Scientists evaluated the environmental impact of 57,000 foods at the grocery store. Their findings could benefit the Earth and our health.

The COVID-19 pandemic changed the way people use the grocery store. But which option is the worst—and best—for the environment? A new study has answers.

Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.

Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.

Homegrown tomatoes and corn in Alaska? Climate change could make it possible in the 2030s and ‘40s – a rare silver lining for this fast-warming state.

Supermarket employees, still laboring in crisis mode, continue to report significant rises in physical and mental health problems.

A recent survey finds that the pandemic made it harder for many US households to put food on the table. It also changed the ways in which people buy and store food.

Grocery store workers report experiencing severe levels of mental distress during COVID-19. Customers are one major cause.

Older adults should avoid making trips to the grocery store during the pandemic and instead use curbside pick-up or food delivery, new data shows.