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Good news about Food
Positive stories about Food, gathered from the newsrooms Rally reads. Every headline links back to the publisher who reported it.
The 100 most recent of 139 stories.
In Rennes, inventive and committed cuisine flourishes
In Rennes, chefs, bakers, and farmers are working together to create inventive, sustainable food while supporting each other’s work. Their collaboration fosters creativity and eco-friendly practices, making fresh, ethical cuisine more accessible. This teamwork shows how shared values can build a thriving, responsible food culture.
Le Monde
Toronto food charity receives $60K donation after trucks vandalized
A food company has donated $60,000 to repair seven trucks vandalized at a Toronto food rescue charity. The funds will help the organization continue its work delivering meals to those in need. This generous act ensures food security efforts can keep moving forward.
Global News
SIAL Paris 2026: Food Sovereignty, AI, Personalised Nutrition… Three Major Debates to Shape the Future of Food
SIAL Paris 2026 will bring together leaders, experts, and entrepreneurs to explore key food sector challenges like food sovereignty, AI, and personalized nutrition. The event aims to spark actionable solutions, offering a platform for collaboration and innovation. This could help shape a more sustainable and responsive food future.
Financial Post
Lettuce engineered to produce meat proteins
Perhaps you enjoy a burger in a lettuce wrap once in a while—but what if greens were also crucial to the patty? That’s the ultimate promise of new research showing lettuce can be engineered to produce myoglobin, a protein found in meat.
Scientific American
Singapore’s largest food donation drive, A Full Plate, now open until Dec 13
Singapore’s largest food donation drive is now open, letting people sponsor groceries and meals for those in need. The FairPrice Group is leading the effort, which will run until December 13. It’s a chance to directly support communities facing food insecurity with essential, nutritious supplies.
The Straits Times
SHOWING UP: Becoming a demo model after a lifetime of shying off
After years of declining invitations, a food editor finally accepted a demo opportunity, showing up to share her expertise with a group of women. The moment reflects personal growth and a willingness to step forward, offering inspiration to others who may hesitate to take on new challenges. It’s a small but meaningful step toward embracing opportunities.
Daily Maverick
No meat, big money: Inside India’s lucrative boom in upscale vegetarian dining
India’s vegetarian dining scene is evolving with premium offerings like Thai tasting menus and eggless Japanese bread, drawing a wider, more loyal customer base. Restaurateurs are focusing on high-quality ingredients and clean eating, proving that plant-based dining can be both sophisticated and profitable. This shift reflects growing demand for creative, upscale vegetarian options.
The Hindu
TREASURE & INSPIRE: Poké Box and Phansi Museum fuse heritage in Durban
A Durban café blends global and Zulu traditions, preserving cultural heritage through food at the Phansi Museum. The collaboration brings together two local treasures in one spot, offering a fresh way to celebrate and sustain diverse culinary roots. It’s a creative fusion that invites visitors to explore and appreciate shared history.
Daily Maverick
At a Potato Festival, Our Berlin Reporter Deepened His Ties to a New Land
A Berlin reporter celebrated family traditions at a potato festival, where an American baby was born abroad. The event strengthened his connection to his new home, blending cultures in a joyful way. It’s a small but meaningful moment of belonging.
The New York Times
From salt to miso, these hyper specialised Japanese food shops sell only one thing
Tokyo’s specialty shops are celebrating the depth of Japanese food culture, offering everything from 600 salts to regional miso and expertly roasted sesame seeds. These businesses highlight craftsmanship and tradition, giving travelers and food lovers a chance to explore unique flavors. It’s a reminder of how passion can turn simple ingredients into something extraordinary.
The Sydney Morning Herald
Balloons, baths and poppy-seed cuisine: discover Afyonkarahisar
Afyonkarahisar’s ancient Phrygian rock carvings, thermal springs, and poppy-seed cuisine offer visitors a mix of history, relaxation, and culinary tradition. The region’s natural and cultural riches provide a unique travel experience, blending heritage with modern enjoyment.
Euronews
Ancient Pottery Reveals the Earliest Known Traces of Chocolate East of the Mississippi, Painting a Picture of Connection in the Americas
A new study of pottery near the Etowah Indian Mounds has uncovered the earliest traces of cacao east of the Mississippi, revealing how chocolate spread across the Americas. The discovery helps archaeologists better understand the connections between ancient cultures and the exchange of goods. It’s a sweet reminder of the shared history that unites us.
