Diet - specifically veganism - and its impact on identity is becoming the focus of increasingly heated online discussions around climate change.
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Articles on Meat
Displaying 41 - 60 of 176 articles
Green eggs and bacon anyone? The substitutes you need to make to change your traditional full English into a breakfast which is healthier for the planet – and for you.
A new report calls for a greener and fairer food system in England.
Converting food waste to animal feed – or reducing it altogether by supermarkets working with farmers – could save millions of tonnes of food from being discarded. It could also help raise animal welfare standards.
Pandemic viruses arise from raising, harvesting and eating animals. Policy strategy for averting the next pandemic should include supporting those already seeking to make plant-based dietary changes.
Thousands of workers at meat- and poultry-processing plants have contracted COVID-19, and hundreds have died. A legal scholar recommends ways to make their jobs safer.
Hydrogen sulphide is a smelly, poisonous gas, but it plays an important role in aging and longevity. New research shows that eating less meat could be a key to harnessing its healthy effects.
Both types of meat have their benefits.
Deforestation in Brazil recently reached a 12-year high, prompting France to cut soybean imports from the country.
Singapore has approved ‘chicken bites’ containing meat grown in vitro. But not all animal advocates are happy about this.
The Singapore Food Agency has approved US food company Eat Just’s cultured ‘chicken bites’ for sale.
Who gets to decide what we call the things we eat? Increasingly, wealthy plant-based food moguls.
Protein is extremely important for our health as we age.
The end of factory farming will lay the foundation for a rural resurgence and the development of more just and sustainable communities for people and animals alike.
Shortages and price increases from the coronavirus pandemic are spotlighting solutions to future meat supply chain disruptions.
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
COVID-19 outbreaks have occurred at more than 100 US meatpacking plants. Geography, workforce demographics and economic concentration make it hard for workers to fight for better conditions.
Trump’s recent executive order to keep meat plants open is premised on a lie: that a meat shortage is a food shortage.
It’s not as easy as you might think to divert food intended for schools and restaurants and send it to grocery stores or even food banks.
All eggs in supermarket Morrisons will soon be free range. But this – and other measures intended to promote ethical consumption – could impact badly on the worst off.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor, Food Economics, University of Guelph
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Honorary Research Associate, Department of Psychology, University of Bath
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Postdoctoral Research Associate in Psychology, Yale University
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Lecturer in Social Psychology, Lancaster University
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Senior research associate, University of Technology Sydney
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Professor of Animal Behaviour and Welfare, University of New England
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Senior Lecturer in Science Communication, The University of Western Australia
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Associate Research Scientist, Michigan State University
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Associate Professor in Sustainability and Urban Planning, RMIT University
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NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, Deakin University
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Former Foundation Professor of Animal Welfare, University of Queensland, Curtin University
