Food

Food Production /

Less but Better

Less but Better

Eat beef and still care for the environment. Yes, it is possible. Using state-of-the-art technology, Jerónimo Martins Agro-Alimentar is investing in the production of Angus beef with a lower carbon footprint.

Nutrition /

The Landscape we Eat

The Landscape we Eat

For landscape architect and university professor Paulo Farinha Marques, the landscape is the visual expression of the Mediterranean diet. The researcher compares the erosion of this knowledge to the extinction of a species.

Nutrition /

A Plateful of Health Benefits

A Plateful of Health Benefits

One of the key features of the Mediterranean diet is its frugality. People have to adjust what they eat to what they really need. Alejandro Santos, researcher and lecturer in nutrition, explains how we can benefit from the many upsides of the Mediterranean diet.

Nutrition /

The Culture of Togetherness

The Culture of Togetherness

Pedro Graça is committed to helping improve nutrition and health in Portugal. The researcher tells us about the Mediterranean diet’s ability to create a culture around the table and its potential for protecting us against infectious diseases.

Nutrition /

A Legacy with a Future

A Legacy with a Future

Originating more than eight thousand years ago on the shores of a sea that has always been much more than just that, the Mediterranean diet is today a precious but fragile heirloom.

Nutrition /

The Many Faces of Juliana

The Many Faces of Juliana

No complete meal exists in Portugal without a nutritious soup. On its 40th anniversary, Pingo Doce celebrates this delicacy with 8 recipes under the name of one of Portugal’s iconic soups: Juliana.

Gastronomy /

Soup with Character

Soup with Character

Photographer Luís Mileu explores the flavours and secrets behind the recipes of eight women in eight regions of Portugal. Guardians of a cherished tradition that must be preserved: the Mediterranean diet with a Portuguese twist.

Food Production /

The Milk Round Evolution

The Milk Round Evolution

It’s part of a common imaginary: at the breaking of dawn, a pristine milk bottle is delivered at the doorstep by the milkman. The milk round tradition might have changed, but Pingo Doce challenges itself to bring back the freshest milk.

Nutrition /

Crystal Clear

Crystal Clear

Jerónimo Martins has teamed up with CUF, the leading private hospital group in Portugal, to promote a pioneer scientific study willing to measure the salt intake in over 300 volunteers and evaluate its consequences.

Food Production /

Coffee makes the World go Round

Coffee makes the World go Round

It’s a long journey. The carefully picked beans are dried and roasted, before going global. Over 2.25 billion cups of coffee are drunk each day worldwide. But consumers are looking for new ways of tasting this unique product.

Gastronomy /

Breaking Bread

Breaking Bread

What do they have in common, apart from being three types of bread typical from Poland, Portugal and Colombia?

Gastronomy /

Love at the first bite: A case of Pizza

Love at the first bite: A case of Pizza

Born and raised in Italy, pizza crossed the Atlantic and was taken around the globe. It was a humble food before reaching royal households. It belonged to a nation and today belongs to everyone. This is its story, served in bites.

Food Production /

From Field to Spoon

From Field to Spoon

Behind the magic hands of the Polish grandmother is a secret none will dare to unveil. What if her delicious consommé was store-bought? To celebrate the 3rd anniversary of our Polish soup factory, we invited chef Kuba Kuron to cook three beloved Biedronka recipes.

Food Safety /

Pig in a Poke

Pig in a Poke

Food fraud and product adulteration goes back millennia but DNA tests are giving companies more reliable tools to expose and fight them. For food producers and retailers, it doesn’t get any deeper than this.

Gastronomy /

Saving the Amazon through my Kitchen

Saving the Amazon through my Kitchen

A culinary trip through the Amazon where each course tells a different story. Welcome to La Chagra, in Medellín, a gastronomic project by Juan Santiago Gallego.