To help fight climate change, stop wasting food
Roughly 52 million tons of food produced in the United States wind up in landfills annually, and another 10 millionContinue Reading
Student e-newspaper of the Friedman School of Nutrition Science and Policy
Roughly 52 million tons of food produced in the United States wind up in landfills annually, and another 10 millionContinue Reading
Join the Tufts Pollinator Initiative for an exclusive screening of The Pollinators, a cinematic journey around the United States followingContinue Reading
Combing two of her favorite flavors, Marianna Moore brings you a vegan, gluten free, and refined sugar free treat thatContinue Reading
Food Tank recently shared how innovative pet treats developed through a partnership between Treasure8 and Shameless Pets help reduce food wasteContinue Reading
NICBC student Thanit (Pao) Vinitchagoon shares one of the most heartwarming stories for him when he was working as aContinue Reading
This article was part of a group assignment created by Katherine Fisher, Ana Maafs and Thanit (Pao) Vinitchagoon for NUTR0497Continue Reading
I inherited two things from my mother: her sense of humor and her fear of bugs. It is no surpriseContinue Reading
Friedman’s Food Lab class takes a trip to King Arthur Flour and learns the art of sourdough. As a longtimeContinue Reading
With “fake meat” burgers flooding the market and popular campaigns like ‘Veganuary’ fueling pledges to cut back on meat, consumersContinue Reading
First-year student Julia Ryan explores the gut-brain axis through the lens of her personal experience with microbiota dysbiosis and theContinue Reading
The Future of Food and Nutrition Conference, hosted annually at Friedman, will be held on April 4, 2020. Keep readingContinue Reading
In this op-ed, AFE student Jeremy Edelman discusses why the United States should follow Europe’s lead and ban neonicotinoids. NeonicotinoidsContinue Reading
Laura Paige Penkert, an MS/MPH candidate at Tufts Friedman School and Tufts Public Health Program, tracks the history of okraContinue Reading
Do you ever think about making authentic, aromatic, and flavorful Thai green curry at home? NICBC student Thanit (Pao) VinitchagoonContinue Reading
Co-Editor Nako Kobayashi won tickets to attend the New York City Food Tank Summit last month. Here’s her recap ofContinue Reading