A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
To explain the difference between vegan and non-vegan wines, I first need to walk you through the basics of conventional winemaking. So top up your glass and let’s begin.
Some plant-based foods are high in calories and sodium content.
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Technological advancements in food production have created new ways to meet the growing demand for protein. Canada’s investment in this industry may create jobs and reduce carbon emissions.
Increasing numbers of people are choosing plant-based diets.
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Menus that are three-quarters vegetarian help meat eaters choose more climate-friendly options, a tactic that restaurants could use to help fight climate change.
Going plant-based doesn’t have to mean spending more.
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Diet - specifically veganism - and its impact on identity is becoming the focus of increasingly heated online discussions around climate change.
An entovegan might happily eat an insect burger like this one, believing that their diet is both sustainable and ethical.
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Insect farming is growing in popularity as an alternative to traditional livestock and feed production. A scholar evaluates what that means in terms of trillions of insect lives.
Green eggs and bacon anyone? The substitutes you need to make to change your traditional full English into a breakfast which is healthier for the planet – and for you.