From replacing meat with pulses to eating more eggs, these top tips will reduce the environmental impact of your diet while improving the nutritional value and cutting costs.
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Articles on Sustainable diet
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Indonesians are consuming more and more processed foods, including sugary drinks, salty snacks, junk food, and unhealthy fats. These changes take a toll on people’s health, as well as the environment…
Official estimates indicate that meat consumption is falling in the UK – but not all of the data agrees.
A traffic light labelling system and making sustainable dishes the default menu option boosted their popularity.
In three different experiments, plant-based meal sales rose when there were more menu options.
A proposed new large-scale octopus farm in Spain is a huge risk to the welfare of this sentient and intelligent animal.
Farming shellfish instead of large, predatory fish, is also better for the planet.
Insects have long been identified as a protein-rich and nutritious food, and are eaten across various cultures outside the West – including across Africa, Asia, and Latin America.
To get ‘system change not climate change’, we need to start making specific demands. Here’s where to start.
Fish farming has been criticised for a lack of sustainability – here’s what has been changing and what still remains a challenge.
Don’t let Bjorn Lomborg’s cherry-picked statistics fool you.
Burgers have a surprising environmental impact – but it can be reduced.
Food chains are often so complex that it’s too hard to make the right choices.
Top contributors
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Research Fellow in Behavioural Science, University of Oxford
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PhD Candidate in Psychology, Bournemouth University
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Professor of Psychology, Bournemouth University
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Dean and Professor of Marketing at School for Business and Society, University of York
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Research Fellow in Aquaculture, University of Stirling
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Professor of Aquatic Resources Development, University of Stirling
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Professor of International Political Economy, University of York
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Senior Research Fellow, Stockholm Environment Institute, University of York
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Food and Nutrition Scientist, CGIAR System Organization
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Felllow at Cambridge Centre for Environment, Energy and Natural Resource Governance, University of Cambridge
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Professor of Climate Change and Energy, The Open University
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Senior Lecturer in Food Policy, City, University of London
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Research Fellow in Comparative Psychology, University of Cambridge
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Senior Lecturer in Nutrition, RMIT University
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Health Behaviours Researcher, Nuffield Department of Primary Care Health Sciences, University of Oxford
