According to some, meat "grown" in a laboratory would only have advantages: an end to animal abuse, preservation of the environment... But the reality is less idyllic.
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Articles on Meat
Displaying 1 - 20 of 111 articles
Sit down to Thanksgiving dinner ready to amaze your companions with physiological facts about why different cuts of the turkey have different characteristics.
In the early 20th century, women's food started being described as 'dainty,' meaning fanciful but not filling.
Race horses should be bred for both speed and durability so owners have an incentive to keep them racing fit and away from the abattoirs.
Americans eat more meat on average than citizens of any other nation, but new survey findings show that plant-based meat products are winning fans across the US.
New research claiming that people do not need to reduce their consumption of red and processed meat says more about the conduct and evaluation of research than it does about beef.
Meat producers are lobbying in many states to keep the word 'meat' off labels of plant-based products like the Impossible Burger. But this may not clarify shoppers' choices.
The advice is still to limit your red meat intake to a maximum of 500g a week. So why did some headlines tell us otherwise this week?
Australian supermarkets and fast food chains will soon be stocking a homegrown meat alternative that tastes and feels like meat and even sizzles on the barbecue.
The world is coming round to meat alternatives, but we need to speed the process up for the sake of the environment.
A new study has found a vegetarian diet is associated with a reduced risk of heart disease, but linked to an increased risk of stroke. This is how we should – and shouldn't – interpret the results.
Bowel cancer is one of the most common forms of cancer in Australia, and some cases could potentially be avoided. Here's how.
Low-fat milk provides no extra benefit for your heart over full-fat milk, if you're healthy. But it's too soon to pour the low-fat options down the sink.
Understanding happiness in chickens could tell us how to improve their housing.
The food system urgently needs to be redesigned if we are to avoid crisis.
It's relatively easy to grow a bunch of animal cells to turn into a burger. But to grow a steak made of cultured meat is a trickier task. Bioengineers must create organized, three-dimensional tissues.
Insects are high in protein and rich in other nutrients and, unlike beef and other livestock, have little impact on climate.
Fake meat may be the food of the future.
Plant-based proteins are in hot demand. That's why Canadian grocery stores and restaurant chains are racing to give consumers what they want.
Here's how to ensure you're still getting enough protein, iron, zinc and vitamin B12 while cutting back on red meat.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor in Nutrition and Dietetics, University of Newcastle
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Associate Professor, Food Economics, University of Guelph
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Professor of Animal Welfare, Centre for Animal Welfare and Ethics, The University of Queensland
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Rosemary Stanton is a Friend of The Conversation.
Visiting Fellow, School of Medical Sciences, UNSW
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Lecturer in Science Communication, University of Western Australia
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Paul McGreevy is a Friend of The Conversation.
Professor of Animal Behaviour and Animal Welfare Science, University of Sydney
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Associate Research Scientist, Michigan State University
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Program Director of Nutrition and Food Sciences, University of South Australia
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Lecturer in Social Psychology, Lancaster University
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Associate Professor in Sustainability and Urban Planning, RMIT University
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Postdoctoral Research Associate in Psychology, Yale University
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ARC Future Fellow, Melbourne School of Psychological Sciences, University of Melbourne
