Pescatarians might frustrate purist vegetarians, but the issues surrounding fish are quite different to meat.
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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.
Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
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.
A dietitian breaks down everything you need to know about this viral meat substitute.
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.
Who gets to decide what we call the things we eat? Increasingly, wealthy plant-based food moguls.
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.
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
Trump’s recent executive order to keep meat plants open is premised on a lie: that a meat shortage is a food shortage.
Eating plant-based proteins is linked with lower risk of heart disease, stroke and diabetes.
Plant-rich diets can help tackle the climate crisis, prevent disease and improve mental health.
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.
The world is coming round to meat alternatives, but we need to speed the process up for the sake of the environment.
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?
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.
Catnip can induce changes in cat behavior. An expert argues that giving it to cats raises questions about human power and animal autonomy.
As societal habits change so too does language and metaphors.
Kontributor teratas
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Senior Researcher on Environment and Health, University of Oxford
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Associate Professor Sustainable Food Systems, Director of Rural Research Centre, Dalhousie University
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Professor, Food Economics, University of Guelph
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Professor Emerit, University of Oregon
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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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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Professor of Natural Sciences, UCL
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PhD Candidate, Political Science, University of Victoria
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Professor of Plant and Soil Biology, University of Sheffield
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Professor of Nutritional Epidemiology and Public Health, University of Leeds
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Law, William S. Richardson School of Law, Author of Skimmed: Breastfeeding, Race, and Injustice, University of Hawaii
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Associate Professor, Psychosocial Difficulties, University of Oslo
