Food for Thought

November 2

What’s eating you? Debunking nutrition myths

Nutrition information online is often inaccurate and can leave people more confused than where they started. Is it better to graze throughout the day or eat one large snake meal? What vitamins should I be supplementing? Where do the people on TikTok even get their information from anyway?

Gloria Klein, Illustrations by Abbie Lee

Illustration of a syringe injecting an amber substance on the surface of some pink liquid in petri dish

November 2

UBC research suggests fats could trigger insulin production

Research from UBC’s Laboratory of Molecular Signalling in Diabetes suggests insulin pathways could be more diverse than previously thought. The results have potential to inform personalized nutrition care for the management of diabetes.

Isha Dau, Illustrations by Matthew Chan

Illustration of coffee pouring out a disposable coffee cup to form a brown sweater

November 2

More than the bean: Bell Living Lab turns coffee skins into sustainable leather

Semeru Gita Lestari and Arka Irfani are adventurers at heart. As biologists, they spent a lot of time observing and appreciating the nature of their native Indonesia on expeditions where it quickly became apparent that, even in the depths of the nation’s jungle, plastic had integrated itself into the natural environment.

Fiona Sjaus, Illustrations by Emilia Onar

November 2

Bacteria, viruses and mold, oh my! How foods make us sick and how to avoid it

Navigating food safety can be confusing to say the least — what’s considered cross-contamination? Is the five-second rule real? Will raw cookie dough actually give me salmonella?

Lauren Kasowski, Illustrations by Ayla Cilliers

Illustration of a green package of "Unbelievable nuggets". On the cover there is a label advertising them as "Plant-Based", a drawing of a carrot, corn, and two nuggets.

November 2

Who got (lab-grown) beef? The science behind alternative proteins

Between the long term health consequences of excessive meat consumption and the environmental impacts of the meat industry, recent years have seen an increased support for plant-based meat alternatives that mimic the textures and flavours people know and love.

Gloria Rahgozar, Illustrations by Aliza Hertzog

November 2

Indigenous forest gardens: A tradition of nourishing

For millennia, Indigenous communities have maintained forest gardens, a type of historically managed ecosystem, along the Pacific Northwest coast.

Vicky Nguyen, Illustrations by Ayla Cilliers

Illustration of a plate with food on it including a fish, carrots, an egg on toast, olives, and a fig.

November 2

Eating empathetically: How food literacy and sustainability intersect

What do we need to consider about our food, beyond our own nutrition? Who and what is being impacted by the food on our plate? The framework for understanding the environmental, social and nutritional impacts of food is called food literacy.

Yomna Bedaiwy, Illustrations by Emilija Vītols Harrison

All in Food for Thought

What’s eating you? Debunking nutrition myths

UBC research suggests fats could trigger insulin production

More than the bean: Bell Living Lab turns coffee skins into sustainable leather

Bacteria, viruses and mold, oh my! How foods make us sick and how to avoid it

Who got (lab-grown) beef? The science behind alternative proteins

Indigenous forest gardens: A tradition of nourishing

Eating empathetically: How food literacy and sustainability intersect