Researchers propose a framework for packaging that senses, learns, and acts to reduce food waste and spoilage. The system uses AI to interpret signals from sensors embedded in the packaging, enabling real-time monitoring and adaptive responses to minimize waste and optimize food distribution.
A recent study found that TikTok food content prompts hunger and cravings in adolescents, but parents can help them navigate its influence by fostering critical conversations and encouraging family meals. The study suggests parents can provide a protective perspective by questioning influencer claims and promoting healthy social media ...
The Innovation Hub provides access to hard-to-find infrastructure for emerging food technologies and future food products. Experts support the development of novel ingredients, sustainable food production technology, and more. The Hub is open to startups, companies, researchers, and nonprofits to accelerate product development.
A new study from the Hebrew University of Jerusalem examines Israel's philanthropic food-aid network, highlighting gaps in data and disparities in distribution. The researchers found significant limitations in evaluating the effectiveness, efficiency, and equity of charitable aid systems.
The partnership aims to respond quickly to crises while building resilience for the future. CIMMYT and WFP will collaborate to help countries respond to food crises, restore agricultural production, and strengthen farming systems.
Researchers found that changes to the gut microbiome in mice were linked to increased intestinal permeability and an increase in food allergy severity. The study suggests that gut health plays a crucial role in how the immune system responds to food allergies, offering new avenues for treatment.
A new review of current research highlights the importance of culturally grounded approaches to food systems literacy in addressing global hunger and malnutrition. The study suggests that Indigenous knowledge and participatory methods can improve food systems resilience and support communities to maintain traditional food practices.
Canadian agri-food leaders recommend strengthening food infrastructure, improving preparedness, and building resilience to protect against geopolitical threats, biological threats, trade disruptions, and supply chain vulnerabilities. The report outlines seven key recommendations to ensure Canada's long-term food resilience.
Researchers analyzed TikTok videos discussing food noise, finding it's a relentless preoccupation with eating that affects daily activities. The study aims to bring evidence to differentiate between scientific claims and marketing purposes.
The RMIT Food Innovation Hub will bring together food technology and nutrition expertise to address industry challenges and support sustainable innovation. The Hub aims to create knowledge, build future workforce skills, and translate research into practical applications for the Australian food system.
A study by Wake Forest University School of Medicine found nearly one in five caregivers reported experiencing food insecurity during their child's hospital stay. Children whose caregivers faced food insecurity stayed in the hospital about a third longer on average, with higher rates of readmission within 30 days.
The rapid rise of GLP-1 weight-loss drugs in high-income countries could lead to a shift in food purchasing patterns and marketing strategies. This could result in stronger corporate lobbying, more aggressive marketing, and expansion into urban markets in low- and middle-income countries.
New research links food insecurity to altered gut microbiomes in children, with potential implications for child health and development. The study found higher levels of certain bacteria, such as Sutterella, in children from food-insecure households.
A new study by the American Cancer Society finds that nearly five million Americans live in food deserts, where grocery stores are scarce. The number of food swamps, areas with mostly restaurants and fast-food locations, has increased nationwide.
A recent study published in Nature Food found that people without access to clean drinking water are more likely to experience food insecurity and food safety threats. The research analyzed survey data from over 124,000 respondents across 121 countries and highlights the urgent need for coordinated global action to address these issues.
A University of Otago study found that hunger influences food thoughts, making them more vivid and rewarding. This discovery could help understand food cravings, dieting habits, and healthy eating.
The £10 million Natasha's Prize aims to develop solutions to prevent food allergy by focusing on prevention. Leading scientists from various disciplines will be invited to apply and brainstorm ideas to stop food allergy development in the first place.
A new Oxford study models the impact of compound shocks on global grain supplies, highlighting countries with diverse suppliers and flexible trade networks as more resilient. The analysis suggests that producing all food domestically is unfeasible for many countries, leaving them exposed to global food crises.
A review of food waste in Australia's quick service restaurants found order mistakes as the biggest driver of waste, with better staff training crucial for reduction. The study recommends ongoing training and making food waste metrics part of performance evaluations to mitigate back-of-house food waste.
A new study by North Carolina State University found that teaching with food can increase preschoolers' understanding of scientific concepts four times more than traditional methods. The 'More PEAS Please!' program also improved vocabulary skills, with a 20% increase in the group that received the intervention.
