Clare Leschin-Hoar
When it comes to pollutant levels, researchers now say where your tuna was caught can make a huge difference. But tracking your yellowfin to the spot it was caught may be tricky.
Currently, one-fourth of all fish caught globally goes to produce fishmeal and fish oil for farmed seafood, pigs and chickens. A lot of it is “food grade” and could be feeding the world’s hungry.
Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matters.
Melting ice has made it harder to hunt walrus, a traditional staple for Native Alaskans. Warmer temps mean caribou aren’t where hunters used to find them. It all adds up to more food insecurity.
Many people around the world rely on fish not just for protein but for critical micronutrients like iron and zinc. So declining fisheries pose major risks for global health, scientists warn.
Ray Hilborn has a reputation for challenging studies showing declines in fish populations. But Greenpeace says its public records request has revealed a failure to disclose industry funding on papers.
A Florida dairy farmer has had to dump hundreds of gallons of skim milk from her creamery because she doesn’t add vitamins back in. Legally, that makes it an “imitation milk product.”
We know eating more produce is good for your heart. Now computer models suggest slashing its price by about a third could result in dramatically lower death rates from heart disease and stroke.
Over 20 people have been sickened in two new outbreaks of foodborne illness linked to alfalfa sprouts. For something many deem a “health food,” sprouts continue to be a vexing food-safety challenge.
Over 20 people have been sickened in two new outbreaks of foodborne illness linked to alfalfa sprouts. For something many deem a “health food,” sprouts continue to be a vexing food-safety challenge.
Fish populations aren’t replenishing themselves like they used to. Researchers say there’s not enough food for young fish, and it’s directly linked to changing temperatures.
Diners were likely to get duped 67 percent of the time when ordering salmon in restaurants out of season, a survey says. Much of the deception involved farmed salmon passed off as more expensive wild.