Labels highlighting the health and pandemic risks of meat were also effective.
Academic rigor, journalistic flair
Articles on Veganism
Displaying 1 - 20 of 146 articles
We already have many of the tools to make this imagined world a reality.
Self-study has a rich history in science that dates back hundreds of years.
US study shows environmental messages can put conservative consumers off trying and buying plant-based products.
Being minimally Buddhist requires a practitioner to abstain from destroying any breathing beings. So how is it ok for some Buddhists to eat meat? Two philosophers explain.
We studied 55,000 people’s diets and linked them to data on environmental impacts of food.
There are lots of other ingredients you can use to make foods puff and rise, give your meal a rich taste, or to hold together ingredients.
Everyone loves a barbecue – here’s how to enjoy it while being mindful of our planet.
Vegan wool, peanut coats and the discovery of DNA: the forgotten life of scientist William Astbury
Indonesians are consuming more and more processed foods, including sugary drinks, salty snacks, junk food, and unhealthy fats. These changes take a toll on people’s health, as well as the environment…
More people are opting for a “social omnivore” lifestyle – could it save the planet, your health and your social life?
Considering veganism as bigger than your own dietary choices can free you from futile debates about what is and isn’t acceptable on the plate.
Taking part in Veganuary? Then you’ll want to read this.
As omnivores, humans can choose to not consume any animal products. But what happens when we feed a vegan diet to our carnivore companions?
Eggs are hard to beat, but there are plenty of other options.
Raw veganism may have more risks than benefits.
Soy offers many potential health benefits and is generally cheaper than meat.
A climate-friendly diet is a relatively easy way to reduce your environmental impact.
Vegetarian and vegan diets are the best for the planet. But most omnivores simply won’t switch to them. It’s realistic to promote the Mediterranean diet instead.
Getting enough iron is tricky – even if we eat enough, we might not absorb enough. But diversifying the menu and looking for fortified foods can help.
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 in Sociology, University of East Anglia
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Lecturer in Criminology, The Open University
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Professor, Food Economics, University of Guelph
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Researcher, Swedish University of Agricultural Sciences and Honorary Research Fellow, University of Manchester
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Associate Professor Sustainable Food Systems, Director of Rural Research Centre, Dalhousie University
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Senior research associate, University of Technology Sydney
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Former Lecturer in Nutrition and Dietetics, King's College London
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Senior Nutritional Epidemiologist, University of Oxford
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Assistant Professor of Communication and Media Studies, Rowan University
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Lecturer in Science Communication, The University of Western Australia
