Food & Nutrition operates three guest blogs: Stone Soup, Student Scoop and The Feed. These are platforms on which members of the Academy of Nutrition and Dietetics (our publisher) may contribute posts from their own blogs. We do not automatically aggregate content; posts are integrated into daily editorial calendars, promoted through our @FoodNutriMag social media channels and highlighted in the print version of Food & Nutrition Magazine. All content — including health and dietary information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics.
Join the Fun!
Interested in becoming a Food & Nutrition guest blogger? Check out our FAQs.
About Stone Soup
Food & Nutrition’s first guest blog, Stone Soup, launched in 2013 at the suggestion of our readers who wanted to connect with writers and share their work on their own blogs. Since then, more than 175 bloggers have contributed posts to Stone Soup, which serves to elevate registered dietitian nutritionists as sources of health information and recipes, and to promote bloggers who otherwise may not have as much exposure in the (already very crowded) food blog space. Stone Soup publishes posts that feature recipes and food trends, disease management, exercise, professional and networking tips, health policy advocacy, food photography, social media — and just about anything else in the world of nutrition and diet.
Ready to get involved? Learn how it works and email us at Stone Soup@eatright.org.
About Student Scoop
Student Scoop is a guest blog written by members of the Academy of Nutrition and Dietetics for students and interns in nutrition and dietetics. Writers focus on issues that are of interest to students, including recipes as well as tips about nutrition programs and internships. Email for information about contributing to Student Scoop.
About The Feed
Launched in 2015, The Feed is Food & Nutrition’s blog about the dynamic world of nutrition informatics: the intersection of nutrition, information and technology. Email for information about contributing to The Feed.
How does Stone Soup work?
When you publish a blog post on your personal site that you think might be a good fit for Stone Soup, share the post on social media using the hashtag #stonesoupblog. Our editors review those posts and select content to be featured on FoodandNutrition.org and promoted by @foodnutrimag. *Note that all bloggers, including current Stone Soup bloggers, will need to sign up before their posts can be considered.*
How do you choose which posts to feature?
There are several factors, among them:
- Content and subject matter: We look to publish a range of content from Academy members, just like we always have. This includes recipes, but also posts that focus on general nutrition, food spotlights, dietetics practice, fitness, health and more.
- Posts supported by science. We know this goes without saying, but any post that makes specific health claims must be able to back up those claims with reputable sources.
- Grammar and spelling. Posts that contain misspellings and grammatical errors will not be chosen.
- Recipe post requirements. Recipes must have a headnote or intro (it does not have to be long!) to be featured. (Note: Stone Soup only publishes nutrient analyses conducted by Food & Nutrition; however, nutrient analysis may be included on bloggers’ own websites.)
- Positivity only. Remember that Stone Soup is a no-slam zone. Posts that contain unkind remarks or focus on the negative won’t be considered. We also ask that our bloggers keep in mind the Academy’s position on total diet approach when writing content.
- No brand names and no sponsored posts. Like always, Stone Soup can’t publish content that includes brand or product names in the text or photo.
- Word count. Posts should be between 350-600 words. We may occasionally post longer pieces on a case-by-case basis.
- Post photos. Photo quality and composition will be considered when curating posts, and bloggers should own the rights to the photo used in the post. If your post is selected for Stone Soup but it doesn’t include a photo, you don’t own the rights to the photo, or if the editors feel a different photo is more appropriate, we may choose an alternate to run with the copy.
What if my #stonesoupblog-tagged post doesn’t get published on Stone Soup?
Food & Nutrition seeks to share content from all our Stone Soup bloggers, so it might be awhile before one of your posts hits the rotation. If your post isn’t selected right away, keep using the #stonesoupblog hashtag to help promote your work on social media in the meantime.
How will having my post published on FoodandNutrition.org affect my Search Engine Optimization (SEO)?
We use rel canonical HTML tags to let Google know the content came from your website and give your website the credit for the content—which helps boost YOUR website. In addition, we also promote Stone Soup posts and bloggers across multiple social media channels, while your post bios on FoodandNutrition.org will continue to link back to your site and social media profiles.
What are the benefits of being a guest blogger with Food & Nutrition?
With publication on FoodandNutrition.org, posts are promoted through our social media channels — Twitter, Facebook, Pinterest, Instagram and Google+ — and are sometimes featured in the print version of Food & Nutrition Magazine. Additionally, bloggers are eligible for exclusive programs, including paid recipe development opportunities, product reviews, training courses and invitations to networking events.
But I already have a successful blog. Why should I participate?
Joining a guest blog — or considering any opportunity for that matter — is a professional choice and a personal decision. Ours is a supportive, creative community of writers and communicators, and we welcome bloggers who feel their work may benefit from being featured by Food & Nutrition, are interested in exclusive CPE and networking events, and who want to be considered for paid recipe development or editorial assignments.
Who retains the rights to my contributions?
Unlike protected content published in the print magazine, Food & Nutrition makes no copyright or authorship claims on work contributed by guest bloggers. Prior to publication, blog posts are reviewed and may be edited for grammar or space by Food & Nutrition editorial staff. Bloggers have an opportunity for final review prior to publication.
Are guest bloggers paid to participate?
While Food & Nutrition pays a very competitive rate for original articles and recipes that appear in the print magazine, it does not offer compensation for republishing online content. However, in addition to the benefit of promotion and exposure, Food & Nutrition offers opportunities for participating guest bloggers that can lead to paid assignments.
Does FoodandNutrition.org compete with my blog for advertising?
No. FoodandNutrition.org does not use third-party ad-serving, and our online ads are sold individually through our representative — not through widgets that automatically push banner ads to the website. While monetization may be more effective with this method of ad serving, our publisher made the conscious decision not to use it for two reasons: 1) we could not control which advertisers or products might appear on the website, and 2) it could potentially compete with ad server solutions used by our guest bloggers.
What does Food & Nutrition get out of this?
In a word, community. There are few subjects with the power to both unite and divide as food and diet, and Food & Nutrition is committed to the former. Food & Nutrition‘s guest bloggers choose to join productive and positive conversations around issues they face as experts — such as sustainable food systems or tips for succeeding in a dietetic internship — in addition to those we all face as consumers.
How do I become a Stone Soup blogger?
To become a Stone Soup blogger, you must be a member of the Academy of Nutrition and Dietetics and agree to these terms. Send an email to StoneSoup@eatright.org to get started!