Green eggs and bacon anyone? The substitutes you need to make to change your traditional full English into a breakfast which is healthier for the planet – and for you.
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.
The science behind trying to build the perfect plant-based meat is full of trial and error and a multidisciplinary team.
(Shutterstock)
Mariana Lamas, Northern Alberta Institute of Technology
Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
Does being told that a veggie burger, like the one on the right, is better for the environment make you more likely to choose it over beef?
AP Photo/Nati Harnik
New research shows that consumers are more likely to choose a plant-based meat option if they’re informed of their social benefits – or the environmental costs of beef consumption.
Anti-nutrients naturally occur in food and can block the amount of other nutrients available for your body to use. But their effects aren’t all bad, which is why they’re undergoing an image makeover.
There are so many milk alternatives these days, but it can be difficult to tell how beneficial they might be for our health. So we asked a dietitian to run through the main options.
A well-planned, plant-based diet can support good health at every age.
Tatjana Baibakova/ Shutterstock
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
Now might be a good time to lean towards a plant-based diet — like this vegetarian burger pictured — both for our health and that of meat plant workers.
(Unsplash)
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.
Given the severe impact animal-based food production has on the environment, and the trend for vegan products, wouldn’t it make sense for all new vegetarian product ranges simply to be made vegan?
Flexitarians are those who still eat meat, but only on a part-time basis. Restaurants and fast-food chains have them top of mind, with A&W’s version of a veggie burger, like those seen above, a huge hit among customers.
(Shutterstock)
Almost one in five Canadians are going meatless or eating far less meat. But most establishments aren’t actually targeting vegetarians or vegans; they’re chasing “flexitarians.” Here’s why.
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.