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Nature Food|May 15, 2023
Low-carbon diets can reduce global ecological and health costsElysia Lucas, Miao Guo, Gonzalo Guillén-GosálbezNature Food|November 12, 2025
Spontaneous immortalization of bovine fibroblasts following long-term expansion offers a non-transformed cell source for cultivated beefLaura Pasitka, Merav Cohen, Shaun Regenbaum, et al.Nature Food|September 9, 2025
Food impacts on species extinction risks can vary by three orders of magnitudeThomas S Ball, Michael Dales, Alison Eyres, et al.Nature Food|August 18, 2025
Settler colonialism de-develops food systems in protracted crisesMehroosh Tak, Sardar Babur Hussain, Haris Zargar, et al.Nature Food|July 15, 2025
Crop productivity in southern Africa is stagnant despite moderate climate trendsDavid B Lobell, Richard J LeeNature Food|December 13, 2025
Official estimates of global food insecurity undercount acute hungerErin Lentz, Kathy Baylis, Hope Michelson, et al.Nature Food|March 6, 2025
Trade-offs between resilience, sustainability and cost in the US agri-food transportation infrastructureDeniz Berfin Karakoc, Megan KonarNature Food|March 14, 2025
Global seafood production practices and trade patterns contribute to disparities in exposure to methylmercuryQinqin Chen, Qingru Wu, Yuying Cui, et al.Nature Food|March 14, 2025
Ten years of Nutri-Score front-of-pack nutrition labelling in EuropeChantal Julia, Nikhil Gokani, Serge Hercberg, et al.Nature Food|March 13, 2025
How and why researchers and advocates should engage with state and local food policymakingAnna H Grummon, James W Krieger, Marissa G HallPageof 58