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.
Charmian Smith discovers how food and culture are interrelated in Ethiopia.
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.
How many times do you find you can’t finish what’s on your plate when you are eating out?
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?
Many people are aiming to reduce their meat and dairy intake as we realise their harmful environmental and health effects, writes Charmian Smith.
When people find themselves putting on weight after dieting they blame themselves, rather than realising that diets don’t work in the long term, says Otago Uni's Associate Prof Caroline Horwarth.
The Garden to Table trust believes every child in New Zealand needs to have the skills to grow, cook and enjoy fresh fruit and vegetables. Charmian Smith learns how they are doing it.
Paleo, keto, Atkins, fasting - these are just some of the many trendy weight-loss diets at present. Charmian Smith talks to nutritionist Rachel Brown about how they work and the rebound effect.
Mention food packaging and some people's hackles rise over unnecessary layers of plastic or other wrappings.