make preserved lemons like the ones you tasted on your holiday to Egypt? Here is the recipe.
While the debate over Nutri-Score has captured significant political and media attention, it seems to be a distraction from the more pressing environmental challenges facing Europe. With the EU struggling to meet its climate goals and facing significant pushback on essential regulations like the anti-deforestation law, it is crucial that policymakers focus on the bigger picture.
It may not be a question you ask yourself every day in the city, but if you venture north in countries like Canada where wild bears are a mythical creature to be revered and feared, it just may happen that you will be offered bear meat. But is it safe?
A goat plague, also known as Peste des Petits Ruminants, was detected for the first time in Greece last month. While the virus does not seem to infect humans, it is highly contagious among goats and sheep and can kill between 80 and 100% of those infected.