Changing our diet isn't not always easy and innovative companies aim to enable meat-lovers to continue eating products that look and taste like meat but are actually made from plants.
Food for thought
The growing trend of eating locally produced food helps not only the local economy, but also the planet, our health and even food security and resilience.
"Travelling up the West Coast over the holiday period," Charmian Smith writes, "I couldn’t help noticing how many places advertised whitebait."
Whitebait is famous out West - but it’s also caught in many other places around the coast, writes Charmian Smith.
Most people know that whole grains are better for you than refined grains such as white bread or white rice, but how whole grains are processed - whether the grains are intact or milled into flour - can also make a difference.
Many of us know that a healthy diet includes lots of high-fibre foods such as vegetables, fruit, whole grains and legumes and healthy non-saturated fats. But sometimes people say it’s too expensive or too difficult to eat.
It may come as a surprise that each of us is a multitude.
Landfills are full and people don’t want new ones near them, but we continue to buy and throw out stuff, writes Charmian Smith.
When Prof Jim Mann was a young man, his father, a GP, was obsessed about people eating too much sugar.
Developing a blue cheese can be a complicated process involving science, experimentation and tasting. Charmian Smith talks to Simon Berry and Chris Moran of Whitestone Cheese.
A while ago, I was talking to a former home economics teacher who said she was frustrated by all the emphasis on plant-based diets which are increasingly popular as we realise how raising livestock and eating meat contributes to climate change.
Tea growing is associated with hot climates and high altitudes in places like China, India, and other Asian, South American and African countries.
Like many other Kiwis this summer, Charmian Smith has been travelling around the country and been fascinated by the regional variety of what is available at farmers’ markets and roadside stalls.
Tucked away behind Wellington Hospital in Newtown is a section flush with growing vegetables and compost boxes arranged around the edges.
Michelle Cox, an organic and permaculture educator who leads composting and healthy soil workshops for the DCC, describes compost as "gold".
Mould on your cheese may not always be bad. Charmian Smith finds out what's OK and what's not.
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.