In three different experiments, plant-based meal sales rose when there were more menu options.
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Articles on Sustainable food
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Insects have long been identified as a protein-rich and nutritious food, and are eaten across various cultures outside the West – including across Africa, Asia, and Latin America.
It’s a great time to buy sustainable Australian seafood, from cheaper lobster to farmed prawns and oysters. Here’s how.
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
Nurturing enthusiasm for growing food closer to home could benefit people, wildlife and the global food system.
Moving classes outside deserves serious consideration not only for better ventilation, but also to introduce more education devoted to learning on, from and with the land.
Satellite technology and machine learning are helping track down illegal and environmentally damaging ‘dark fleets’ of fishing boats.
As the world deals with COVID-19, the sustainable use of wild species is a critical coping and resilience strategy.
This transformation provides lessons for the rest of world, for shifting away from chemical agriculture towards a healthier system for people and the planet.
The recommendations of experts aren’t reaching people in the supermarket aisles. So what can be done about it?
Growth in demand for healthy and sustainable products could make Australia’s food and agribusiness sector more valuable than mining.
Feeding pigs seaweed could make them, us and the planet healthier without contributing to antibiotic resistance in bacteria.
Scientists have devised a diet that is both sustainable and healthy. But is it right for everyone?
For the most nutritious and sustainable seafood option, try small ocean fish.
Top contributors
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Associate Professor, University of Wollongong
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Associate professor, The University of Queensland
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Professor and DST/NRF Bio-economy Research Chair, University of Cape Town
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Professor of Public Policy, Psychology and Behavioral Science, USC Sol Price School of Public Policy, USC Dornsife College of Letters, Arts and Sciences
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Chester D. Tripp Professor of History, Yale University
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Postdoctoral Researcher in Sustainability, University of Leeds
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Chair Professor in Sustainability, Lancaster University
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Senior research associate, Urban foodscapes and biodiversity, University of KwaZulu-Natal
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Lecturer Nelson Mandela University & PhD Researcher in Environmental & Geographical Sciences, University of Cape Town
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Research Fellow, Management, University of Leeds
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Senior research fellow, University of Wollongong
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Adjunct Associate Professor, University of Canberra
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Research scientist, CSIRO
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Professor of Nutritional Biochemistry, Future Food Beacon, University of Nottingham
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Research Fellow, Queen's University Belfast
