A traffic light labelling system and making sustainable dishes the default menu option boosted their popularity.
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Articles on Meat
Displaying 1 - 20 of 152 articles
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.
Psychologists have described a ‘meat paradox’ in the minds of meat-eating animal lovers.
Learning from Indigenous cultures to treat animals as more than just food sources could help us combat the climate crisis.
Many men see meat as a core part of their identity. That could pose a stumbling block for the newly popular plant-based meat sector.
Vegetables, fruits and legumes are nutritious and sustainable – but subsidies overwhelmingly neglect them.
Technological advancements in food production have created new ways to meet the growing demand for protein. Canada’s investment in this industry may create jobs and reduce carbon emissions.
Menus that are three-quarters vegetarian help meat eaters choose more climate-friendly options, a tactic that restaurants could use to help fight climate change.
African livestock keepers need help: without proactive interventions, increasing temperatures will reduce meat and milk production.
A food historian spent a month at the Library of Congress trying to answer the question of why we have historically been, and remain, so focused on dietary protein. Here is what she found.
But the national goal of cutting meat intake by 30% over the next ten years is likely to be missed.
Diet - specifically veganism - and its impact on identity is becoming the focus of increasingly heated online discussions around climate change.
Green eggs and bacon anyone? The substitutes you need to make to change your traditional full English into a breakfast which is healthier for the planet – and for you.
A new report calls for a greener and fairer food system in England.
Converting food waste to animal feed – or reducing it altogether by supermarkets working with farmers – could save millions of tonnes of food from being discarded. It could also help raise animal welfare standards.
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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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, 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
