Many farmworkers in the US receive inadequate wages and experience harassment, violence and even sexual assault. But thanks to the innovative Fair Food Program, which signs up big companies like McDonald’s and Taco Bell, conditions in the tomato fields in several states have been reformed. Here’s how it works — and how you can do your part.

Chef David Hertz is trying to build a movement that uses food to create jobs, increase empathy, and even address inequality.

An estimated 30 percent of the planet’s food supply is needlessly discarded. Here are some imaginative ideas to stop the rot.

Personal DNA testing machines are bringing lab-grade genetic science within reach of more people. A look at how a farmer is using DNA testing to cultivate the most elusive — and prized — of foods.

When Danish chef Thorsten Schmidt was asked to create a banquet in space, the endless tangle of restrictions helped him understand what really matters when it comes to food.

Is there a correlation between your biome and your BMI? In a radical new book, “Why Diets Make Us Fat,” neuroscientist Sandra Aabodt sheds much-needed light on this tangled, cryptic relationship.

We know surprisingly little about what we want to eat, and why. Researcher Brian Wansink has been leading thousands of studies to understand more.