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A nutritionist in Kenya shares advice for prospective students

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Boosting banana nutrition for Ugandans

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The overlooked variable in animal studies: why diet makes a difference

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Healthier foods are better for the planet, mammoth study finds

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Healthy foods, COVID rebound — the week in infographics

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Food security: embed equity in new targets

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Eat more fish: when switching to seafood helps — and when it doesn’t

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Flight emissions, which fish to eat — the week in infographics

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Seafood carbon footprint, malaria vaccine and a US health chief

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Braving stings to put jellyfish on the menu

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Farming feeds the world. We desperately need to know how to do it better

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Food: use artificial intelligence to create new proteins

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Indigenous knowledge is key to sustainable food systems

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How France became the unlikely home of the insect-farming industry

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Sims-style ‘digital twin’ models can tell us if food systems will weather crises

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There’s no one ‘best’ diet for promoting health

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Common sweetener suppresses mouse immune system — in high doses

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Diminishing benefits of urban living for children and adolescents’ growth and...

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Mother’s milk helps baby mouse hearts to develop

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Why China’s changing diet is a bellyache for public health

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From tea to tofu: why Chinese dietary staples are rich pickings for research

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By the numbers: China’s changing diet

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Hunger and famine are not accidents — they are created by the actions of people

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Fungi bacon and insect burgers: a guide to the proteins of the future

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Lab-grown meat: the science of turning cells into steaks and nuggets

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Giant UK programme to lower people’s blood-sugar levels really works

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These brain cells could influence how fast you eat — and when you stop

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Eat less meat: will the first global climate deal on food work?

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‘Blue foods’ to tackle hidden hunger and improve nutrition

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Introducing meat–rice: grain with added muscles beefs up protein

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