When diners were asked why they don’t order plant-based meat dishes, it turns out they have many different reasons.
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Articles sur Meat substitutes
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You might be surprised how salty or fatty some plant-based foods are. Not so healthy now, are they?
Plus, new research from Indonesia on the relationship between cigarette advertising near schools and children smoking.
Meat substitutes and alternatives might play a positive role but aren’t going to save the planet.
Fake meat may be the food of the future.
Realistic plant-based meat is now big business - and global fast food chains are finally starting to take notice. In doing so, they could significantly reduce meat’s role in the climate crisis.
In Europe, biodiversity is under threat. But three major trends mean we’re still optimistic.
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.
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Professor in Molecular Biosciences, Deakin University
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Adjunct Professor in Biotechnology, Monash University
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Postdoctoral Research Associate in Psychology, Yale University
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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PhD Candidate in Biomedical Engineering, Tufts University
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Researcher, Swedish University of Agricultural Sciences and Honorary Research Fellow, University of Manchester
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Postdoctoral Researcher, University of Oxford
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Professor of Food Science and Biotechnology, Vrije Universiteit Brussel
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PhD researcher, Durrell Institute for Conservation & Ecology, University of Kent
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Dosen Program Studi Kesehatan Masyarakat Fakultas Kesehatan, Universitas Dian Nuswantoro
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Research Professor in Tourism, School of Business, The University of Queensland
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Research Fellow, Social Marketing, Griffith University
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Associate Professor, Institute for Statistics and Mathematics, Vienna University of Economics and Business
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NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, Deakin University
