Vegan wool, peanut coats and the discovery of DNA: the forgotten life of scientist William Astbury
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Articles on Veganism
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Indonesians are consuming more and more processed foods, including sugary drinks, salty snacks, junk food, and unhealthy fats. These changes take a toll on people’s health, as well as the environment…
More people are opting for a “social omnivore” lifestyle – could it save the planet, your health and your social life?
Considering veganism as bigger than your own dietary choices can free you from futile debates about what is and isn’t acceptable on the plate.
Taking part in Veganuary? Then you’ll want to read this.
As omnivores, humans can choose to not consume any animal products. But what happens when we feed a vegan diet to our carnivore companions?
Eggs are hard to beat, but there are plenty of other options.
Raw veganism may have more risks than benefits.
Soy offers many potential health benefits and is generally cheaper than meat.
A climate-friendly diet is a relatively easy way to reduce your environmental impact.
Vegetarian and vegan diets are the best for the planet. But most omnivores simply won’t switch to them. It’s realistic to promote the Mediterranean diet instead.
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.
Most vegan cheeses have little nutritional value.
Plant-based diets may lack a number of important nutrients, such as vitamin B12 and iodine.
A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
Plentiful meat substitutes might be making plant-based diets more popular.
Eating less meat was also linked with a lower risk of colorectal, breast, and prostate cancer.
Eating more plant-based foods is great for your health, for farm animals and the environment.
Psychologists have described a ‘meat paradox’ in the minds of meat-eating animal lovers.
People who don’t drink milk can choose other foods to get the calcium, protein, vitamins and minerals their bodies need.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Associate Professor in Sociology, University of East Anglia
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Lecturer in Criminology, The Open University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Associate Professor, Food Economics, University of Guelph
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Researcher, Swedish University of Agricultural Sciences and Honorary Research Fellow, University of Manchester
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Senior research associate, University of Technology Sydney
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Associate Professor Sustainable Food Systems, Director of Rural Research Centre, Dalhousie University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Lecturer in Science Communication, The University of Western Australia
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Assistant Professor of Communication and Media Studies, Rowan University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Professor, Management and Organizational Studies, Huron University College, Western University
