If you skipped breakfast this morning, then you might be contributing to Florida’s worries about orange juice consumption.…
How Mexican Tequila is Like New Zealand Honey
Protecting honey through a trademark or an EU PDO are the goals of the makers of New Zealand’s manuka honey because others are producing similar products.…
The Oyster, the Martini, and Happy Hour Economics
More than oysters and martinis, a Happy Hour at your favorite restaurant is really all about how supply and demand create more revenue.…
The Problem With Vegan Names
With plant-based foods growing like weeds, we have to decide if their vegan names should reflect the foods that they resemble.…
What We Eat and What We Waste
Finding out what we eat, what we waste, and what we spend on our food can depend on the decade we look at and when we were born.…
Finding the Best Soda Tax
Involving us individually and as a community, sugary drink taxes create nudges that result in a long list of costs and benefits.…
Why Life Is Not a Bowl of (Tart) Cherries
The crisis farmers are facing with plunging tart cherry prices takes us to big questions about tariffs and federal marketing agreements.…
How the Weather Affects What We Buy
Even influencing the kind of car we decide to buy, weather economics can have a surprising impact on the decisions we make as consumers.…
Why Avocados Have Become a Luxury Item
To understand why avocado prices are soaring, we start with California and Mexico and then end up with Chipotle and the Chinese Middle class.…
Why We Want Sneakers Made From Coffee
Whether it relates to coffee grounds or new clothing patterns, zero waste design can optimize economic efficiency in surprising ways.…