There are are some strong arguments for giving up meat, so why do so many ignore them?
L’expertise universitaire, l’exigence journalistique
Articles sur Meat
Affichage de 141 à 160 de 176 articles
When you think about it, it’s a bit strange to view food through a lens of “meat” and “not meat” – especially when plants consume animals, and vice versa.
Eating less meat isn’t the only solution to reducing greenhouse gas emissions from livestock.
What are some of those food safety myths we’ve long come to believe that aren’t actually true?
We go to great lengths to avoid the mental conflict between our desire not to harm animals and our love of sausages.
The World Health Organisation’s report on the increased cancer risk with eating processed and red meat has been met with mixed reactions.
Meat has health benefits. And good quality meat could also be the solution to the food insecurity problems that plague two-thirds of households in the developing world.
Environmental sustainability will not figure into this year’s Dietary Guidelines for Americans, but the process helped build evidence – and consumer support – for inclusion in future DGAs.
Campaigners against commercial kangaroo harvesting say it’s unsustainable and have convinced California to extend a ban on kangaroo imports. But are Australia’s world-famous roos really at risk?
If GST was added to meat, the government could raise billions of dollars in revenue while also encouraging shoppers to eat more veggies - a lipsmacking prospect for public health and the environment.
The morality of which animals we can and can’t eat doesn’t stand up to scrutiny.
Meat uses a lot of resources - between three and ten times as much as plants for the same amount of protein. The rich world might be slowly losing its taste for meat, but the developing world isn’t.
If I say “Christmas dinner”, perhaps the following image is conjured up: a large table groaning under the weight of roast potatoes, parsnips, peas, Brussels sprouts, a jug of gravy, and in the centre “the…
Foundation essay: This article is part of a series marking the launch of The Conversation in the US. Our foundation essays are longer than our usual comment and analysis articles and take a wider look…
The way we currently produce food around the world contributes up to 20-30% of the world’s greenhouse gas emissions and accounts for 70% of all human water use. But is it possible to eat well and take…
The launch of the lab-bred “meat” in London was a masterly act of timing, theatre, and media management. But now that rabbit is out of the hat, there are questions that need to be asked, and answers that…
Last week, Coles supermarkets began selling shopping bags on behalf of animal rights campaigners Animal Australia. Following a backlash from farmers, Animals Australia withdrew the bags. But the stoush…
A nutrient found red meat may increase the risk of heart disease when it interacts with the bacteria in the human gut, according to a paper published this week in Nature Medicine. The results point to…
The discovery of horseflesh in a number of otherwise-labelled meat products in Europe is being described as a scandal but it is an entirely predictable result of industrialised animal exploitation organised…
Back in September 2012, an Irish food safety inspector noticed some discrepancies in the labelling and packaging of some frozen meat brought in by a small import-export company. By January 2013, the scandal…
Les contributeurs les plus fréquents
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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
