You have to draw an ethical line somewhere so if you were vegan, would you still eat avocados?
Academic rigour, journalistic flair
Articles on Veganism
Displaying 1 - 20 of 41 articles
The closure of a London pie shop raises questions regarding the relationship between food and identity.
As omnivores, dogs should be able to adapt well and manage on well prepared commercially available vegetarian diets as long as the essential nutrients they would normally get from meat are present.
Our current climate change crisis calls for bold action. Moving to a plant-based diet makes sense for our collective health and for our environment.
A growing body of evidence points to how animals are aware of death, can experience grief and will sometimes mourn for or ritualize their dead.
There have been an increasing number of reported anti-meat incidents around the world as more consumers second-guess their relationship with animal proteins. How can the meat industry adjust?
More and more people are trying veganism, but how does the human body respond to losing animal products from its diet?
A vegan and anti-speciesist society is based on a somewhat simplistic view of the animal world. And its principles cannot be implemented in a globalised world.
While the commitment of vegan businesses to animal well-being is laudable, is that where their ethical commitments stop? Are they reproducing bare-minimum labour standards, or aiming higher?
A new study of 'clean eating' posts on Instagram has found that men - and muscles - feature more prominently than women.
With demand for meat alternatives growing, the meat industry is getting protective over names such as 'vegetarian sausages'.
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.
Most Americans identify as animal lovers and support either full or partial legal rights for animals.
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.
The first step is to take an iron supplement to give your iron stores an immediate boost, then you want to investigate the cause and possibly work on your diet.
If your New Year's resolutions include improving your diet, it's worth thinking about eating healthier for the planet.
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.
The current trend is to dispense with meat and even any animal products. What does science say about these new diets?
Top contributors
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Professor in Food Distribution and Policy, Dalhousie University
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Assistant Professor of Communication and Media Studies, Fordham University
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Associate Professor, Food Economics, University of Guelph
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Associate Professor Sustainable Food Systems, Director of Rural Research Centre, Dalhousie University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Senior lecturer in Fashion, Queensland University of Technology, Queensland University of Technology
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Professor in Nutrition and Dietetics, University of Newcastle
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Visiting Professor in Biomedical Ethics, Murdoch Childrens Research Institute; Distinguished Visiting Professor in Law, University of Melbourne; Uehiro Chair in Practical Ethics, University of Oxford
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Consultant Neonatologist and Professor of Ethics, University of Oxford
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Professor of History and Associate Dean Research (Faculty of Arts), University of Adelaide
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Senior Lecturer in the School of Health Sciences, University of Newcastle
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Senior Fashion Studio Lecturer, Queensland University of Technology
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Senior Research Associate, University of Adelaide
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Research fellow, School of Life and Environmental Sciences, Faculty of Science, Engineering & Built Environment, Deakin University
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Lecturer, Advanced Accredited Practising Dietitian, Flinders University
