As United Nations leaders gather in New York, top food and nutrition experts are convening for a forum to talk about how people around the globe can have both a nourished diet and a healthy planet.
Record rainfall from Hurricane Florence has flooded more than 20 hog waste lagoons, contaminating watersheds and increasing health risks.
The chef and humanitarian, with the help of his non-profit, feeds and rebuilds disaster areas all over the globe, including flooded areas of North Carolina.
As the United Nations meets to discuss high-seas biodiversity, scientists and activists say that while a fishing ban could profoundly help protect sea life, it may also be impossible to enforce.
A record heat wave ruined crops across Europe this summer, but not all crops. Champagne growers are ecstatic over a bumper crop of grapes this year. Vintage 2018 is expected to be one of the best.
An app service known as Aira is connecting blind and visually impaired grocery shoppers with sighted guides that help them navigate the aisles at Wegmans through their smartphones.
Why do artichokes look so strange? What makes okra so slimy – and how can science help you turn that attribute into a taste sensation? Two botanists take plant science into the kitchen.
There are few employment opportunities for deaf or hearing-impaired people. But funding, training and business partnerships with deaf-friendly establishments are slowly helping to turn that around.
A global development research organization's study suggests that there's little data showing whether growers benefit from sustainably certifying their coffee because they are difficult to monitor.
States have seen a sharp drop in the number of immigrants accepting federal nutrition help for their children due to fears about White House immigration policies.
Napa Valley's wine industry relies heavily on immigrants, but the undocumented are often ineligible for services when disaster strikes. An artist depicts how the 2017 fires impacted this community.
Smoke from wildfires is blanketing much of the West. That's ruining some crops and may be stunting others. And it's making it difficult or unsafe for laborers to pick the harvest.
While there have been big changes in the restaurant business in the last few decades, a new documentary on female chefs and work-life balance explores how little it has changed for women.
A new study concluded that even small amounts of alcohol can be harmful to health, but critics say the paper raises undue alarm about moderate use.
Dried Manchurian scorpions? Think softshell crabs. Crickets? They're not far from crawfish. A new series aims to showcase the flavors of edible insects — prized ingredients in parts of the world.
Females make up less than 30 percent of the the country's labor force. But one nonprofit is providing restaurant and cooking training to vulnerable women who have been shut out by Moroccan society.
Plastic trash less than 5 millimeters long is in the things we eat and drink, and the air we breathe. Scientists are just beginning to study where it comes from and how it might affect our health.
Unlike corn and soybeans, biotech wheat has never been farmed commercially. This new gene mapping could change that.
Michigan’s five-year experiment to privatize prison food services lowered food quality and safety, sparked riots and cost the state millions of dollars.
The Agency for Toxic Substances and Disease Registry - part of the CDC and the Department of Health and Human Services - began conducting a 2015 a toxicological review of glyphosate in 2015. It has yet to be published.