Research by Dr. Hanim Diktas at Pennington Biomedical Research Center shows that combining GLP-1 receptor agonists with behavioral intervention leads to a greater reduction in 'food noise', a persistent thought about food disrupting daily life and healthy behaviors. The study found significant decreases in food noise for participants u...
A new optimization framework helps food banks deliver food more efficiently by accounting for variables such as food availability and household demand. The tool has been incorporated into an app that can also be used by businesses to address delivery logistics challenges.
A new study from the University of Copenhagen shows that Danish retailers can generate a net financial gain of €0.3-€0.8 per kilo by selling surplus food at discounted prices. Donating food to organizations that redistribute it to vulnerable people is often cheaper than disposal, with savings of €0.10-€0.20 per kilo.
A recent study published in the Journal of Nutrition Education and Behavior found that a Food is Medicine and food literacy education program improved food-related knowledge and practical skills among rural, uninsured adults with type 2 diabetes. The Fresh Start FIM + Food Literacy intervention showed significant overall improvements i...
Cats gradually reduce food intake when same food is repeatedly presented, but this effect is mitigated by introducing a different food or odor, suggesting sensory novelty plays a key role in regulating feeding behavior.
A study published in Plastic and Reconstructive Surgery suggests that residents in food deserts may experience increased risks of certain complications after breast reconstruction surgery. Patients living in these areas were more likely to experience overall complications and repeat surgery compared to those in non-food desert areas.
A recent article advocates for a risk-based approach to food safety, aiming to enhance sustainability and resilience of food systems. The authors argue that current policies leading to 'zero tolerance' are fueling the discard of safe food due to increasingly sensitive detection methods.
The American Heart Association has announced its inaugural Health Care by Food award, recognizing a study that explored effective ways to integrate healthy food into clinical care for Native Americans with uncontrolled hypertension. The study provided compelling evidence that culturally tailored, heart-healthy food box interventions ca...
Researchers at Case Western Reserve University are working on sustainable packaging solutions to reduce food spoilage and plastic pollution. The team is developing advanced nanocomposite materials that can help food stay fresh longer while reducing environmental impact.
A study by Frontiers in Science argues that ultra-sensitive food safety tests may drive food waste and unavailability, but not always translate to health risk. The researchers propose a more balanced approach that considers trade-offs between food safety, sustainability, and nutritional health.
A new study conducted by researchers at Penn State found that the presence of a higher variety of foods in a buffet increases both the weight and calories of food selected. Participants who visited buffets with more food options chose higher-calorie dense foods, leading to increased calorie consumption.
A new online game, Market, Set, Go!, aims to educate farmers market vendors on real-world food safety topics. The game allows players to build a virtual farmers market empire and solve food safety challenges to grow their business.
A recent study by the American Psychological Association found that food insecurity negatively affects employees' anxiety, work engagement, and task performance. Employers can improve job outcomes by offering free or discounted food through various programs.
A new Edith Cowan University study found that advertisements encouraging healthy choices can reduce cravings and intentions to consume unhealthy foods. In some cases, a 15-second message may be more effective than traditional 30-second commercials, especially for those with higher BMI categories.
A new study found a combination of genetic, environmental, microbial and social factors influence childhood food allergies. Early-life factors like skin health, microbiome, and environmental exposures increase the risk of developing a food allergy by age six.
A new report by Anglia Ruskin University and the University of York identifies key weaknesses in the UK's food system and recommends interventions to prevent disruptions from escalating into a crisis. The study suggests increasing energy security, diversifying food value chains, and promoting varied diets to reduce risks.
A HKUST research team developed an innovative urban food waste management framework analyzing food waste data from 29 large cities worldwide. The study shows that grinding food waste and diverting it into sewage systems can reduce greenhouse gas emissions by 47% and lower total waste-management costs by 11%.
Researchers compared seedling germination, growth and nutrient uptake in pure food waste substrate, commercial potting mix and blends with varying ratios. Mixtures with less than 50% food waste compost produced better results.
The production of ingredients used in dog food contributes around 1% of the UK's total greenhouse gas emissions, with wet and raw foods associated with substantially higher emissions. Choosing dry food over grain-free or wet options can significantly reduce environmental impact.
The Binghamton University Food Justice Working Group developed the Broome County Food Access Plan, enhancing nutrition resources and community education. The group also created a story map illustrating food insecurity in Broome County.
