Fresh thinking in economics
The number of people around the world going hungry is on the rise, with more than 820 million people not having enough to eat, according to a new UN report, State …
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Food isn’t what it used to be. Peter Manley says its time to green up your eats. The range of foods available today in the developed world spans a nutritional spectrum …
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Cross-border brands feel the heat from digitally organised labour. Grazia Ietto-Gillies explains In 2014 the US National Labor Relations Board (NLRB) declared that in some 43 labour disputes filed since …
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One year on, Ben Reynolds explores the impact of the high-profile “sugar tax”, and where it might go in future. I remember the moment, when two years into running a …
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As plant-based, flesh-like foods proliferate is the meat market being butchered. Dr Alexandra Sexton writes Vegan burger-maker, Beyond Meat, recently made global headlines for achieving the strongest public trading debut …
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Anna Cura explains how thinking differently of ourselves can change the future of our food system to end its damaging influences on our world. I’ve always had a passion for food. The …
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Meat and dairy farming giants continue to feed the climate-changing emissions that threaten life on Earth. Carina Millstone says they could be off the menu tomorrow Countless reports tell us …
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As investors have found rich pickings in the food sector as it caught the wave of commodity market deregulation, people have starved. Sophie van Huellen looks at the ingredients of …
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While “fresh is best” is, for many of us, a guiding principle in selecting food, there’s a case for taking a fresh perspective, say David Evans and Peter Jackson. To …
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An alternative to Somerset’s finest fromage, untainted by animal products, promised to open the way for vegetarians to go the whole hog into vegan eating. Jonathan Chenoweth tells how he …
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