Smithsonian Magazine
How to start foraging for edible plants, according to Black Forager
Foraging for edible plants is becoming more accessible thanks to experts like Black Forager, who shares practical advice. This guidance helps beginners explore nature sustainably and confidently. It’s good news for anyone eager to connect with food sources in an ethical way.
Scientific American
Melbourne restaurant wins major global dining prize in its first year
A Melbourne restaurant has been honored in the prestigious 50 Best Restaurants list, just months after opening. The recognition highlights its exceptional quality and gives the city a global dining spotlight. This is a remarkable achievement for a newcomer.
The Sydney Morning Herald
Turkish Confectioner Hands Out Doughnuts to Honor the Dead
In Turkey, families honor the dead by hiring doughnut makers to distribute lokma, a sweet treat, to share blessings with others. This tradition brings comfort to grieving families and spreads kindness through a simple, meaningful act. It’s a heartwarming way to remember loved ones while uplifting the community.
The New York Times
A Turkish Doughnut Maker Whose Sweets Honor the Dead
A Turkish confectioner in Istanbul turns fried dough balls into memorials, offering comfort through a deeply personal tradition. This heartfelt practice honors the dead while bringing solace to those who remember them. It’s a simple act that carries profound meaning.
The New York Times
Johnny Cross, ‘the vegan butcher’: ‘I’ve been in the world 34 years and I’ve never eaten meat or fish, and I’m alive, I’m healthy’
Johnny Cross, a Scotsman living in Seville, creates plant-based recipes that mimic meat, fish, and eggs, gaining popularity on social media. His work offers a creative, accessible way for people to enjoy familiar flavors without animal products. His success highlights how innovative approaches can make sustainable choices appealing and enjoyable.
El País (English)
Hong Kong authorities hail scheme for reducing sodium levels in bread by average of up to 17%
A new health initiative has encouraged bread makers in Hong Kong to reduce sodium levels by up to 17%, helping residents cut back on excess salt intake. The scheme addresses a key public health concern, offering a practical way to improve diets without sacrificing convenience. This small but meaningful change could make a big difference in long-term well-being.
Hong Kong Free Press
‘Pure joy’: Singaporean serves free food in heartland every month to bring people together
A photographer hosts monthly free food gatherings in Singapore to foster community connections. The events, including a recent pizza party, bring neighbors together in a spirit of generosity and shared joy. This simple act strengthens local bonds and spreads goodwill.
The Straits Times
The Winner of This Rivalry Gets Ice Cream. But So Does the Loser.
Two ice cream shops in Ramallah have turned their rivalry into a playful tradition, ensuring both winners and losers enjoy a sweet treat. The lighthearted competition brings joy to customers who love their high-piled cones. It’s a small but delightful way to spread happiness in the community.
The New York Times
Three Stars, One Heritage: How Yucatán Stormed the 2026 Michelin Guide
Yucatán has achieved recognition as a culinary powerhouse by making its debut in the 2026 Michelin Guide Mexico. The state secured three prestigious Michelin stars and received multiple Bib Gourmand and Green Star distinctions. This acknowledgment not only highlights the region's rich heritage but also boosts local businesses and the gastronomy scene, benefiting both residents and visitors.
The Yucatan Times
Brazil transforms waste palm oil into green energy
Salvador is turning waste palm oil from its popular acarajé fritters into green energy, reducing pollution in its waters. The initiative helps the environment and local communities by repurposing a common byproduct. It’s a smart, sustainable solution with real benefits.
Africanews
What happens when the last person who knows the recipe is gone?
A growing movement is finding creative ways to preserve family recipes and food traditions before they’re lost. By using audio recordings, community archives, and other methods, people are ensuring these culinary memories live on. It’s a heartwarming effort to keep cultural heritage alive for future generations.
The Hindu
FRENCH LETTER: All I Know… Thoughts on travel, book tours and school visits
A whirlwind of travel brought books, school visits, and South African flavors, inspiring young readers and celebrating new literary milestones. The journey offered unexpected delights and a joyful return to the tastes and memories of home. It’s a reminder of the power of storytelling to connect and uplift.
