US study shows environmental messages can put conservative consumers off trying and buying plant-based products.
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Articles on Beyond Meat
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Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
Plant-based meats are disrupting the food market and some companies.
Americans eat more meat on average than citizens of any other nation, but new survey findings show that plant-based meat products are winning fans across the US.
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.
Plant-based proteins are in hot demand. That’s why Canadian grocery stores and restaurant chains are racing to give consumers what they want.
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.
A behavioral scientist explains why people become vegans, why some meat-eaters find them so irksome and how scientists may be nudging us all toward a more plant-centric existence.
This is a critical time for our planet. What we eat and how we get our food will shape its future.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Director of AgBioResearch and Assistant Vice President of Research and Innovation, Michigan State University
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Associate Professor Sustainable Food Systems, Director of Rural Research Centre, Dalhousie University
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Assistant Professor of Marketing, University of Oregon
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Professor of Law, Te Herenga Waka — Victoria University of Wellington
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Associate Professor in Commercial Law, Te Herenga Waka — Victoria University of Wellington
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Professor of Finance, University of Toronto
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Associate Research Scientist, Michigan State University
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Lecturer in Marketing, The University of Edinburgh
