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.
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Articles on Meat
Displaying 1 - 20 of 165 articles
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.
A traffic light labelling system and making sustainable dishes the default menu option boosted their popularity.
Meat has been a marker of class and gender divides, sparked scientific revolutions and has been at the centre of wars.
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.
Many of Africa’s large aquatic animals, such as dolphins, manatees and turtles, are being killed for meat.
In three different experiments, plant-based meal sales rose when there were more menu options.
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.
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, Food Economics, University of Guelph
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Former Foundation Professor of Animal Welfare, University of Queensland, Curtin University
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Professor of Sustainability, Curtin University
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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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Professor of Animal Behaviour and Welfare, University of New England
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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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Lecturer in Social Psychology, Lancaster University
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Senior research associate, University of Technology Sydney
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Associate Professor in Sustainability and Urban Planning, RMIT University
