The Middle East war and major exporters’ trade restrictions are the latest warning in a long line. Will NZ act this time or simply waits for the next costly crisis, asks Otago University’s Murat Ungor.
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NZ Story’s outgoing CEO makes the case for the agency’s work, and why he remains optimistic for what comes next, despite the global uncertainty.
Hormuz closure threatens the global food supply – why grocery price hikes are coming, according to Florida-based international business professor, Aya S. Chacar.
Many researchers have sought to find a better alternative to single use plastic packaging. At Georgia Institute of Technology, the journey to tackle this problem began with a beetle.
New research shows NZ’s imports of UPFs increased significantly, from 16 kilograms per person in 1990 to 104 kilograms in 2023, says University of Auckland’s Kelly Garton.
Kim Kardashian’s new caffeine‑free energy drink relies on paraxanthine – here’s what the science says, according to neuropharmacology professor Colin Davidson.
How Australia and NZ rules on plant milks differ from overseas, where cows make the only ‘milk’.
Woolworths’ AI agent Olive’s ramble about its ‘mother’ is a sign of deeper problems with the tech rollout, says University of Sydney’s Uri Gal.
Given its design and governance flaws, mandating the current health star rating system would be a mistake, two Australian public health professors argue.
The Dutch brewer’s campaign was designed to mark Dry January, but whether the visibility translated into impact is another matter, says University of Bristol’s Jonatan Sodergren.
As a new genre of weight loss injections emerges, food companies that make it their mission to promote wellbeing are going to be tomorrow’s winners, says Cambridge University’s Yasemin Kor.
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