Down To Earth talks to Miranda Brown, historian of premodern Chinese food and medicine and University of Michigan professor, about Chinese cuisine in the wake of COVID-19
Creative accounting, window dressing apart Centre's COVID-19 relief package 0.5% of GDP: Jean Drèze
‘Insect farming can be done efficiently in urban areas’
'Cockroach milk is rich in proteins, fat and sugar'
‘Labour burden on women millet producers must be reduced’
Shailaja Fennell, an expert in gender and household dynamics in agriculture, talks to Down To Earth about millet production ...
‘The jackfruit will definitely become the most sought-after fruit in the coming years in India’
There is no one in the country who has written as extensively on jackfruit as Shree Padre. A farm ...
'Science is evidence that current American diets are far from sustainable'
Laura MacCleery of regulatory affairs at Centre for Science in the Public Interest (CSPI) decodes what the new dietary ...
Meat industry has always opposed and influenced dietary guidelines in US
Marion Nestle, author of Food Politics, speaks on sustainable diet and interference of meat and sugar industry in food policy decisions in ...
'Worldwide food losses and waste amount to 30-40 per cent of total production'
On the occasion of World Food Day, Rob Vos, strategic programme leader in FAO’s economic and social affairs division, talks ...
‘Food was grown to keep community healthy’
The local system of agriculture produces more healthy and useful food, says Miller
Reversing food cycle
Processed and packaged food and sweetened beverages have become a part of our life. They have replaced traditional and ...
'Pulses contribute to diversified diet and are a potential source of income'
As we celebrate the declaration of 2016 as the International Year of Pulses, FAO's William Murray discussses their nutritional benefits
`Many regions in Asia will face a decline in food productivity'
Kundhavi Kadiresan, Assistant Director-General and regional representative for Asia and the Pacific, FAO, talks about how achieving the Zero ...
`Indian cuisine is rediscovering itself'
Ethnic Indian food is reinventing itself, says Colleen Taylor Sen, considered to be one of the leading historians on ...
‘The price of millets is 3 times higher than that of regular rice’
J Suresh is an Engineering graduate, and had been working for six years as a techie before he left ...
.jpg "'Worldwide food losses and waste amount to 30-40 per cent of total production'")
