Food
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Delivery robots help Ann Arbor restaurants weather COVID crisis
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Cutting animal-based foods in US diet by half could prevent 1.6 billion tons of GHG emissions by 2030
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Ravi Anupindi: COVID-19 shocks food supply chain, spurs creativity and search for resiliency
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Local farms, stores fill gap for groceries
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Children with access to SNAP fare better as adults
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U-M drive-up donation site will collect food for community, protective gear for health workers
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Talking to yourself in the third person can promote healthier eating
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For children, food insecurity means not only hunger but also stress, sadness
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Group analyzing U-M food’s role in greenhouse gas reduction
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Healthy commercial ads don’t change teens’ desire to eat junk food
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Home-cooked meals linked to higher diet quality but lower-income Americans still fall behind
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Campus briefs
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Cutting calories? Budget by meal, not by day
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Colorful Choices helps U-M employees eat more fruits, vegetables
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Quitting junk food produces similar withdrawal-type symptoms as drug addiction
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Where to eat
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20 percent of Americans responsible for almost half of US food-related greenhouse gas emissions
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Reducing salt in restaurant food: Some progress made but more needed
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Researchers identify liver pathway linked to negative impacts of high-fat, high-cholesterol diet