COVID-19 outbreaks have occurred at more than 100 US meatpacking plants. Geography, workforce demographics and economic concentration make it hard for workers to fight for better conditions.
Academic rigor, journalistic flair
Articles on Meat
Displaying 1 - 20 of 120 articles
Trump’s recent executive order to keep meat plants open is premised on a lie: that a meat shortage is a food shortage.
It's not as easy as you might think to divert food intended for schools and restaurants and send it to grocery stores or even food banks.
All eggs in supermarket Morrisons will soon be free range. But this – and other measures intended to promote ethical consumption – could impact badly on the worst off.
Eating plant-based proteins is linked with lower risk of heart disease, stroke and diabetes.
The hazards are both psychological and physical.
Plant-rich diets can help tackle the climate crisis, prevent disease and improve mental health.
And why they may be about to change their diets in the years ahead.
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.
According to some, meat "grown" in a laboratory would only have advantages: an end to animal abuse, preservation of the environment... But the reality is less idyllic.
Sit down to Thanksgiving dinner ready to amaze your companions with physiological facts about why different cuts of the turkey have different characteristics.
In the early 20th century, women's food started being described as 'dainty,' meaning fanciful but not filling.
Race horses should be bred for both speed and durability so owners have an incentive to keep them racing fit and away from the abattoirs.
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.
New research claiming that people do not need to reduce their consumption of red and processed meat says more about the conduct and evaluation of research than it does about beef.
Meat producers are lobbying in many states to keep the word 'meat' off labels of plant-based products like the Impossible Burger. But this may not clarify shoppers' choices.
The advice is still to limit your red meat intake to a maximum of 500g a week. So why did some headlines tell us otherwise this week?
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.
The world is coming round to meat alternatives, but we need to speed the process up for the sake of the environment.
A new study has found a vegetarian diet is associated with a reduced risk of heart disease, but linked to an increased risk of stroke. This is how we should – and shouldn't – interpret the results.
Top contributors
-
Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
-
Professor in Nutrition and Dietetics, University of Newcastle
-
Associate Professor, Food Economics, University of Guelph
-
Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
-
Professor of Animal Welfare, Centre for Animal Welfare and Ethics, The University of Queensland
-
Rosemary Stanton is a Friend of The Conversation.
Visiting Fellow, School of Medical Sciences, UNSW
-
Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
-
Lecturer in Science Communication, University of Western Australia
-
Professor of Animal Behaviour and Animal Welfare Science, University of Sydney
-
Associate Research Scientist, Michigan State University
-
Program Director of Nutrition and Food Sciences, University of South Australia
-
Lecturer in Social Psychology, Lancaster University
-
PhD student in Sustainability, University of Technology Sydney
-
Associate Professor in Sustainability and Urban Planning, RMIT University
-
Postdoctoral Research Associate in Psychology, Yale University
