Labels highlighting the health and pandemic risks of meat were also effective.
Academic rigour, journalistic flair
Articles on Meat
Displaying 1 - 20 of 172 articles
Let’s just call it something different.
The UK and EU moved in lockstep over edible insect regulation until Brexit, but that has changed in recent years.
Food prices are rising and around half of Australians are trying to cut back on their grocery bill. So how can you save on the cost of meat and dairy products without skimping on nutrients?
Too much red meat – and especially processed meat – is linked to cancer and heart disease. But moderation is the key – alongside better farming practices
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.
Tracking data suggests individual chickens have very different movement patterns.
The Supreme Court has upheld a controversial California law requiring pork sold in-state to be humanely raised, no matter where it’s produced. Pork producers say it could drive up food prices.
There are arguments over the future of red deer on the Scottish island of South Uist but archaeological expertise can help people live alongside wild animals.
Stopping the production of lab-grown food will be bad news for the environment.
Most food in Australia remains free of PFAS, but a new study has found it can build up in cattle on PFAS-affected farms. But there are ways to manage the land and livestock to reduce the risks.
Tangible solutions would reduce livestock methane emissions, while also improving productivity and livelihoods.
Official estimates indicate that meat consumption is falling in the UK – but not all of the data agrees.
You may have heard about the “carnivore diet”, which, as you can imagine, is made up mostly of meat. Here’s why a balanced diet is a better idea.
Pork producers are challenging a California law that animal welfare advocates call the most important measure for farm animal protection in decades.
Healthier and more sustainable food could be made cheaper as meat and dairy becomes more expensive.
Foot and mouth disease hasn’t been on our doorstep since the 1980s. Keeping it out of Australia is a new national priority.
Getting enough iron is tricky – even if we eat enough, we might not absorb enough. But diversifying the menu and looking for fortified foods can help.
Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.
Feeding insects instead of grain to animals is an inexpensive, sustainable way to increase the world food supply. An animal scientist explains what’s involved in developing insect feed for cattle.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor, Food Economics, University of Guelph
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Lecturer in Social Psychology, Lancaster University
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Associate Professor in Sustainability and Urban Planning, RMIT University
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Senior Researcher, Oxford Martin Programme on the Future of Food, University of Oxford
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Professor of Sustainability, Curtin University
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Lecturer in Science Communication, The University of Western Australia
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Associate Research Scientist, Michigan State University
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Former Foundation Professor of Animal Welfare, University of Queensland, Curtin University
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Senior research associate, University of Technology Sydney
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Associate Doctoral Researcher in Environmental Economics, Potsdam Institute for Climate Impact Research
