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.
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Articles on Meat
Displaying 1 - 20 of 101 articles
Bowel cancer is one of the most common forms of cancer in Australia, and some cases could potentially be avoided. Here's how.
Low-fat milk provides no extra benefit for your heart over full-fat milk, if you're healthy. But it's too soon to pour the low-fat options down the sink.
Understanding happiness in chickens could tell us how to improve their housing.
The food system urgently needs to be redesigned if we are to avoid crisis.
It's relatively easy to grow a bunch of animal cells to turn into a burger. But to grow a steak made of cultured meat is a trickier task. Bioengineers must create organized, three-dimensional tissues.
Insects are high in protein and rich in other nutrients and, unlike beef and other livestock, have little impact on climate.
Fake meat may be the food of the future.
Plant-based proteins are in hot demand. That's why Canadian grocery stores and restaurant chains are racing to give consumers what they want.
Here's how to ensure you're still getting enough protein, iron, zinc and vitamin B12 while cutting back on red meat.
A recent study revisited the issue about eating foods high in cholesterol, such as eggs. The findings are nuanced but suggest that those with high cholesterol may want to limit food with cholesterol.
Rather than prioritizing human beings at the pinnacle of the animal kingdom, Leonardo revered all living beings. When he compared people and animals, it's the animals that often came out on top.
Feeding pigs seaweed could make them, us and the planet healthier without contributing to antibiotic resistance in bacteria.
There are clearly changes happening in meat consumption. But it's not being fuelled by an increase in veganism and vegetarianism.
Not eating animals might make you feel more virtuous, but is it good for your health?
Surveys suggest fewer than half of Americans are looking forward to lab-grown meat. A moral psychologist examines common objections and why for the most part they're not logical.
Cats and dogs in the UK eat billions of tonnes of meat every year, but insect pet food could change this.
Victorian Britain laid the foundations for today's overconsumptive meat industry. Might it also show us a way out?
Looking after animals and saving the planet sounds like a good idea. But getting there is not as simple as a some people seem to imagine.
Farmers are closest to the land and their livestock, and have everything to lose by not taking care of it.
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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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Professor of Animal Welfare, Centre for Animal Welfare and Ethics, The University of Queensland
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Professor in Nutrition and Dietetics, University of Newcastle
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Lecturer, University of Western Australia
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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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Associate Professor in Sustainability and Urban Planning, RMIT University
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Postdoctoral Research Associate in Psychology, Yale University
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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
