Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
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Articles on plant-based diet
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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.
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.
Ethical veganism is now protected as a 'philosophical belief'. But it's about more than just a plant-based diet.
Confused about whether meat is good or bad for you? You're not alone. Various studies, some of which were funded by the meat industry, have added to the confusion. A noted expert sorts it out.
Putting healthy foods at the centre of your family's diet every day and on special occasions means taking the edge off excessive intake of sugary and fatty foods once in a while.
Australian supermarkets and fast food chains will soon be stocking a homegrown meat alternative that tastes and feels like meat and even sizzles on the barbecue.
Meat substitutes and alternatives might play a positive role but aren't going to save the planet.
If pro-veganism campaigns are in bad taste, veganism has a lot to lose, as we all do. The market needs vegan activists who are rational and present their ideas thoughtfully, with the intent to educate.
'Why is nutrition so confusing?' is a common lament, but the truth is out there. Forget fad diets and media hype. It's time to harness the power of science to create a healthy and sustainable diet.
Plant-based proteins are in hot demand. That's why Canadian grocery stores and restaurant chains are racing to give consumers what they want.
There are many things we can do to support our immune systems. It turns out going vegetarian might be one of them.
One of the largest UK meat processors has launched a new vegan meat product. This was long overdue.
Canada's Food Guide makes nutrition recommendations. But the revamped guide does much more. It directs us to consider the broader set of circumstances —the social determinants —of how we eat.
More and more people are adopting plant-based diets in Australia and other western nations. But also seemingly on the rise is resentment towards vegans and vegetarians.
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?
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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Paul Wood AO is a Friend of The Conversation.
Adjunct Professor in Biotechnology, Monash University
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PhD student in Sustainability, University of Technology Sydney
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Associate professor, University of Wollongong
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Principal Lecturer in Sociology, Nottingham Trent University
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Professor, Director of the Arrell Food Institute and Tier 1 Canada Research Chair in Global Food Security, University of Guelph
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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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Assistant Professor of Medicine, Columbia University Medical Center
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Lecturer in Criminology, The Open University
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Dean of Nutrition Science and Policy, Tufts University
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Canada Research Chair in Promoting Healthy Populations, Dalhousie University
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Clinical Instructor of Land and Food Systems, University of British Columbia
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Associate Professor, Food Economics, University of Guelph
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Professor in Hospitality, Food and Tourism, University of Guelph
