Megan Haupt, the founder of local food education company Hungry Education, has what she calls a “nonlinear background” that led her to the 2015-founded startup. She’s worked in education, in the ...

Food waste makes up an estimated 30% to 40% of the food supply, according to the U.S. Department of Agriculture — and now a London company is using artificial intelligence in an attempt to address the ...

Food preservation, including fermentation, has evolved from a necessity to a hobby. Fermentation offers benefits like extended shelf life, enhanced nutritional value, and improved flavor. Those ...

As a resident of Eastown, a socioeconomically diverse community just northwest of the Calvin campus, Calvin senior Jack Organ has had to wrestle with some tough questions. “I’ve wondered about the ...

An effort to connect local students with the real-world roots of their food has blossomed through the so-called "farm-to-school" programs. Nutrition and farm-to-school educators are banding together ...

Everyone uses their senses to understand the world around them. This is especially true for children who, after birth, rely solely on their senses for knowledge about the world and everything in it.

Gabrielle Edwards receives funding from the Social Sciences and Humanities Research Council of Canada (SSHRC). University of British Columbia provides funding as a founding partner of The Conversation ...

University of Colorado Boulder students are learning about engineering in the food industry through beer, chocolate and coffee classes, which are offered in a certificate program that’s among the ...

Chewing is not a milestone babies suddenly “achieve”. It develops slowly, through exposure, repetition, and the right textures. Before teeth fully arrive, babies rely on gums, tongue movement, and jaw ...