A new study provides a detailed way to calculate the climate impact of food production, which could lead to more sustainable farming policies and methods.
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Articles on Plant-based diet
Displaying 21 - 40 of 59 articles
Many plant-based products contain similar ingredients to ultra-processed foods.
Solve the climate and extinction crises together, or solve neither.
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.
Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
Tackling climate change involves changes in behaviour that would significantly improve people’s general health — and save money.
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.
Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
Since the beginning of the COVID-19 pandemic, there has been an increased interest in local food. This demand could be leveraged to help develop community resilience and encourage healthier diets.
Recycling and turning off the lights are good steps towards a more sustainable society, but they are not nearly as important for the climate as reducing meat consumption, air travel and driving.
A well-planned plant-based diet can support good health at every age.
Trump’s recent executive order to keep meat plants open is premised on a lie: that a meat shortage is a food shortage.
The recommendations of experts aren’t reaching people in the supermarket aisles. So what can be done about it?
Research shows a wider impact than you might think, including on mental health and pain.
Eating plant-based proteins is linked with lower risk of heart disease, stroke and diabetes.
Awareness is increasing about foods like lab-grown meat, insects and seaweed. These foods may help address environmental challenges, but it’s important to be aware of both the costs and benefits.
Ethical veganism is now protected as a ‘philosophical belief’. But it’s about more than just a plant-based diet.
Confused about whether meat is good or bad for you? You’re not alone. Various studies, some of which were funded by the meat industry, have added to the confusion. A noted expert sorts it out.
Putting healthy foods at the centre of your family’s diet every day and on special occasions means taking the edge off excessive intake of sugary and fatty foods once in a while.
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.
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Top contributors
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Associate Professor Sustainable Food Systems, Director of Rural Research Centre, Dalhousie University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie 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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Associate lecturer, Nutritional Biochemistry, University of Hertfordshire
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Professor of Public Health, University of Otago
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Professor of Natural Sciences, UCL
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Professor of Community Health and Wellbeing, The University of Queensland
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Professor of Soils and Global Change, University of Aberdeen
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Director & Founder of Eat Sustainably, Research Fellow at University of Western Australia Medical School, Curtin University
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Adjunct Professor in Biotechnology, Monash University
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Senior research associate, University of Technology Sydney
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Professor of Climate Change Impacts, CNRS, University of Texas, University of Plymouth
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Associate Professor, School of Medical, Indigenous and Health Sciences, University of Wollongong
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Professor of Public Health, University of Otago
