Harvard Study On Produce and Mortality: Five Servings a Day is Key, but We Need to Quantify the Benefits

The latest Produce for Better Health Research points to a continuous decline in produce consumption per capita. Although individual products still increase and individual companies are doing well, it will be difficult to sustain a growing industry if we can’t turn around consumption.

Upcycled Food Movement Gaining Strong Momentum

September 11, 2020 Upcycled Food Association

Upcycling food helps minimize this problem by creating new, high-quality products from otherwise wasted – but perfectly nutritious – ingredients. According to the Upcycled Food Association (UFA), 60% of people want to buy more upcycled food products, and 95% of this group want to do their part to reduce food waste.

Slaughter-Free Steak Served Up at Harvard Laboratory

January 3, 2020 Hannah Uebele, WGBH

Kit Parker, bioengineering and applied physics professor at Harvard University, joined Boston Public Radio on Thursday to speak about the meat he’s developing at an on-campus lab for human consumption which is made completely of animal cells.