Foot and mouth disease hasn’t been on our doorstep since the 1980s. Keeping it out of Australia is a new national priority.
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Articles on Meat
Displaying 21 - 40 of 176 articles
Getting enough iron is tricky – even if we eat enough, we might not absorb enough. But diversifying the menu and looking for fortified foods can help.
Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.
Feeding insects instead of grain to animals is an inexpensive, sustainable way to increase the world food supply. An animal scientist explains what’s involved in developing insect feed for cattle.
A traffic light labelling system and making sustainable dishes the default menu option boosted their popularity.
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.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor, Food Economics, University of Guelph
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Honorary Research Associate, Department of Psychology, University of Bath
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Postdoctoral Research Associate in Psychology, Yale University
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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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Professor of Animal Behaviour and Welfare, University of New England
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Senior Lecturer in Science Communication, The University of Western Australia
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Associate Research Scientist, Michigan State University
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Associate Professor in Sustainability and Urban Planning, RMIT University
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NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, Deakin University
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Former Foundation Professor of Animal Welfare, University of Queensland, Curtin University
