Billions of dollars worth of good food is thrown away each year. Now some businesses and cities are saying no.

Photograph by Liam Mogan Food waste is a real problem; even while some are going hungry food waste continues- article in Macleans on what could be done to help

Eat like your grandma: Why you should skip the kale salad.

Student Kathleen Bradley with a basket of vegetables grown at McGill's Macdonald Campus. (Roger Lemoyne for Maclean's)

Care for a tall, cool glass of spruce beer?

Spruce-beer soda is a centuries-old acquired taste—a natural soda made using fermentation, not carbonation.

In defence of genetically modified food.

A scientist examines an ear of corn in one of Monsanto's GMO testing labs.

Hugh Acheson says it’s time to stop judging Canadian wine.

'The lovely thing about them now is they don’t have to prove themselves'

What it feels like to cook Newfoundland scallops with chef Jeremy Charlesy

What it feels like to be Canadian: A video celebration of Canada's most incredible people, places and experiences

From Bud Light Lime Straw-ber-rita to Sleeman Lift, our selfless columnist tries the season’s ‘hot’ beers.

From Bud Light Lime Straw-ber-rita to Sleeman Lift, our selfless columnist tries the season’s ‘hot’ beers.

Death by sugar: How the sweet killer is fuelling the biggest health crisis of our time.

Sugar overload: How the sweet killer is fuelling the biggest health crisis of our time

Breadfruit? And how exactly do you eat that?

Nutritious, cheap, healthy, breadfruit could feed millions—if only it tasted better

Cheetos? You can thank the U.S. military for those.

Cheetah amongst other popular foods invented by the U.S Military

Helped along by Jamie Oliver, the beautiful knife handles crafted by a London firefighter have become a cult item.

Helped along by Jamie Oliver, the beautiful knife handles crafted by a London firefighter have become a cult item

Ramen: a balanced universe in a bowl.

The Japanese dish's alchemy of humble ingredients is only beginning its culinary ascent

Hold your nose, not the anchovies.

So reviled that it’s at risk of vanishing, this pungent fish deserves a second chance

The world’s best gin is uniquely Canadian.

Made with crowberry, cloudberry and Labrador tea, the Quebecois spirit is grabbing global attention

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