Menopausal Mother Nature

News about Climate Change and our Planet



I, onion: An authorised biography of the humble vegetable

Onions are so ubiquitous on people’s plates that fluctuations in the tuber’s prices can make or break electoral fortunes; cultivators of the bulb, however, seem to be perenially at the receiving end. Now, as a government move to allow imports threaten to replay their tragedy as a farce, here’s our take on just how much can you peel off the humble vegetable.

Mollusks and Algae Could Form the Sustainable Diet of the Future

At a time when food production is one of the biggest climate culprits, we need to seek out new food sources which can nourish us and, at the same time, not overburden the planet. More and more people are opting to become vegetarians or, even more radically, vegans. However, the large majority of people find […]

The post Mollusks and Algae Could Form the Sustainable Diet of the Future appeared first on Good News Network.

Invisible threat: Listeria in smoked fish

Fish should be a regular component of our diets. It is an important source of biologically high-quality and easily digestible protein, minerals and vitamins. However, raw, smoked and cured fish products also often contain pathogenic germs, notably listeria. People can become infected by eating contaminated food and become ill with listeriosis.


Sprat, mollusks and algae: What a diet of the future might look like

Rethinking what we eat is essential if we hope to nourish ourselves sustainably and mind the climate. One option is to seek out alternative food sources from the sea. All the way at the bottom, where algae, cephalopods and tiny fish thrive, according to a new study.

Carb-eating bacteria under viral threat

Strictly speaking, humans cannot digest complex carbohydrates — that’s the job of bacteria in our large intestines. Scientists have just discovered a new group of viruses that attack these bacteria.

Connecting the dots on food access

A new study simultaneously examined the preferences of community members and compared those with the community-based programs and resources available to identify the most viable strategies for addressing disparities in healthy food consumption.