Michelle Cox, an organic and permaculture educator who leads composting and healthy soil workshops for the DCC, describes compost as "gold".
Poverty and food insecurity often go hand in hand with obesity, a result of people eating food high in calories but low in nutrients, according to Massey University School of Health Sciences senior...
Covid has made us think about our food security. Even the suggestion, later rejected, that the recent cluster in Auckland could have been the result of contamination on imported food packaging made...
An urban farm sounds like a contradiction in terms but actually it may well be a way of the future, a new economic, ecological and social sector.
Increasingly we want to know where our food has come from and how it was made. Many of us feel that "Made in NZ from local and imported ingredients" is not enough, although often it’s all the information we get on packets.
Now we’ve emerged from more rigorous levels of lockdown, the Otago Farmers Market is back in business, although in its leaner winter mode.
Straining at the leash to get out and about after weeks of lockdown, Charmian Smith heads off to Queenstown and rediscovers its spectacular beauty now the crowds have disappeared.
Charmian Smith talks to Assoc Prof Miranda Mirosa of the University of Otago’s department of food science about the rapidly growing vegan trend.
When I visit a stately home such as Olveston or Larnach’s Castle, I can’t help wondering what food the original owners served when they entertained, writes Charmian Smith.
It may come as a surprise that many older people suffer from malnutrition. Charmian Smith talks to Dr Sue MacDonell, of the human nutrition department at the University of Otago.
Charmian Smith talks to Prof Rachael Taylor about her research into children, sleep and the risk of obesity.
Carbohydrates have had a bad press recently. However, we shouldn’t be afraid of carbs, Dr Bernard Venn tells Charmian Smith.
Most of us don't realise people go hungry in NZ. We don't know how many because there hasn't been a survey for a decade, since the 2008-09 nutrition survey, according to Katharine Cresswell Riol.
Generally speaking, ultra-processed foods are high energy and lower in nutrients. They are cheap and tasty and easy.
Consumers want food that tastes fresher, is safe, and has a long shelf life, so manufacturers are exploring new processing methods to achieve these goals, Otago University's Phil Bremer says.
The paleo diet has become popular over the past 20 years. It's supposedly based on what our Stone Age ancestors may have eaten before they developed agriculture, but is it really what it seems?