Articles about 'food security'

In this age of rapid and escalating change, what can businesses do to flourish? Take a look at their supply chains, say researchers in the Centre for International Manufacturing, based on their research in the UK and India.

A survey carried out earlier this year has found the first evidence of the ‘superbug’ bacteria Methicillin-Resistant Staphylococcus Aureus (MRSA) in sausages and minced pork obtained from supermarkets in the UK. However, researchers stress that this does not pose a significant immediate risk to the public.

The Cambridge Animal Alphabet series celebrates Cambridge's connections with animals through literature, art, science and society. Here, C is for Chicken – a popular source of protein that carries a hidden hazard in the form of Campylobacter.

“Ancient relationship” between fungi and plant roots creates genetic expression that leads to more root growth. Common fungus could one day be used as ‘bio-fertiliser’, replacing mined phosphate which is now depleted to the point of impending fertiliser crisis.

Supermarket price promotions are more likely to lead to an increase in sales of less healthy foods than healthier choices in supermarkets, according to a study published today. However, the study of shopping patterns amongst almost 27,000 UK households found that supermarkets were no more likely to promote less healthy over healthier foods.

Novel use of UK national data finds a growing gap between the prices of more and less healthy foods between 2002 and 2012. Healthy foods in 2012 were three times more expensive per calorie than less healthy foods.

Frequently derided as stuck-up and exclusive, haute cuisine has dropped its posh image and is appealing to a wider range of customers than ever before, transforming the way we think about food in the process, according to new research.

Helping big businesses consider their impact on the environment is leading to a re-evaluation of activities to combine profitability with sustainability.

New research advocates use of pastures with shrubs and trees as it is more sustainable, improving animal welfare and increasing biodiversity.

A move from cattle herding to camel keeping among Kenyan farmers is more than an economic transition, it represents a fundamental shift in age-old customs.