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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Artículos sobre Meat alternatives
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Cell cultures are common tools in biology and drug development. Bringing them up to scale to meet the meat needs of societies will require further development.
Many men see meat as a core part of their identity. That could pose a stumbling block for the newly popular plant-based meat sector.
Food choices make a difference to the climate impact of our diet. Every step towards eating a more plant-based diet results in lower emissions, better population health and reduced healthcare costs.
This is a critical time for our planet. What we eat and how we get our food will shape its future.
Principales colaboradores
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Professor of Sustainability, Curtin University
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Associate Professor Environment and Health, University of Otago
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Associate Professor Sustainable Food Systems, Director of Rural Research Centre, Dalhousie University
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Research associate, University of Bath
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Research Fellow, Curtin University
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Adjunct Faculty, Department of Surgery (Neurosurgery), Faculty of Medicine, Dalhousie University
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Dean of the College of Science, Professor of Biochemistry, Rochester Institute of Technology
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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
