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Food for Thought

Science profoundly influences our understanding of what we eat, where our food comes from, and whether it's healthy or safe for us. We're making the science of food more accessible because everybody has a stake in a safe, healthy, and sustainable food system.

Salk scientists show that when you eat may be as important as what you eat

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New work shows that the timing of diet has a dramatic effect on health and disease.

The Salk Institute

Probiotics, not antibiotics, might be the future of livestock farming

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Alice Theibault, Rochester Institute of Technology

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You're eating, drinking, and breathing microplastics. Now what?

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Anna Robuck, University of Rhode Island

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Fewer crops are feeding more people worldwide – and that’s not good

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Reduced agrobiodiversity threatens the stability of our whole food system

Karl Zimmerer, Pennsylvania State University

Here's everything you need to know to grow your own hamburgers

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Sara Oliveira, International Iberian Nanotechnology Laboratory

Here's how we're growing meat in labs instead of in animals

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Sara Oliveira, International Iberian Nanotechnology Laboratory

The world's appetite for meat is growing. How will we satisfy it?

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In the near future, "meat" could mean a lot more than it does now

Devang Mehta, University of Alberta

Is it safe to eat GMO foods?

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Devang Mehta, University of Alberta

GMOs can help us adapt to climate change

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Gabriela Serrato Marks, Massachusetts Institute of Technology

How farmers on the Great Plains are changing the local climate

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Ellen Stuart-Haëntjens, Virginia Commonwealth University

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What ancient corn farmers can teach us about engineering crops for climate change

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In the era of GMO crops, farmers can learn old lessons of diversity

Gabriela Serrato Marks, Massachusetts Institute of Technology

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