In the face of shocking footage of animals dying on ships, it seems impossible that our live export trade will remain as it is. Here are three areas to address.
Academic rigour, journalistic flair
Articles on Meat
Displaying 1 - 20 of 62 articles
Canadians are increasingly looking to alternatives to meat to get their protein. Pulses like lentils and chickpeas are becoming more popular. Will insects find a way onto our plates too?
This is a critical time for our planet. What we eat and how we get our food will shape its future.
Can you call it meat if it's been artificially produced? That's the question cattlemen in the US are asking, and something food regulators will have to grapple with soon when it coms to labelling.
Canadians still love their meat, but consumers under 35 are three times more likely to consider themselves vegetarians or vegans than consumers who are 49 or older.
Taxing a food product like meat, which has been entrenched in our culture for so long, is silly. We should let the market evolve and allow consumers to make their own choices.
Canadians are increasingly invested in their food -- where it comes from, how it's produced, and whether it's healthy. Here are some predicted food trends for 2018.
We need to address the mindset that enables this mass slaughter of animals in the first place.
The current trend is to dispense with meat and even any animal products. What does science say about these new diets?
Remember that story about the molecule found in turkey that makes you drowsy? Research shows it's a myth – tryptophan doesn't cause you to nod off, but it may be connected to cooperation.
Huge hunks of meat and energy inefficient cooking methods make the Sunday roast a particularly unsustainable meal.
Total meat consumption per capita in Australia has been stable since the 1960s but the type of meat consumed has changed significantly. Chicken and pork both now far outstrip beef, mutton and lamb.
Given the carnivorous trend of the US presidency, it is unsurprising that food is a significant metaphor in House of Cards.
Eat less meat, save the world
Taxing meat may be unpopular, but an urgent problem calls for an urgent solution.
A flexitarian is a vegetarian who eats small amounts of meat.
We might be able to grow artificial meat but are people really prepared to eat such produce over meat from farmed animals?
Slaughterhouses are an essential step in meat production. Hygiene standards need to be maintained to prevent the spread of diseases.
When we compared the risk of early death between vegetarians and non-vegetarians while controlling for a range of other factors, we did not find any statistical difference.
A global trend to regulate frequent antibiotic use in livestock and poultry production is emerging but Africa is still lagging behind.
Top contributors
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Professor of Animal Welfare, Centre for Animal Welfare and Ethics, The University of Queensland
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Professor of History and Associate Dean Research (Faculty of Arts), University of Adelaide
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Senior Research Associate, University of Adelaide
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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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Professor in Food Distribution and Policy, Dalhousie University
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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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ARC Future Fellow, Melbourne School of Psychological Sciences, University of Melbourne
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Susan Lawler is a Friend of The Conversation.
Associate Professor, Department of Ecology, Environment and Evolution, La Trobe University
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Senior Lecturer Sustainable Design, Lancaster University
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Associate Professor in Wildlife Ecology and Conservation, Centre for Integrative Ecology, School of Life & Environmental Sciences, Deakin University
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Research Director, Institute for Sustainable Futures, University of Technology Sydney
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Honorary Associate, Australian Institute for Primary Care and Ageing, La Trobe University
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Senior Lecturer in Social Policy, UNSW
