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Articles on Plant-based diet
Displaying 1 - 20 of 43 articles
As a laureate professor in nutrition and dietetics, people often ask me what I eat. Here are four plant-based foods I have on my weekly grocery list.
As new year’s resolutions start pouring in, you may want to reconsider a plant-based diet if your motivation is health.
Going vegan has been found to bring health benefits, but it can also impact your friendships.
A new study provides a detailed way to calculate the climate impact of food production, which could lead to more sustainable farming policies and methods.
Many plant-based products contain similar ingredients to ultra-processed foods.
Solve the climate and extinction crises together, or solve neither.
Pandemic viruses arise from raising, harvesting and eating animals. Policy strategy for averting the next pandemic should include supporting those already seeking to make plant-based dietary changes.
Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
Tackling climate change involves changes in behaviour that would significantly improve people’s general health — and save money.
Hydrogen sulphide is a smelly, poisonous gas, but it plays an important role in aging and longevity. New research shows that eating less meat could be a key to harnessing its healthy effects.
Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
Since the beginning of the COVID-19 pandemic, there has been an increased interest in local food. This demand could be leveraged to help develop community resilience and encourage healthier diets.
Recycling and turning off the lights are good steps towards a more sustainable society, but they are not nearly as important for the climate as reducing meat consumption, air travel and driving.
A well-planned plant-based diet can support good health at every age.
Trump’s recent executive order to keep meat plants open is premised on a lie: that a meat shortage is a food shortage.
The recommendations of experts aren’t reaching people in the supermarket aisles. So what can be done about it?
Research shows a wider impact than you might think, including on mental health and pain.
Eating plant-based proteins is linked with lower risk of heart disease, stroke and diabetes.
Awareness is increasing about foods like lab-grown meat, insects and seaweed. These foods may help address environmental challenges, but it’s important to be aware of both the costs and benefits.
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 Sustainable Food Systems, Director of Rural Research Centre, Dalhousie University
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NHMRC Emerging Leadership Fellow and Senior Research Fellow, Institute for Physical Activity and Nutrition (IPAN), Deakin University
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Visiting Fellow, School of Medical Sciences, UNSW
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Medical Doctor and Clinical Senior Fellow, The University of Melbourne
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Professor of Climate Change Impacts, CNRS, University of Texas, University of Plymouth
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Professor of Earth System Science, UCL
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Professor of Public Health, University of Otago
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Adjunct Senior Research Fellow, University of South Australia
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Professor of Public Health, University of Otago
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Lecturer and Research Dietitian, Curtin University
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Professor of Soils and Global Change, University of Aberdeen
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Adjunct Professor in Biotechnology, Monash University
