Don’t Like Eating Insects? Your Pet Might.
Could insect meal and lab-grown meat be a more sustainable, ethical way to feed our cats and dogs?
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Could insect meal and lab-grown meat be a more sustainable, ethical way to feed our cats and dogs?
Chef with 10 Michelin stars has designed meals for Sophie Adenot’s trip to International Space Station next yearWhen the French astronaut Sophie Adenot travels to the International Space Station (ISS) next year, she will be heading for the stars – not …
These small, joyful indulgences are ‘an antidote to life’s uncertainties’, food trend watchers sayIf you said to a friend that you fancied Japanese food this weekend, they might be forgiven for thinking you meant sushi. But lately a new culinary export…
I grew up around the pleasant sunflower. Perhaps I took it for granted, but Native American art presented thousands of years of expressing the variations of sunflower respect. Never, ever did I consider any European impressions of a sunflower anything …
People are disgusted by the idea of eating bugs despite their lighter planetary cost compared to traditional livestockRecent efforts to encourage people to eat insects are doomed to fail because of widespread public disgust at the idea, making it unlik…
Grant makes US a direct backer of aid organization that reportedly has collaboration with Israeli governmentThe Trump administration has authorised a $30m grant to the controversial Gaza Humanitarian Foundation, making the US a direct backer of an aid …
Staples including wheat, beef and coffee are all being affected by the lack of rainfall. In some cases, prices are climbing to record highs.
With BTS poised to reunite, “Squid Game” returning and a Broadway show winning awards, the Korean cultural wave keeps on rolling.
Regulator says it has ‘reasonable grounds’ to suspect company breached groceries supply code of practiceBusiness live – latest updatesThe UK’s grocery industry watchdog has launched an investigation into Amazon over allegations that the retail and tech…
Top chefs in this year’s World Region of Gastronomy are looking back as they shift from avant-garde cuisine to something more homespun They revolutionised cooking worldwide with radical techniques and a highly technical cuisine of playful trompe l’oeil…