Across New York City, more than 70 restaurants are tossing their oyster shells not into the trash or composting pile, but into the city’s eroded harbor. It’s all part of Billion Oyster Project’s restaurant shell-collection program...

Getting your kid to eat veggies through subterfuge — whether via awesome pops or in those now ubiquitous pouches that let children squeeze a mix of fruits and kale/carrot/parsnip/other vegetable into their mouths through a makeshift straw — sets the bar too low...

Ice is food. It is in your drinks. It surrounds and cools foods. Some food service operators and their employees take that fact for granted. They don’t take proper precautionary measures to handle the product properly...

There’s a reason we love cheese. It contains tiny amounts on potentially addictive substances. Some of the feel-good chemicals come from casein, a milk protein that’s concentrated during cheesemaking...