Ethical veganism is now protected as a ‘philosophical belief’. But it’s about more than just a plant-based diet.
Academic rigour, journalistic flair
Articles on Plant-based diet
Displaying 41 - 60 of 63 articles
Confused about whether meat is good or bad for you? You’re not alone. Various studies, some of which were funded by the meat industry, have added to the confusion. A noted expert sorts it out.
Putting healthy foods at the centre of your family’s diet every day and on special occasions means taking the edge off excessive intake of sugary and fatty foods once in a while.
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.
Meat substitutes and alternatives might play a positive role but aren’t going to save the planet.
If pro-veganism campaigns are in bad taste, veganism has a lot to lose, as we all do. The market needs vegan activists who are rational and present their ideas thoughtfully, with the intent to educate.
‘Why is nutrition so confusing?’ is a common lament, but the truth is out there. Forget fad diets and media hype. It’s time to harness the power of science to create a healthy and sustainable diet.
Plant-based proteins are in hot demand. That’s why Canadian grocery stores and restaurant chains are racing to give consumers what they want.
There are many things we can do to support our immune systems. It turns out going vegetarian might be one of them.
One of the largest UK meat processors has launched a new vegan meat product. This was long overdue.
Not eating animals might make you feel more virtuous, but is it good for your health?
Canada’s Food Guide makes nutrition recommendations. But the revamped guide does much more. It directs us to consider the broader set of circumstances —the social determinants —of how we eat.
In Europe, biodiversity is under threat. But three major trends mean we’re still optimistic.
More and more people are adopting plant-based diets in Australia and other western nations. But also seemingly on the rise is resentment towards vegans and vegetarians.
Our current climate change crisis calls for bold action. Moving to a plant-based diet makes sense for our collective health and for our environment.
There have been an increasing number of reported anti-meat incidents around the world as more consumers second-guess their relationship with animal proteins. How can the meat industry adjust?
While the commitment of vegan businesses to animal well-being is laudable, is that where their ethical commitments stop? Are they reproducing bare-minimum labour standards, or aiming higher?
This is a critical time for our planet. What we eat and how we get our food will shape its future.
Canadians still love their meat, but consumers under 35 are three times more likely to consider themselves vegetarians or vegans than consumers who are 49 or older.
Canadians are increasingly invested in their food – where it comes from, how it’s produced, and whether it’s healthy. Here are some predicted food trends for 2018.
Top contributors
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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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Professor, Sustainable Food Systems, Dalhousie University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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PhD Candidate & Registered Dietitian, Applied Human Nutrition, University of Guelph
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Associate lecturer, Nutritional Biochemistry, University of Hertfordshire
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Senior research associate, University of Technology Sydney
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Clinical Instructor of Land and Food Systems, University of British Columbia
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Lecturer in Criminology, The Open University
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Associate Professor in Sociology, University of East Anglia
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Assistant Professor of Medicine, Columbia University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Associate Professor in Hospitality, Food and Tourism Management, University of Guelph