Daily Maverick
Indian cheese makers come together in Chennai to champion the country’s artisanal cheese
Cheesemakers from across India have united in Chennai to promote artisanal cheese, showcasing regional specialties from Kashmir to Bengal. This collaboration supports local producers and celebrates the country’s rich dairy heritage, benefiting both artisans and consumers who appreciate quality craftsmanship.
The Hindu
The battle to save the dying heart of rural France: the village bistro
Cafe-bistros, once vital to rural communities, are facing closures due to depopulation and changing social habits. However, dedicated campaigners are exploring innovative solutions to preserve these beloved gathering places, helping to sustain the spirit of rural life. This effort highlights the resilience and commitment of local communities to maintain their cultural heritage.
The Guardian
2 free children’s books bring Singapore’s past to life through kaya toast and ice-cream bread
Two free children’s books bring Singapore’s culinary history to life, introducing young readers to Hainanese dishes and the stories of ice-cream hawkers. The books celebrate cultural traditions and make learning about the past engaging and accessible.
The Straits Times
Hiring at this Puerto Princesa restaurant speaks a different language
A Filipino restaurant in Puerto Princesa is hiring people with disabilities, offering them equal pay and benefits. Sign language charts help staff communicate, creating a more inclusive workplace. The initiative ensures fair opportunities while serving as a model for other businesses.
Rappler
Nacho Valle, the gallerist who traded art for sardines in New York
A Valencia entrepreneur swapped his art career for a new venture, launching Lata with friends to bring top Spanish canned goods to the US. The pandemic-inspired shift supports small businesses and introduces Americans to high-quality Spanish products. It’s a creative pivot that benefits both entrepreneurs and customers.
El País (English)
3D-printed food: from niche technology to a potential future
3D-printed food is expanding beyond plastic, now shaping ingredients like chocolate and plant-based meat into custom designs. While still costly, the technology could help clinics and care homes, offering new options for personalized nutrition. This innovation makes food production more flexible and tailored to individual needs.
Euronews
Seeing the many things ube can become at Ube Fest
Small businesses showcased their creative ube products, from candles to art, at a festival in San Juan. The event highlighted how a beloved ingredient can inspire innovation and support local entrepreneurs. It’s a bright example of how communities can celebrate and sustain local talent.
Rappler
NYC's 'Baklava Guy' started selling Turkish pastries as 'a joke,' now it brings in $20K/month: 'It's my whole life'
A former high school dropout and drug addict turned his love for Turkish pastries into a thriving business, now earning $20,000 a month. By handing out free treats and selling in local parks, he’s found success and a sense of purpose. His story shows how passion and persistence can build a new life.
CNBC
In England — Yes, England — Tea and Cantaloupe Grow as the Climate Warms
British farmers are adapting to rising temperatures by growing new crops like tea and cantaloupe, offering fresh opportunities as the climate shifts. This creative response to heat waves helps farmers diversify and could bring new flavors to local markets. It’s a practical step toward turning challenges into benefits.
The New York Times
A Tiny Label on a Fast-Food Menu Changed What 10,000 People Ordered
A small label on a fast-food menu led 10,000 people to change their orders, helping others and the environment. The shift shows how small nudges can make a big difference in behavior. It’s a simple way to create positive change.
ScienceAlert
B.C. First Nations address declining, crucial salmon
As salmon populations decline, First Nations in British Columbia are turning to fish camps and workshops to provide healthy food and cultural connection. These efforts help communities like Sherry McIntyre’s, where grocery access is limited and costs are high. By preserving tradition and supporting well-being, the projects offer vital support in challenging times.
The Narwhal
Ready, Set, Carb: Copenhagen fuels world championship runners with large pasta portions
Copenhagen’s restaurants are offering custom carb-loaded meals to fuel the 65,000 runners preparing for the World Athletics Road Running Championships. The tailored dishes help athletes optimize their performance, making the city a welcoming host for the global event. It’s a practical way to support both runners and local businesses.
