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.
Hawksbill turtle.
Photo by Jonas Gratzer/LightRocket via GettyImages
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.
Increasing numbers of people are choosing plant-based diets.
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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.
A herd of cows returning from a drinking hole in Amboseli, Kenya.
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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.
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.
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.