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The carbon footprint of trending food and drink

Oranges in box in front of trucks.

Social media is awash with aesthetic snapshots of gourmet dishes, boozy brunches and easy-to-follow recipes. You may even come across pictures of bulk-prepped Tupperware meals, takeaway pizza, a meal deal from your local supermarket or simply a latte in a reusable cup – our obsession with food is clear.

With this love of all things food comes the ever-growing conversation of the environment, the reasons why we should source food closer to home, and learning how to make the most climate-conscious decisions. With 25% of greenhouse gas emissions coming from food, we wanted to investigate the real impact of

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Food science meets cell science in bid to explain inner workings of membrane-free cell compartments — ScienceDaily

Johns Hopkins Medicine researchers report that food science principles have helped them determine how unusual droplets within cells stay organized and avoid dissolving into the rest of the cell’s gelatinous interior.

The researchers say their work could advance scientific understanding of cell evolution and help scientists in the food and chemical industry develop better ways to keep liquid mixtures from separating.

The cells of all living organisms hold a collection of mini biological machines called organelles. These structures run the cell’s powerhouse mitochondria, brainy nucleus and other operations, all with a defined border and encased in a membrane. However, there

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Column: Top five slick food myths you probably don’t know

This week, columnist Nonie De Long looks at the top five food myths, which includes thoughts on just how important breakfast is

Dear readers,

Last week we started learning about some of the slick food myths the food industry and regulatory bodies, including the dietetic profession, has perpetuated. We looked at five of the 10 top food myths and today we’ll cover the top five. The question that spearheaded this list came from Maya and today we’ll get to her query about whether breakfast is as essential as we’ve been told or whether fasting might be better. If you missed

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The Ocean House in Dennis Port has Pan Asian food, spectacular views

On a recent balmy and breezy Monday evening, The Ocean House’s executive chef, Tom Woods, and celebrity chef Ming Tsai worked to prepare appetizers for 80 at side-by-side tables in a tent outside the Dennis Port restaurant.

The event was a private fundraiser that brought in thousands of dollars and raised awareness on Cape Cod for the cancer support group Family Reach.

The impetus for Woods and Tsai working this fundraiser together started a long time ago with a story that also explains why a good slice of the Ocean House menu has a Pan Asian flair.

Twenty years ago,

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Japanese coffee shop chain Excelsior to curb food loss via food sharing service TABETE

Some of our readers may recall our recent article in which we introduced Starbucks’ recent efforts to tackle to the pervasive problem of food waste in its Japanese stores by offering a 20% discount on food items in pre-closing hours. As it turns out, Japanese coffee shop chains are also stepping up to the plate when it comes to reducing food loss.

Since late August, Excelsior Caffé, a popular coffee shop chain operated by Dotour Coffee Co Ltd, has introduced TABETE, one of the largest food-sharing platforms in Japan (operated by COOKING Co Ltd) at 50 locations.

One of the

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