Financial Post
Locals-focused wine bar and op shop lands in brilliant heritage location
A beloved small-bar spot has reopened, offering locally focused wines, casual dining, and vintage clothing in a heritage setting. The mix of approachable eats, small-producer wines, and secondhand fashion gives the community a fresh, welcoming space. It’s a win for lovers of unique, sustainable, and social experiences.
The Sydney Morning Herald
Vivant 2 and Déviant, two Paris restaurants joining forces to offer diners the best experience
Two Paris restaurants, Vivant 2 and Déviant, are collaborating to offer diners a seamless experience of natural wine and expertly crafted small plates, even extending to the sidewalk. The partnership lets guests enjoy the best of both spots in one lively setting. It’s a win for food and wine lovers seeking a relaxed yet refined outing.
Le Monde
Mexico City for 1: The ultimate solo dining guide
Solo dining is growing, with reservations up 8 to 10% as more people travel alone. This shift makes eating out more welcoming for those who prefer dining by themselves. It’s a small change that helps people feel more comfortable exploring new places on their own.
Mexico News Daily
Snoop Dogg wants to pay someone US$10K a month to taste ice cream
Snoop Dogg is hiring an international ice cream taster to travel, discover new flavors, and inspire creations for his Dr. Bombay brand. The role offers $10,000 a month, giving someone a unique opportunity to explore and contribute to a beloved treat. It’s a sweet way to celebrate creativity and passion in food.
Global News
Is Mexican-made kombucha underrated?
Mexican-made kombucha is gaining recognition for its ancient roots as a health tonic. The fermented tea, once prized for vitality, offers a natural, probiotic-rich option for modern wellness. This highlights a growing appreciation for traditional remedies in contemporary diets.
Mexico News Daily
Pig’s blood is back on the menu. But is Singapore hungry for it?
Singapore is reintroducing pig’s blood as a food option after a 27-year absence, reflecting shifting attitudes and regulations around what people eat. The change highlights how cultural and legal shifts can expand food choices, offering more options to those who enjoy it. This marks a step toward greater culinary openness and flexibility.
The Straits Times
American Muslims are giving Texas barbecue a halal makeover
Muslim pitmasters in Texas are adapting traditional barbecue to be halal, winning over diners and reshaping a beloved culinary tradition. Their work highlights how food can bridge cultural divides, even as anti-Muslim rhetoric grows. It’s a delicious example of shared identity and community.
NPR
Pickleball and dining: Why courts are the new food destinations
Pickleball courts are becoming hotspots for dining, blending sport and entertainment in a growing trend. This creative pairing offers fans a fun way to socialize and enjoy meals, making the sport even more accessible and appealing. It’s a fresh twist on how people connect over shared interests.
Al Jazeera
How horse milk ‘kymyz’ became a drink still in demand thousands of years later
Fermented horse milk, or kymyz, has been a cherished drink in Central Asia for millennia, preserving nomadic traditions and hospitality. Its enduring popularity in Kazakhstan highlights how cultural heritage continues to thrive in modern life. This ancient practice connects communities to their past while remaining a vital part of their present.
Euronews
No eggs, no potatoes but ‘a lot of imagination’: how Spain cooked in war’s hunger years
A new book shares recipes from Spain’s hunger years after the civil war, showing how people adapted to food shortages with creativity. It offers a glimpse into resilience and resourcefulness during tough times. The stories remind us of the power of imagination in hardship.
The Guardian
Research roundup: 7 cool science stories we almost missed
This month’s roundup of overlooked science stories includes breakthroughs like turning plastic into edible cookies and tiny drones powered by sound. Researchers also uncovered a new celestial object called a "black hole star" and linked whale calls to Einstein’s theory of relativity. These discoveries show how science keeps pushing boundaries in unexpected ways.
Ars Technica
The Best Way to Explore Zagreb Might Just Be On Your Plate
Zagreb’s Dolac Market is thriving with fresh, artisanal goods, from wild asparagus to pistachio croissants, offering locals and visitors a vibrant culinary experience. The city’s food scene, from markets to Michelin-starred dining, is making it a standout destination in central Europe. This growth supports local producers and draws visitors to Croatia’s capital.
