Ripe and ready: how ‘evil geniuses’ got us hooked on avocados

In the 80s, people bit into their tough green skin and complained they didn’t taste like pears. Now you can’t go near Instagram without seeing someone’s mushy brunch – and demand for avocados is outstripping supply

Sugar and Britain’s obesity crisis: the key questions answered

The government is under pressure over Public Health England’s report on the effect of sugar on our health. So what are the issues and what might be done to cure our sweet tooth?

Live Q&A: Improving nutrition by 2030 – how do we get there?

Malnutrition affects every country and takes many forms. Join an expert panel on Thursday 29 October to discuss how to speed up progress on the issue

OFM Awards 2015 outstanding achievement: Jude Ragan and Djalma Lucio Polli de Carvalho

The inspirational chef and school head who took a fresh look at the dietary needs of autistic children, and changed their pupils lives for the better

Sports drinks: are you better off making your own?

Rehydration is essential after a workout but some shop-bought sports drinks may prove unhelpful

How to teach … sugar

The sweet stuff is everywhere, but it can cause serious health problems. Make sure your pupils understand the dangers

Growing portion sizes a major factor in rising UK obesity, study finds

Retailers could be forced to charge more for bigger servings to counter damage being done, say Cambridge University experts

Ready steady, shake: Nutribullet and its rivals tested

Nutribullet blenders are everywhere – but are the fancy juicers worth the money, or are cheaper versions just as good? We subject seven machines to stalky, stringy scrutiny

Kale crisis: aphids could destroy the superfood-smoothie revolution

Gwyenth Paltrow fans take note: your favourite fashionable curly green vegetable is suffering the ravages of an insect invasion

Australians’ junk food intake soars but vegetables out of favour, CSIRO finds

Survey of 40,000 people on their eating habits finds junk food has ‘become mainstream and Australians are eating it each and every day’