According to a summit on food production, diet, and sustainability, humanity needs to refocus on a diet that encompasses sustainability and social justice.
Tags: science-technology all-aces american-farmland-trust and-forests atyia-martin climate-change enviroment environments-sustainability farms fisheries food food-pyramid food-solutions-new-england global-warming harvard-forest harvard-law-school harvard-pilgrim-healthcare-foundation harvard-th-chan-school-of-public-health inc kennedy-school-of-government naima-penniman obesity planetary-health-diet soul-fire-farm university-of-massachusetts-club walter-willett
A marijuana derivative called cannabidiol, or CBD, has begun making its way into supplements and even into foods, a use that runs afoul of an FDA designation of the compound as a prescription drug. A Harvard Medical School associate professor says CBD’s tangled legal status may provide an opportunity not only to clear up its status, but to bring clarity to the entire supplements industry.
Tags: health-medicine alvin-powell cambridge-health-alliance cannabidiol cannabis cbd food-and-drug-administration harvard-medical-school pieter-cohen supplements
Harvard Ph.D. students explore the culture and science of food in the latest episodes of the Veritalk podcast. The talks cover veganism, gut health, food and diaspora, and childhood obesity.
Tags: health-medicine childhood-obesity cultural-appropriation food graduate-school-of-arts-and-sciences microbiome veganism veritalk
A panel of experts at the Harvard T.H. Chan School of Public Health discussed how the globe might feed an estimated human population of 10 billion by midcentury and suggested a diet high in plant foods, low in red meat, as well as a host of reforms to how food is produced and distributed today.
Tags: health-medicine alvin-powell diet food gina-mccarthy harvard-th-chan-school-of-public-health population sustainability the-forum-at-harvard-th-chan-school-of-public-health walter-willett
Author Paul Greenberg said eating more and different seafood, emphasizing species that are less energy-intensive to harvest and high in omega-3 fats, can help answer the world’s food challenges in the coming decades.
Tags: health-medicine alvin-powell christopher-golden elsie-sunderland fish harvard-university-center-for-the-environment paul-greenberg seafood seaweed shellfish susan-korrick sustainable-harvest walter-willett
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