Smithsonian Magazine
Would You Eat a Cookie Made From Upcycled Plastic? Scientists Propose a New Way to Deal With Waste and Provide Food in Extreme Environments
Scientists have developed edible cookies made from upcycled plastic and agricultural waste, using microbes to transform them into proteins and flavorings. The treats, called µBites, could provide food in extreme environments like space missions or disaster zones. This innovation offers a creative way to reduce waste while addressing food shortages.
Smithsonian Magazine
Bhutan hosts first ‘conscious food summit’ amid threats to global supplies
Bhutan’s first conscious food summit calls for a deeper spiritual connection to food as climate change and conflict disrupt global supplies. By fostering mindful eating, the event aims to strengthen food security and sustainability. This initiative highlights how cultural and ecological awareness can address urgent global challenges.
The Guardian
150-year-old Newtown pub reopens with historic charm, jazz nights and $1 oysters
The Carlisle Castle in Newtown has reopened with affordable oysters, Sunday roasts, and jazz nights, thanks to the team behind the Bat & Ball Hotel. The historic pub now offers fresh charm and entertainment for locals and visitors alike.
The Sydney Morning Herald
Decades on from backpacking, I nervously returned to a ‘challenging’ destination
A solo traveler revisits a "challenging" destination after decades and finds comfort in the experience, proving that stepping outside one's comfort zone can lead to rewarding moments. The story offers encouragement to those hesitant about traveling alone, showing how new adventures can bring joy and personal growth.
The Sydney Morning Herald
Mount Fuji pics, life-changing ramen and a weak yen - why young Brits are going to Japan
Young Brits are flocking to Japan, drawn by its vibrant culture and social media fame. The weak yen makes travel more affordable, while iconic sights and viral food trends create unforgettable experiences. This surge in tourism benefits both visitors and local businesses, fostering cultural exchange and economic growth.
BBC News
Jumping beans: UK shoppers turn to legumes to save cash and improve diet
UK shoppers are eating more beans, lentils, tofu, and tempeh while reducing their meat and meat-substitute intake, helping them save money and eat more healthily. This shift toward affordable, nutritious foods is a practical way to improve diets without sacrificing flavor or variety.
The Guardian
Traders brought Central American cacao to Georgia 1,000 years ago
Archaeologists have discovered that cacao from Central America was traded to Georgia a thousand years ago, enriching local feasts. This finding highlights the long history of cultural exchange and the enduring value of cacao in human communities. It’s a reminder of how shared traditions can bring people together.
Ars Technica
France to relax cheese production rules after drought takes toll on grazing land
French cheese producers can now temporarily feed their cows extra supplements after droughts left grazing land bare. This change helps makers of Comté, Beaufort and Abondance keep their herds healthy and maintain production. It’s a practical solution to a tough problem for a beloved industry.
The Guardian
THE CONVERSATION: Urban foraging is a growing trend that calls for better planning
Urban foraging is growing in South African cities, offering food, cultural ties, and well-being. Research suggests that cities could support it by setting aside spaces and clear rules to protect people and nature. This could make the practice more accessible and sustainable for everyone.
Daily Maverick
Butter late than never: Paris gets its first boutique entirely dedicated to butter
Paris now has a boutique entirely dedicated to butter, offering a range of varieties that may surprise even butter lovers. The shop highlights France’s culinary expertise, giving gourmands and home cooks a new way to explore this essential ingredient. It’s a small but delightful addition to the city’s food scene.
Euronews
France eases cheese production rules amid drought and heatwaves
French cheese producers can now use imported feed for cows making abondance, beaufort, and comté, easing strict rules to protect authenticity. The change helps farmers struggling with drought and heatwaves, ensuring they can keep producing these beloved cheeses. It’s a practical step to balance tradition with resilience.
Le Monde
Moringa lattes and tigernut kebabs: the young Ghanaians ‘taking back the power’ of their food
Young Ghanaians are reclaiming their food culture by promoting nutritious, locally grown crops like moringa and tigernuts, which are climate-resilient and healthier than imported alternatives. This grassroots effort supports sustainable farming and community well-being, offering a positive shift in food sovereignty.
The Guardian
SWEET SUCCESS: Gqeberha ice cream startup eyes major supermarket deal ahead of R1m pitch
A Gqeberha ice cream startup has secured interest from Shoprite Checkers after gaining attention online. The founder will now pitch for a R1m prize, offering a chance to grow his small business. This could help him reach more customers and expand his local success.
