Browsing: healthier

Western diets—chock-full of fat, sugars, and red meat—are notoriously unhealthy. The production of these foods, which often contributes to habitat loss and greenhouse gas emissions, isn’t exactly great for the planet either. So in 2025 the EAT Foundation teamed up with The Lancet to imagine a better world. 

Calbee is tapping demand for personalised nutrition with tailored granola designed to provide healthier, more individualised breakfasts

Members of Oklahoma State University’s Wheat Improvement Team recently co-authored a paper on research related to a campaign “to boost public health without relying on individuals to give up foods they love” through their partnership with the Foundation for Innovation in Healthy Food, which includes multiple university partners

When April White ’23 and Ben Meyer ’22 began volunteering at Root Cause, a student-run health initiative serving Greenville’s underserved neighborhoods, they quickly realized that access to healthy food wasn’t the only challenge many families faced. Sometimes the biggest barrier came after the fresh produce was handed out

Two experts from Harvard T.H. Chan School of Public Health—Christina Marie Dieli-Conwright and Erica Kenney—discussed ways kids can get more exercise and eat healthier in a new video and podcast series from the Acton, Mass.-based Discovery Museum

Employee well-being has become a central focus for modern workplaces. Companies are increasingly recognising that a healthy, engaged, and supported workforce is essential for long-term success.  

Federal officials are encouraging medical institutions to rethink their approach to patient meals, as hospital food has become the subject of jokes, complaints, and criticisms due to what some believe is a lack of quality and nutritional value

Older adults who walked at a significantly faster speed than their peers were about half as likely to develop cognitive impairment MD, neurologist at Stony Brook Medicine

The link between diet and physical aging is well established. How food shapes the mind in later life has received far less attention