Health and Nutrition

Why We're Sharing This What if school cafeterias started interviewing food candidates differently? The UK is taking a step in that direction. New school food standards, set to take effect beginning in September 2027, will place a greater emphasis on vegetables, fibre, and plant-based proteins, such as beans, lentils, and chickpeas. The revised standards will also encourage meat-free days and better accommodate vegetarian and vegan dietary needs. It's an interesting shift: ins

Why We're Sharing This We hire burgers for taste, convenience, comfort, and pleasure. But what if the price goes beyond what's on the receipt? In this thought-provoking article, Dr. Michael Greger explores research linking red and processed meat consumption to reduced life expectancy. Using the concept of microlives, he illustrates how dietary risks can be translated into estimated minutes of life lost. These are population-level estimates, not predictions of how many minutes

Why We're Sharing This We often hire fish because we believe it's a healthy choice. But what about the environmental and ethical consequences of that decision? An investigation into industrial fish farming raises troubling questions about the use of wild-caught fish as feed, pollution, and the working conditions behind some seafood production. The Hire Your Food Question When we interview fish for dinner, shouldn't the oceans, the animals, and the people involved in producing