Daily Maverick
In Some Trattorias in Italy, Diners Can Enjoy a Meal and Take the Plate It Was Served on Home as a Souvenir
Some Italian trattorias offer diners a keepsake with their meal: the plate it was served on. The "Plates of Good Memories" tradition, started in 1964, encourages travelers to explore regional dishes. It’s a clever way to celebrate Italy’s UNESCO-recognized cuisine while giving diners a tangible memento.
Smithsonian Magazine
A St Kilda dining icon will soon get a fresh start from a rising restaurant star
A rising chef is reviving a beloved St Kilda dining spot with 28 years of history. The new restaurant will bring fresh energy to the area, honoring its past while offering something new. It’s a heartening blend of tradition and innovation.
The Sydney Morning Herald
How to spend a perfect weekend in Lake Como
This guide helps travelers make the most of a weekend in Lake Como, offering tips on luxurious villas and romantic dining. It’s a practical way to experience one of Italy’s most glamorous destinations without the guesswork. Perfect for those planning a getaway.
The Telegraph
CAPE CLASSICS REVISITED: Barristers, where the gavel comes down on a good night out
Cape Classics Revisited celebrates a pub that offers reliable food and good times, just like the simple, cheerful spots of the past. It’s a place where no pretensions get in the way of a great night out. For those missing the old-school charm of honest hospitality, this is a welcome return.
Daily Maverick
38-year-old runs a mobile pizzeria out of his Smart car in New York City: It's 'like a circus or a magic act'
A professional chef turned a Smart car into a mobile pizzeria, bringing fresh pizza to New York City with a creative twist. The tiny setup makes pizza accessible in a fun, unexpected way, proving small ideas can have big impact. It’s a clever solution for hungry city dwellers.
CNBC
La Newyorkina, the Spanish granola brand inspired by a bad breakfast in New York
A Spanish granola brand born from a disappointing breakfast in New York has transformed how Spaniards eat in the morning. By blending healthy and indulgent flavors, it now reaches over 20 countries, proving that small ideas can have a big impact.
El País (English)
BULK SAVINGS: How one food stokvel helps 45 North West families fight hunger
In Tsetse Village, 45 families are fighting hunger by pooling their money to buy groceries and essentials in bulk. Led by three neighbours, the Reabetswe Food Stokvel helps households stretch their budgets and access affordable supplies. It’s a simple, powerful way to share resources and ease financial pressure.
Daily Maverick
Food scientist who turned soya pulp to food among 14 recipients of Singapore eco award
A food scientist has found ways to turn soya pulp waste into food and agricultural products, reducing waste and creating new resources. The innovation helps the environment and could benefit both consumers and farmers. The award recognizes creative solutions to sustainability challenges.
The Straits Times
WHAT’S COOKING: Creamy biltong and mushroom pasta with coriander
This pasta recipe blends South African biltong and coriander with Italian-inspired mushrooms, cream, and black pepper, creating a unique fusion dish. It offers a fresh twist for home cooks looking to experiment with familiar flavors. The simple, flavorful combination makes it a delightful addition to any meal.
Daily Maverick
Melbourne’s Armenian-Lebanese eatery Zareh named Gourmet Traveller’s restaurant of the year
Previous winners of the award have included Saint Peter, Attica, Orana by the late Jock Zonfrillo, and Quay
The Guardian
CookUnity Prepared Meal Delivery Review (2026): Chef-Centric Meals
CookUnity’s chef-prepared meals stand out in the crowded delivery market, offering a fresh, restaurant-quality experience. By prioritizing real cooking over convenience, it gives busy people access to thoughtful, flavorful dishes. This could redefine expectations for meal kits and home dining.
Wired
FLOUR POWER: Africa’s ancient grains find new favour with gluten-free foodies
Africa’s ancient grains are gaining popularity as sustainable, drought-resistant alternatives to wheat, offering a gluten-free option for foodies. Their local sourcing supports communities and the environment, while a growing market helps farmers and consumers alike. This shift highlights the benefits of traditional crops in a changing climate.
