It’s relatively easy to grow a bunch of animal cells to turn into a burger. But to grow a steak made of cultured meat is a trickier task. Bioengineers must create organized, three-dimensional tissues.
Academic rigour, journalistic flair
Articles on Meat
Displaying 81 - 100 of 176 articles
Insects are high in protein and rich in other nutrients and, unlike beef and other livestock, have little impact on climate.
Fake meat may be the food of the future.
Plant-based proteins are in hot demand. That’s why Canadian grocery stores and restaurant chains are racing to give consumers what they want.
Here’s how to ensure you’re still getting enough protein, iron, zinc and vitamin B12 while cutting back on red meat.
A recent study revisited the issue about eating foods high in cholesterol, such as eggs. The findings are nuanced but suggest that those with high cholesterol may want to limit food with cholesterol.
Rather than prioritizing human beings at the pinnacle of the animal kingdom, Leonardo revered all living beings. When he compared people and animals, it’s the animals that often came out on top.
Feeding pigs seaweed could make them, us and the planet healthier without contributing to antibiotic resistance in bacteria.
There are clearly changes happening in meat consumption. But it’s not being fuelled by an increase in veganism and vegetarianism.
Not eating animals might make you feel more virtuous, but is it good for your health?
Surveys suggest fewer than half of Americans are looking forward to lab-grown meat. A moral psychologist examines common objections and why for the most part they’re not logical.
Cats and dogs in the UK eat billions of tonnes of meat every year, but insect pet food could change this.
Victorian Britain laid the foundations for today’s overconsumptive meat industry. Might it also show us a way out?
Looking after animals and saving the planet sounds like a good idea. But getting there is not as simple as a some people seem to imagine.
Farmers are closest to the land and their livestock, and have everything to lose by not taking care of it.
Vegeterian and vegan food is often marketed as close enough to meat that you can hardly tell the difference. This devotion to mimicking meat stifles creative alternatives to Christmas dinner.
As societal habits change so too does language and metaphors.
The truth is hard to stomach, but meat consumption is taking us towards global ecocide.
How a price-hiking “meat tax” could prevent 220,000 deaths and save more than US$40 billion in health care costs around the world every year.
Eating meat damages the environment and has been linked with higher risk of disease, but you don’t have to go vegan to make a difference to your health and the planet.
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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
