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.
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Articles on Plant-based diet
Displaying 41 - 60 of 60 articles
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.
Not eating animals might make you feel more virtuous, but is it good for your health?
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.
In Europe, biodiversity is under threat. But three major trends mean we’re still optimistic.
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.
Our current climate change crisis calls for bold action. Moving to a plant-based diet makes sense for our collective health and for our environment.
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?
While the commitment of vegan businesses to animal well-being is laudable, is that where their ethical commitments stop? Are they reproducing bare-minimum labour standards, or aiming higher?
This is a critical time for our planet. What we eat and how we get our food will shape its future.
Canadians still love their meat, but consumers under 35 are three times more likely to consider themselves vegetarians or vegans than consumers who are 49 or older.
Canadians are increasingly invested in their food – where it comes from, how it’s produced, and whether it’s healthy. Here are some predicted food trends for 2018.
From donuts to avocados, food impacts your heart health. Here we delve into the science of how to eat – to reduce your chances of cardiovascular disease.
A survey of Australians found most (70%) thought that a plant-based diet would prevent disease. But what does the literature say? And is meat really bad that for you?
With changes to health care insurance on hold, now may be a good time to focus not on health insurance but on health. More and more studies show that we do have some control over that. Here’s how.
Top contributors
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Associate Professor Sustainable Food Systems, Director of Rural Research Centre, Dalhousie University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie 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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Associate lecturer, Nutritional Biochemistry, University of Hertfordshire
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Professor of Public Health, University of Otago
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Professor of Natural Sciences, UCL
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Professor of Community Health and Wellbeing, The University of Queensland
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Professor of Soils and Global Change, University of Aberdeen
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Director & Founder of Eat Sustainably, Research Fellow at University of Western Australia Medical School, Curtin University
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Adjunct Professor in Biotechnology, Monash University
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Senior research associate, University of Technology Sydney
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Professor of Climate Change Impacts, CNRS, University of Texas, University of Plymouth
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Associate Professor, School of Medical, Indigenous and Health Sciences, University of Wollongong
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Professor of Public Health, University of Otago
