Tag - food-5

 
 

FOOD 5

Japan Times
WORLD
Mar 24, 2022
As sanctions bite Russia, fertilizer shortage imperils world food supply
Sky-high fertilizer prices have farmers worldwide scaling back its use and reducing the amount of land they're planting.
Japan Times
JAPAN / Regional Voices: Kyushu
Mar 21, 2022
'Deipnophobia' — understanding the fear of dining with others
While many people feel they are missing out amid COVID-19 restrictions imposed on group dining, some feel relieved by the current situation.
Japan Times
WORLD
Mar 9, 2022
Russia's war in Ukraine set to compound worldwide hunger crisis as shipments dry up
Together, Russia and Ukraine exporting so much wheat, corn, sunflower oil and other foods that it adds up to more than a tenth of all calories traded globally.
Japan Times
BUSINESS / Economy
Mar 8, 2022
Rice could keep Asia’s food inflation risks from getting worse
Rice is more popular with many Asian consumers than wheat, which has seen supplies cut off from one of the world's breadbaskets.
Japan Times
BUSINESS / Economy
Mar 8, 2022
Shoppers scramble for staples as food fallout from war spreads
Russia and Ukraine are vital suppliers of grains, vegetable oil and fertilizers, which means that supply disruptions will be felt all over the world.
Japan Times
BUSINESS
Mar 4, 2022
Russia-Ukraine conflict highlights wheat supply vulnerability
There are concerns the crisis may prevent farmers in Russia and Ukraine from planting grain crops this spring, putting further strain on global supplies.
Japan Times
WORLD
Mar 3, 2022
A hotter planet means a hungrier planet, climate report warns
Simultaneous crop failures in the world's breadbaskets and livestock deaths from extreme heat are just a few of the disasters that may befall the world's food system.
Japan Times
WORLD
Mar 2, 2022
Afghans face starvation as economic crisis worsens and Taliban struggles
Millions are jobless and facing starvation, a problem compounded by the difficulty of supplying humanitarian aid due to sanctions.
Japan Times
BUSINESS
Mar 1, 2022
With Russian and Ukrainian crops in limbo, a vital food lifeline is choked off
The world's grains buyers are being forced to hunt elsewhere for cheap and abundant wheat supplies as trade from both Russia and Ukraine dries up.
Japan Times
MULTIMEDIA
Feb 23, 2022
The Joy of Cooking (Insects)
Climate-conscious cooking means getting creative.
Japan Times
BUSINESS
Feb 17, 2022
DoorDash surges more than 30% on record-high order numbers
Despite COVID-19's fading threat, pandemic eating habits are sticking, indicating that the 'benefit of convenience is enduring.”
Japan Times
JAPAN
Feb 8, 2022
Taiwan to relax Japan nuclear disaster-related food import ban
Cabinet spokesperson Lo Ping-cheng said the government had decided to make a 'fair adjustment' to its ban, saying that with so many countries lifting restrictions, Taiwan had to follow suit.
Japan Times
COMMENTARY / World
Feb 6, 2022
Is it time for plant liberation?
Plants don't have central nervous systems, nor the neurons that form the consciousness of animals, but they have dopamine and serotonin, that function like neurotransmitters.
Japan Times
BUSINESS
Feb 3, 2022
The delivery apps making gig work a 'digital wild west'
In Italy, where more experienced or highly ranked Glovo riders get priority when it comes to choosing working shifts, new apps are being used by novice gig workers to get orders.
Japan Times
BUSINESS / Economy
Feb 3, 2022
Global inflation wave pushes up prices in Japan on everything from pasta to gasoline
Japanese companies are generally reluctant to pass higher costs on to price-sensitive consumers, but many feel they have no choice and prices on a slew of products are on the rise.
Japan Times
BUSINESS / Companies
Jan 26, 2022
Crunch time: 'Miracle' Japanese snack gets first price hike in decades
Tokyo-based Yaokin Corp. is increasing the price of Umaibo by u00a52 apiece to u00a512 from April due to higher costs, sources say.
Japan Times
COMMUNITY / Our Lives / 20 QUESTIONS
Jan 15, 2022
Bunny Awchat: ‘Cuisine should have no borders’
Bunny Awchat attended the prestigious Cordon Bleu culinary school in France. After working in Europe, he decided to follow an interest in Japanese food and arrived in Osaka.

Longform

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