Technology can help deliver cleaner, greener delicious food

Whether consumers want it is another question, says Jon Fasman “Tell me what kind of food you eat, and I will tell you what kind of man you are,” wrote Jean Anthelme Brillat-Savarin, a French lawyer and epicure, in the early 19th century. The epigram opens “The Physiology of Taste,” one of those delightfully dilatory, observational works at which his age excelled. The food that most people eat—especially in rich countries, but increasingly in poor- and middle-income ones, too—reveals them to be inhabitants of a highly globalised economy, spectacularly rich in choices. Peruse the shelves of a rich-world supermarket and you will find salmon from…

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2021: The Boom of Flexitarianism

Is this the year of flexitarianism? Flexible diets, vegetarianism, veganism,…

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MEATLESS MEAT IS NOTHING NEW

a bloodless revolution MEATLESS MEAT IS NOTHING NEW But it is getting tastier and more popular …

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Can fish farming really be sustainable?

Mowi, the world’s largest salmon farmer, came under fire in the Netflix documentary…

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Prof. Justing Stebbing a Book: Witness to Covid 2020

As more than 5 million people according to Hopkins are confirmed to have died from Covid…

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Seniors will be vaccinated every year DELTA REMAINS DOMINANT

SARS-CoV-2, like other coronaviruses, will be endemic and I am sure it will live with us. Vaccines…

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Prof. Justin Stebbing: COVID-19 - Is a third dose really needed?

The Flexitarian Society Foundation invites you to join a virtual press conference at the Media…

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