“Diets are one of the top risk factors of morbidity and mortality in the world – more than air pollution, more than smoking,” said Jessica Fanzo, a professor at Johns Hopkins University and a lead author

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Even if tomato growers one day manage to produce a near-perfect fruit—one that’s beautiful, juicy, nutritious, and tasty—there’s a good chance that half a billion people would automatically be denied the chance to even try it

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Listen now: This month, Ethics Talk takes on why clinicians should care about food ethics and what they can do to address nutrition in clinical and community settings. Guests were our Dr. Jessica Fanzo, Dr. David Katz, and Haley Swartz

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This new special issue, edited by our Jessica Fanzo, investigates some of the compelling ethical issues at stake with food and health. If the global community cannot find solutions to address food quality and access, costs will be high

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The FDA proposed a peanut butter standard in the late 1950s after investigating Jif for having just 75 percent peanuts, according to Angie Boyce, a fellow at the Johns Hopkins Berman Institute of Bioethics who researched food standards

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Lab-Grown Meat

September 19, 2018

Meat produced without killing animals is heading to your dinner table

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Matt Arteaga, 51, is one of about 500 people who got sick this summer in an outbreak linked to McDonald’s salads. The cause was a parasite, cyclospora

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Then PETA went on the attack. Is the death of 188 lab rats justifiable if it spares the lives of millions of cows?

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