Daily Maverick
SOUP AND INSPIRATION: Born of hardship, driven by faith, Magda Meyer has been feeding Paarl’s hungry for 30 years
For 30 years, Magda Meyer has fed the hungry in Paarl through her soup kitchen, using donations and surplus food. Her work connects her with the community and gives back to those in need. Her dedication offers both nourishment and hope to people facing hardship.
Daily Maverick
Free breakfast bundles for 12,000 P6 pupils at Cheers, FairPrice Xpress outlets in September
SINGAPORE – Up to 12,000 Primary 6 pupils will be able to redeem free breakfast bundles at Cheers and FairPrice Xpress outlets from Sept 3.
The Straits Times
FOOD BABBLE: WOMEN IN FOOD: A world of food heroines — including ma and grandma
TGIFood readers have expanded the conversation beyond a suggested list of women in food, celebrating a wider range of heroines. The story highlights the collective voices shaping the food world, making it more inclusive and inspiring. It’s a reminder of the many women—like mothers and grandmothers—who quietly influence food culture.
Daily Maverick
How to have the perfect slow-paced holiday in Zakynthos
Zakynthos is more than just nightlife—this guide highlights its serene side, from sea turtles to sunsets. Travelers seeking a peaceful escape will find fresh inspiration for a slow-paced holiday. It’s a welcome reminder that even well-known destinations can offer quiet, meaningful experiences.
The Telegraph
FOOD NOSTALGIA: When slow food was a way of life — a small-town reminiscence
Judith Shopley’s heartfelt reflection on small-town life and the food that shaped her family’s memories offers a warm reminder of simpler times. Her story celebrates the slow, meaningful moments that connect people through shared meals and traditions. It’s a lovely tribute to the comforts of home and the power of nostalgia.
Daily Maverick
The quest to find the world’s best honey
Turkey has long aimed to produce the world’s finest honey, now also the most expensive. This dedication to quality benefits both producers and consumers who value exceptional craftsmanship. It’s a testament to how tradition and skill can create something truly special.
Financial Times
First 100% British chocolate bar made since 1932
Master's student Maha Khan created the chocolate bar by harvesting and processing Reading-grown cocoa.
BBC News
The Best Way to Avoid Diarrhea Lettuce? This Indoor Garden
Growing your own lettuce at home with an indoor garden like Lettuce Grow can help avoid foodborne illnesses. The system lets you cultivate safe, fresh greens in your living room, and it’s currently on sale. This offers a practical way to enjoy salad greens without the risks of commercial production.
Wired
Sun-tanned cauliflowers and knobbly spuds - the heatwave veg that's good to eat
British shoppers may soon see more irregular vegetables like sun-tanned cauliflowers and knobbly potatoes, thanks to repeated heatwaves. This shift helps farmers reduce food waste by selling produce that might otherwise be discarded. It’s a small but meaningful step toward sustainability.
BBC News
Chef ranked 13th in World’s 50 Best list to open a Thai restaurant in Sydney and Perth
Pichaya Soontornyanakij’s first restaurant outside Thailand will serve fish sauce granita and tableside som tum.
The Sydney Morning Herald
Seedless Blackberries and Cherries That Grow on Bushes Vie to Be the Future of Food
Startups and Big Ag are using Crispr gene editing to create crops that taste better and grow on a hotter planet. But will they find a market?
Wired
Sarah Pound’s slow-cooker Moroccan vegetable and chickpea stew
A simple tweak—browning the base ingredients—elevates this plant-based stew into a deeply comforting meal. The technique adds richness and depth, making it a satisfying, fragrant dish for anyone looking for a hearty, plant-forward dinner. It’s a small change with big rewards.
The Sydney Morning Herald
From Tuscany to Moldova: The best winery restaurants in Europe revealed
Europe’s vineyards are now offering more than wine, with 22 winery restaurants combining great food, fine wines, and stunning views. These destinations let diners enjoy exceptional meals alongside their tasting experiences, making them ideal spots for travelers. It’s a win-win for food and wine lovers looking to explore Europe’s culinary and viticultural gems.
Euronews
How Jollibee became Filipino food’s biggest ambassador in the US
Jollibee’s expansion in the US is bringing Filipino food to a wider audience, helping the diaspora share their culture. More locations mean greater access to familiar flavors for Filipino communities and new opportunities for others to discover them. This growth reflects the rising popularity of Filipino cuisine beyond its traditional base.
