Eating insects can carry a much lower environmental footprint than conventional meat. Should western cultures be incorporating more of them into their diets?
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Articles on Plant-based foods
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Seaweed has been eaten in some countries for years, but consumption is generally low.
Healthier and more sustainable food could be made cheaper as meat and dairy becomes more expensive.
The Nordic diet places a greater emphasis on eating wholefoods and less (if any) processed foods.
Most vegan cheeses have little nutritional value.
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.
There are many reasons to be pessimistic about the future – but what if we got it right? Here’s the case for optimism.
A new study puts numbers to the health and environmental benefits – or impacts – of individual foods and shows how small changes can make a significant difference.
Many plant-based products contain similar ingredients to ultra-processed foods.
Recruiting more vegans for studies in the future will help us understand how this diet affects health.
Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
Who gets to decide what we call the things we eat? Increasingly, wealthy plant-based food moguls.
Charred plant remains from one of the oldest archaeological sites reveal that the first Australians ate a varied - and sometimes labour-intensive - diet.
Top contributors
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Associate lecturer, Nutritional Biochemistry, University of Hertfordshire
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Laureate Professor in Nutrition and Dietetics AO, University of Newcastle
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Professor of Environmental Economics, University of Oxford
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Professor of Archaeology, The University of Queensland
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Senior lecturer in Global Food Security, The University of Edinburgh
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Research fellow, UCL
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Professor in Archaeology, The University of Queensland
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Senior Lecturer in Psychology, Swansea University
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Research fellow, University of Cambridge
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PhD Researcher in Psychology, Swansea University
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Nutritional Epidemiologist, University of Oxford
