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Articles on Meat
Displaying 1 - 20 of 80 articles
The truth is hard to stomach, but meat consumption is taking us towards global ecocide.
How a price-hiking "meat tax" could prevent 220,000 deaths and save more than US$40 billion in health care costs around the world every year.
Eating meat damages the environment and has been linked with higher risk of disease, but you don't have to go vegan to make a difference to your health and the planet.
A new study indicates almost a third of Canadians are thinking of eating less meat, but men are less likely to eschew meat. The livestock industry is fighting the protein wars.
As the number of companies growing meat in vats explodes, the sector is facing challenges that show it is coming of age.
Raising livestock has clear impacts on the environment, but contrary to what many critics say, it is not the biggest driver of climate change.
Despite many claims, nobody knows for sure how the environmental footprint of lab-grown meat compares to livestock. An animal scientist says the issue is not black and white.
Nearly half the eggs sold in Australia are free-range, but only 5% of pork comes from pigs raised outdoors.
The closure of a London pie shop raises questions regarding the relationship between food and identity.
As omnivores, dogs should be able to adapt well and manage on well prepared commercially available vegetarian diets as long as the essential nutrients they would normally get from meat are present.
India doesn't eat much meat per capita, but that might be changing: it's the fastest-growing poultry market in the world.
A growing body of evidence points to how animals are aware of death, can experience grief and will sometimes mourn for or ritualize their dead.
Cultured meat comes from cells in a lab, not muscles in an animal. While regulatory and technological aspects are being worked out, less is known about whether people are up for eating this stuff.
There have been an increasing number of reported anti-meat incidents around the world as more consumers second-guess their relationship with animal proteins. How can the meat industry adjust?
Farming methods may have a small impact on the nutritional profile of some red meats, but it's unlikely to make a difference to our health.
Preparing healthy meals can be difficult. Here's what a doctor recommends.
The Trump administration wants to streamline federal food safety efforts under one roof as part of a sweeping new plan to reorganize government.
In the face of shocking footage of animals dying on ships, it seems impossible that our live export trade will remain as it is. Here are three areas to address.
Canadians are increasingly looking to alternatives to meat to get their protein. Pulses like lentils and chickpeas are becoming more popular. Will insects find a way onto our plates too?
Top contributors
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Professor in Food Distribution and Policy, Dalhousie University
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Professor of Animal Welfare, Centre for Animal Welfare and Ethics, The University of Queensland
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Professor of History and Associate Dean Research (Faculty of Arts), University of Adelaide
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Senior Research Associate, University of Adelaide
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Lecturer in Social Psychology, Lancaster University
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Associate Professor in Sustainability and Urban Planning, RMIT University
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Associate Professor, Food Economics, University of Guelph
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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ARC Future Fellow, Melbourne School of Psychological Sciences, University of Melbourne
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Susan Lawler is a Friend of The Conversation.
Associate Professor, Department of Ecology, Environment and Evolution, La Trobe University
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Senior Lecturer Sustainable Design, Lancaster University
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Associate Professor in Wildlife Ecology and Conservation, Centre for Integrative Ecology, School of Life & Environmental Sciences, Deakin University
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Research Director, Institute for Sustainable Futures, University of Technology Sydney
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Honorary Associate, Australian Institute for Primary Care and Ageing, La Trobe University
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Senior Lecturer in Social Policy, UNSW