Rappler
Great British ‘foodie staycation’ summer: 25.2m get a taste for holidays at home in 2026
A 40% rise in British staycations means 25.2 million adults will holiday at home this summer, with food tourism driving the trend. More people can enjoy local experiences without leaving the country, boosting communities and the economy. It’s a win for both travellers and homegrown businesses.
Euronews
Michelin-star restaurant regains top hygiene rating after previous one-star inspection
Ynyshir got a one-star food hygiene rating from inspectors but has since been restored to five stars.
BBC News
On Biarritz's Port des Pêcheurs, Casa Juan Pedro keeps the plancha tradition alive
A family-run kiosk in Biarritz is keeping the plancha grilling tradition alive, offering holidaymakers a taste of local specialties. For over 40 years, Casa Juan Pedro has passed down the craft, making it a beloved stop for visitors. These small, gourmet kiosks across France bring communities together over shared meals.
Le Monde
Japanese noodle bar vibes at home: Curry schnitties meet slurpy udon
This simple, flavorful meal brings Japanese noodle bar vibes to the home table. The combination of crispy chicken, noodles, and broth makes for a quick, satisfying dinner the whole family can enjoy. It’s a tasty way to bring restaurant quality to everyday cooking.
The Sydney Morning Herald
WHAT’S COOKING: The Tatin sisters’ famous tarte, baked in a copper pot
Let’s go back in time to 1888, where we find ourselves in the kitchen of an inn in France, and there’s something burning in a pot on the stove. Or is it?
Daily Maverick
THE CONVERSATION: How to know when fruit and vegetables are still safe to eat
This practical guide helps people reduce food waste by teaching them how to tell when fruit and vegetables are still safe to eat. By following these tips, shoppers can save money and make the most of their groceries. It’s a simple way to cut down on unnecessary waste.
Daily Maverick
Purple Carrot Meal Kit Review: Tastier Than Meal Kits With Meat
A longtime food critic found Purple Carrot’s vegan meal kits to be some of the best-tasting from any service, even though they don’t include meat. The meals surprised an omnivore with their quality, offering a tasty, plant-based alternative for home cooks. It’s a win for anyone looking for flavorful, meat-free meal options.
Wired
Your next cafe crawl: Ube-st drinks in Makati
Ube, once a humble Filipino staple, has become a global flavor trend, inspiring creative drinks in Makati. From dessert lattes to cocktails, the vibrant purple yam is delighting locals and visitors alike. This celebration of Filipino culture shows how traditional ingredients can find new, exciting life.
Rappler
This Scottish startup saves wild fish by replacing them with Omega-3 algae fed on whisky waste
A Scottish startup is growing algae on whisky waste to replace wild fish in farmed fish feed, reducing pressure on ocean ecosystems. This innovation helps both the aquaculture industry and marine life by offering a sustainable alternative. It’s a clever way to turn waste into a solution.
Euronews
Delicious dumplings: The evolution of delicacies enjoyed all along the Silk Road to Spain
Dumplings have evolved along the Silk Road, from China to Europe, taking on new names and forms. This delicious journey shows how food connects cultures, celebrating shared traditions. The story highlights how culinary creativity thrives across borders.
Euronews
The Tour d'Argent: Three generations at the pinnacle of Parisian dining
'More Than A Restaurant' (5/6). Perched above the Seine and facing Notre-Dame, this legendary establishment earned its renown with its pressed duck recipe served since the 19th century. It's been run by the Terrail family for three generations.
Le Monde
CONSUMER RELIEF: GMOs and precision farming bring food prices down.
South African food prices have dropped to a 16-year low, thanks to higher crop yields from GMOs and precision farming. This has eased the cost-of-living squeeze for households, even as inflation rises. More efficient farming is helping keep food affordable.
Daily Maverick
Canada’s last peach breeder is growing fruit for the future
Canada’s last peach breeder is working to preserve the region’s fruit crops as climate change threatens them. By developing resilient varieties, they’re helping ensure future harvests of peaches, cherries, and other tender fruits. This effort supports farmers and keeps fresh, local produce on Canadian tables.
The Narwhal
