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Say Hello to Eclipse: The Brand Revolutionizing Plant-Based Ice Cream
Give me all the cookie butter ice cream.
by Maddie Hiatt
at Spoon HQ
Cereal Bars Are The New Midday Snack You’ll Want To Try
No ~spoons~ required.
by Olivia Bria
at University of Connecticut
Are Dairy-Free Yogurt Alternatives Just as Good as Real Yogurt?
Whether you’re lactose intolerant, an almond milk lover, or just a curious foodie, here I compared the taste, texture, nutrition, and cost of dairy-free yogurt alternatives to regular yogurt, seeing which one really is the best.
by Caroline Corbett
at University of Michigan
14 Kitchen Gadget Gifts for 2020
We’ve got all your foodie friends covered this year.
by Maddie Hiatt
at Spoon HQ
All of The Best Items at Whole Foods
The best tasting, most fairly priced items for foodies and health nuts like you.
by Kylie Arsenault
at Michigan State University
I Followed My Gut & Ranked Health-Ade’s New Kombucha Flavors
Thank me later.
by Olivia Bria
at University of Connecticut
Disney is the Happiest Place on Earth, Until the Hunger Sets In
The conglomerate caters to so many needs, why are they forgetting the most important one?
by Niharika Desaraju
at University of California – Berkeley
The Environmental Impacts of Your Dietary Habits
Your food choices are our future.
by Kinsey Long
at University of California – Berkeley
Want to Eat More Sustainably? Here's Seven Foods to Leave Out of Your Diet.
Sustainability is a lifelong commitment, but small steps in the process create meaningful change.
by Sara Klimek
at University of Vermont
Snooze A.M. Eatery Is Changing the World, One Pancake at a Time
You won’t want to sleep through this breakfast.
by Grace Danon
at University of California - Los Angeles
Tasty and Easy Hacks to Reduce Food Waste
40 percent of food in the U.S. is thrown away, but @farewellfoodwaste is working to change that. Here's how you can help!
by Ella DeBode
at Northwestern University
In-Season Fruit To Stock Up On This Fall
You're going to eat fruit anyway, why not make it sustainable?
by Maggie Loughnane
at University of Vermont