Hold On!

Hold Up

Please select a minimum of three sectors in the menu above.

Got It
  • What’s on the menu at a raw dinner party?
  • What’s on the menu at a raw dinner party?
    Edsel Little, Creative Commons (2014) ©

Who eats raw?

The raw food movement isn't clear-cut; some are keen to keep it simple, others want to elevate it to gourmet grub. But with an abundance of products labelled raw in health food stores, has ‘raw’ become a label in itself? Who are these raw foodies and why do they prefer their food uncooked?

Location Northern Europe / North America

Eating raw dated back to the early 19th century, but it was the publication of Leslie and Susannah Kenton's book Raw Energy – Eat Your Way to Radiant Health – published in 1984 – which put this style of eating on the map, popularising raw food staples like sprouts and fresh vegetable juices.

After a few quiet decades, the raw food diet is listed amongst the top eight diets by Medical News Today, alongside the Mediterranean diet, Atkins and Weight Watchers. [1] Searching Google for ‘raw food’ returns 226 million results, nearly five times as many for ...



  • US school goes veggie US school goes veggie

    What springs to mind when you think of school dinners? Sticky toffee pudding? Chips and gravy? Cottage pie? Probably not tofu, chickpea curry and spinach paninis. But in PS 244, an elementary school in Queens, this is exactly what gets served up on hungry students' lunch trays.

  • Article image Slim Pasta: a zero-vitamin, zero-calorie superfood

    Unlike the usual superfoods, Slim Pasta doesn’t add anything to your diet; no antioxidants, no vitamins, no enzymes or minerals. It's slimy, chewy and look a bit like space food – but it claims to be the best-selling low calorie pasta in Europe. So why are dieters so keen to slurp down Slim Pasta?

  • Article image Juicero: fresh juice delivered to your door

    We’ve long been drinking coffee by the capsule, but what if we could do the same with juice? Start-up Juicero has raised $120 million to do just that – deliver the freshest juices to home-service dispensers to bring juicers better quality than is available in the shops. How big could it be?

  • Article image Are we all ready to start veggin' out?

    Only 3% of the UK population identify as vegetarian. But thanks to a switch in tactics, the movement is gaining pace – and a weekly slot in people's stomachs. Can meat-free Michelin-starred restaurants, celebrity chefs, and veg delivery services cure people's appetite for meat?

  • Article image Vita Coco: the appeal of ‘nature’s soda’

    Marketed as 'nature’s Gatorade', Vita Coco has become popular way beyond the gym. It has a 60% market share in the US, and over 90% in the UK, where it’s the fastest-growing non-alcoholic drinks brand. But just how did Vita Coco turn coconut water into a global phenomenon?

  • Drinking juice like it's medicine Drinking juice like it's medicine

    No longer is ‘thirst quenching’ a good enough reason to purchase a soft drink. People are choosing beverages based on what “innovative” feature or added nutritional value they contain, as highlighted by a 2014 Beverage Industry report.

  • Article image What does a digital foodie eat?

    Digital is transforming how we eat. Anyone with a kitchen and a camera can take a picture, upload it and watch it spread in seconds. With millions of recipes and thousands of bloggers, nutritionists, and chefs at our fingertips, how is 'always on' information shaping our diet?

  • Vegivores love vegetables Vegivores love vegetables

    The Telegraph today reports on the rise of the latest culinary group - the Vegivores. Unlike vegetarians and vegans, the Vegivore does not restrict his or her diet. Vegivores don’t hate meat – far from it – they just love vegetables.