Food & Nutrition

Researchers at the Friedman School see significant income-boosting potential in the sustainable superfood

In a Tell Me More podcast, experts predict that tomorrow’s meals will marry familiar favorites with radically new ingredients

An interview with the Friedman School’s Dariush Mozaffarian on the power of this fast-growing field to do good for all—especially those who most need it

A leader in research into children’s nutrition, health, and obesity prevention, she looks to expand the school’s offerings—and impact—as she assumes the...

Kirsten Trinidad, EG26, is working to understand the sustainability of lab-grown meat during the day, and entertaining thousands as a Celtics Dancer at night

For a third time, interdisciplinary teams will meet at Tufts to develop tools to help model and better forecast acute hunger crises such as famines

Industry stakeholders gathered at the Friedman School to explore ways to make food a focal point of health

Mackenzie Loy, A13, is helping grow businesses owned by women, minority, and LGBTQ+ entrepreneurs—one catered lunch at a time

From salty chips to sugary cereals, foods that have been highly processed pose many different dangers to our health