A new study reveals that global measures of food insecurity, such as the Integrated Food Security Phase Classification System, tend to understate the severity of hunger crises. The researchers found that up to 66.2 million people, or one in five, may be going uncounted due to conflicting data and conservative assessments.
A University of Adelaide study found that promotional cues, product placement, and pricing interventions can empower people experiencing food insecurity to select more nutritious foods. The intervention led to an increase in turnover of healthy options and a decline in discretionary snacks.
A new study found that people often misperceive the environmental impact of everyday food products, with common misconceptions including overestimating processed foods and underestimating water-intensive products. The researchers suggest that clear labels could help consumers make informed sustainable choices.
Researchers used grocery store purchase data to identify areas with nutritionally deficient diets, focusing on low-income and minority communities. The study found that neighborhoods in London's east and northwest had high-sugar and high-carbohydrate purchases, suggesting residents were not accessing a nutritious diet.
A recent study published in PLOS One found that 7.8% of U.K. households experience food insecurity, with Black/African/Caribbean/Black British households facing higher rates. Food insecurity is also associated with longstanding mental health conditions, particularly among Asian/Asian British respondents.
The UK food system is under pressure due to climate change, global shocks, and poor diets. A new report calls for radical transformation in three key areas: more resilient farming, smarter land use, and healthier diets.
The American Heart Association's Periodic Table of Food Initiative data visualization challenge aims to translate complex biomolecular information into actionable insights. Participants will create compelling visualizations that reflect nutritional quality, molecular diversity, sustainability impact, or cultural relevance.
A new study suggests that children with chronic medical conditions are more likely to experience food insecurity, which can have negative health consequences. The prevalence of food insecurity remained high in this group, even after accounting for key family and household characteristics.
Researchers found that integrating a food resource specialist into a pediatric clinic significantly connected families with vital resources, providing over 600 families with assistance. The specialist helped enroll 24 families in FoodShare and secured an estimated $115,512 in annual meals for these families.
Research highlights that wealthy countries waste more food, but urbanization is narrowing this gap. Global food waste has increased by 24% since 2004, with rising waste in middle-income countries driven by economic growth and urbanization.
A new study has created a culturally-informed approach to screening for food insecurity among Navajo Nation patients, reducing stigma and improving patient comfort. The alternative screener reflects local food traditions and community food access better, capturing unique aspects of the issue.
Research suggests that semaglutide, a weight loss medication, decreases intrusive thoughts about food and improves mental health in individuals with obesity. The study found that 81% of participants experienced less food noise after taking semaglutide for at least four months.
Mitcham leads a project to create infrastructure for nutrient-dense food access in rural areas of Virginia. The initiative aims to bridge the gap between food accessibility and healthy eating.
A Kennesaw State University researcher is working on an electronic nose that can detect bacterial contamination in food using volatile organic compounds (VOCs). The system uses AI models trained from thousands of samples to identify pathogens like salmonella and E. coli, aiming to revolutionize food safety.
A new study published in PLOS One identifies unexpected 'danger zones' when the risk of going hungry is highest among Utah refugees, highlighting the need for timely interventions and improved information to reduce food insecurity. Researchers propose increasing access to gardens and empowering refugees with resources to thrive.
Researchers have developed a novel Food Cue Reactivity image bank that measures the brain's reaction to food images, correcting limitations in existing tools. The new image bank accounts for visual characteristics and appeal ratings, producing more scientifically accurate results.
The Kunming Manifesto proposes pathways to unlock agrobiodiversity's benefits, addressing food waste, environmental externalities, and social inequalities. Experts emphasize the need for a paradigm-bending power shift toward Indigenous and local communities to ensure agrobiodiversity thrives.
A new study found that fostering lasting habits of frugality is more effective in reducing household food waste than short-term interventions or nudges. Long-standing tendencies to conserve resources were the strongest predictor of food-saving behavior.
Researchers explore innovative food processing technologies to enhance nutrient utilization efficiency in staple crops. These methods can retain more nutrients and reduce anti-nutritional factors, improving food safety and quality.
A team of Cornell University food scientists has developed a natural blue food dye made from algae protein that can replace synthetic emulsifiers and exhibit vibrant colors. The researchers used a denaturant to reorganize the algae protein into smaller components, creating a more stable form that can be integrated into food formulations.