• Comfort food

    Posted on Mar 21, 2019

    On the 15th of March 2019 in Christchurch, New Zealand, the unthinkable happened: a gunman walked into two Mosques and murdered 50 peaceful worshippers and injured a further 50. The pain that one ‘individual’ inflicted across a nation and, more specifically and deeply, to the friends and families of those victims, is palpable. This blog is not the place for discussion of the events of 15 March but, as we reel from the horror of what has happened and feel helpless through our inability to ‘turn back time’ or relieve the suffering of so many, we turn to what we know in an attempt to find some level of solace. This blog is dedicated to a few stories of kindness (and food) in the hope that it may offer some support at a very dark time.

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  • Do we need to grow more or lose less?

    Posted on Mar 13, 2019

    In the blog post ‘the Tipping Point’ we wrote about transitions – from plentiful plastic bags in supermarkets to none, from murmurings about climate change to the shouts of young people, and from our ‘traditional’ sources of proteins to novel plant-based ones. In a similar vein; we are interested in when there will be a ‘tipping point’, or global, robust conversation about the amount of food the world wastes: specifically, the amount of food that is lost before it even gets to the consumer.

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  • Just because you can doesn't mean that you should

    Posted on Mar 10, 2019

    As a child, I remember being told that just because you could do something, doesn’t mean that you should do it – and sometimes dietary choices fall under this logic. A New Zealand newspaper reported this week about those ‘perennial favourites’: chocolate covered tarantulas. Perhaps not the best gift for the mother-in-law this Mothers’ Day.

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  • Will science save us (part 3 - the rise of the citizen scientist

    Posted on Mar 07, 2019

    In previous writings, we have looked at science and how science is being used to support stronger food systems. To be fair, our findings are somewhat inconclusive, largely due to the lack of consistency across geographical regions and this is predominantly driven by political and trade agendas.

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  • The tipping point

    Posted on Mar 03, 2019

    As I write this, school students across the globe are preparing to go on strike on 15 March; in response to what they see as inaction by those in power, i.e. adults. It escalated quickly.

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  • Why do we need standard(s)

    Posted on Mar 01, 2019

    The phrase “standards setting organisation” is one that is often used by those involved in food processing or food regulations; but to those whose focus is on a being consumer, it is something of a mysterious and bureaucratic sounding phrase. The thing is; however, standards are important as they provide us with a baseline level of acceptability and, therefore there needs to be a robust process to ensure that they are fair, fit-for-purpose and measurable

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  • Food for an emergency kit

    Posted on Feb 20, 2019

    What food would you grab in an emergency? Sumfood presents a short video about the food you may need to get you through a disaster

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  • The curious tale of the guy who wouldn’t dig holes

    Posted on Feb 14, 2019

    In a recent opinion piece, published in a mainstream New Zealand newspaper, a young man declared (my paraphrasing here) that manual labour was beneath him and why would anyone want to dig fence post holes.

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  • Chocolate, oysters, asparagus and celery – foods of love?

    Posted on Feb 11, 2019

    As Valentine’s day rolls again, it is interesting to ponder the connection between food and love. A lot of us love food, but of interest here is the association between food and the love of other humans. Let’s begin with a bit of a historical review.

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  • Will science save us? Part 2

    Posted on Feb 06, 2019

    One of the more confusing aspects of working in the food world is the lack of scientific uniformity that you find. Specifically, regarding what is safe to consume and what is not. Photo by Alison Marras on Unsplash

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