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The eastern Mediterranean was among the earliest ‘global’ markets in human history. Philipp Stockhammer explores ancient food practices and social connections during the Bronze Age, offering valuable insights for today’s world.

Can plants be redesigned to boost their productivity? Three scientists are delving into the possibilities. By finding a balance between plant efficiency and ecological preservation, their research promises to advance sustainable agriculture.

Whilst enhancing taste and appearance, some additives in our food may be having a negative impact on our bodies. ERC grantee Mathilde Touvier is disentangling mixtures of chemicals in ultra-processed food to understand how they may increase risk for…

Forests are full of nutritious wild food that can provide rural villagers with a free or affordable source of diet. Paradoxically, current development efforts to increase food security often lead to the destruction of forests in order to make land…

Cities have the potential to be at the forefront of efforts to become climate-neutral, according to the European Commission’s recently launched Cities mission. For environmental psychologist Lorraine Whitmarsh nothing holds more truth. “The local…