The new EU policy on biofuels is resisted by the industry, but its limits are actually not harsh enough

'It’s possibly,” someone remarked to me this week, “one of the worst things ever to come out of Brussels.” Quite a condemnation, everything considered – and all the more so for coming from an Action Aid

Say you have a melon in your fridge. And you find a soft spot on that melon, about the size of a nickel. Do you waste the whole melon? Of course not--you chop it up and throw away only the part that's bad.

Two men barred from an all-you-can-eat Mongolian restaurant in Brighton say it was because they ate too much food.

George Dalmon and Andy Miles, both 26, have visited Gobi, in Middle Street, twice a month for two years to take advantage of the £12 dea

Food is one of society's key sensitivities to climate. A year of not enough or too much rainfall, a hot spell or cold snap at the wrong time, or extremes, like flooding and storms, can have a significant effect on local crop yields and livestock production.

Your child’s brain lights up at the sight of a McDonald’s logo.

Using magnetic resonance imaging, a U.S. researcher has mapped how kids’ brains react to fast food and nonfood logos.

Golden Arches. All systems go in the distinct corners of the brain that control emotions, memory and self-control.

Experts are increasingly arguing that food and drink should be counted as part of our total water footprint

I am asked to guess the water footprint of the fantastic milky coffee that I am drinking in Leila's Shop, a cafe and food shop in Shoreditch, London. I hazard a guess of 10, maybe 15 litres? The actual figure – 207L – nearly makes me spit it out again.

Italian graphic design specialist Angela Morelli has put together an interactive visualisation explaining how much water we consume indirectly through eating and drinking different foods and drinks. Coffee and beef have two of the most water-intensive production processes, with thousands of litres used to provide the amounts of food and drink you might consume in a typical day.

When you go into a restaurant, you probably give some thought to whether you're ordering a small, regular or large sandwich.

That makes sense.With widening waistlines across the land, many of us want to make a health-conscious choice. But are we really getting a small portion when we order a small sandwich?

Well, that depends.

It's been an alarming few days of obesity-related news. First, the Robert Wood Johnson Foundation released the results of its “F as in Fat” report, projecting that half of U.S. adults will be obese by 2030 unless Americans make drastic dietary changes.

I rolled over, edged down my pyjama pants and wearily said: "Just stick it in".

So fatigued after driving the porcelain bus for hours on end, I didn't care much what the short Cuban woman - a nurse who was hosting me in her home in Trinidad - had loaded into the syringe she was about to shove into my behind. Drugs! I want all of them!

You might want to get your fill of ham this year, because "a world shortage of pork and bacon next year is now unavoidable," according to an industry trade group.

More American's die from obesity every year than all cancers combined, and a leading cause could be food addiction.
Dr Pamela Peeke, author of the new book The Hunger Fix, explains that food can be as addictive as cocaine with some people experiencing cravings, binging and withdrawal.

Food addiction could be one of the reasons behind the rising number of individuals suffering from eating disorders and obesity, scientists have said.

A leaked memo from McHQ has riled McDonald's fans in the US: the arrival of the McRib (an occasional addition to the standard Maccy D menu) on American menus has been knocked back until December this year. Apparently the men in grey want an end-of-year sales uplift.

When John Urquhart gave the instructions for Cask 339 to be filled with raw single malt whisky at the Glenlivet Distillery in February 1940, he had good reason to consider the spirit as precious.

Sweet-toothed Britons have not thrown cakes out of the shopping trolley just yet, but they are trading down for their treats, the cake maker Finsbury Food said yesterday.

Supermarket shopping is rarely fun. In all honesty, I dread schlepping to and from the grocery store, hands white and red where the cardboard handles are cutting into my skin. Worse, when it rains, the cardboard bags go soggy and the contents threaten to fall out onto grimy New York streets. But this week my parents are in town. And supermarket shopping has suddenly become a tourist activity.

People nervously waiting around in New York City hospitals for loved ones to come out of surgery can't smoke. In a few months from now, they can't have a supersized fast-food soda. And soon, they won't even be able to get a candy bar out of the vending machine or a piece of fried chicken from the cafeteria.

Turn up your nose at chain restaurants? Think independents are always best?

Yet in The Oracle many chains are doing well. Tom Fahey goes beind the scenes to investigate.

I’m standing behind the counter at Mission Burrito and owner Jan Rasmussen is telling me about his healthy respect for McDonald’s.