Beans are best all round, followed by veggie burgers and lab-grown beef.
Articles on Meat
Displaying 21 - 40 of 204 articles
Past shifts in food habits suggest there are 2 paths to the adoption of new foods: One relies on familiarity and safety, the other on novelty and excitement.
Ballot measure 309 failed to ban Denver’s only slaughterhouse, which processes up to 20% of the country’s lamb product.
A tool was needed to understand what drives people’s food choices in emerging economies.
Australia’s live export trade is controversial. Have you ever wondered how it perpetuates? New research shows it comes down to corporate power dynamics. Similar forces operate in Brazil and the US.
Is the ban really a death knell for the Western Australian sheep industry, as is sometimes argued? Or just an inevitable step in a necessary transition?
As vegan meat companies lose revenue, one company is trying a new packaging approach to bring in new consumers. But this step is unlikely to help end the ‘Meat Culture War.’
Physical checks on plant and animal products arriving from the EU will attract fees of up to £145.
Meat from sheep that graze in South Africa’s Karoo and France’s Mont Saint-Michel lamb is deemed special.
A sustainable food system starts with a fairer corporate structure. It won’t simply come from a shift in consumer habits during Veganuary’s push for people to eat a more plant-based diet. Here’s why.
As the plant-based campaign celebrates its tenth anniversary, researchers are analysing how Veganuary could be having a substantial impact on British diets.
A new law has been introduced that officially brings dog meat to an end as a commodity in South Korea.
Labels highlighting the health and pandemic risks of meat were also effective.
Let’s just call it something different.
The UK and EU moved in lockstep over edible insect regulation until Brexit, but that has changed in recent years.
Food prices are rising and around half of Australians are trying to cut back on their grocery bill. So how can you save on the cost of meat and dairy products without skimping on nutrients?
Too much red meat – and especially processed meat – is linked to cancer and heart disease. But moderation is the key – alongside better farming practices
Cell cultures are common tools in biology and drug development. Bringing them up to scale to meet the meat needs of societies will require further development.
Tracking data suggests individual chickens have very different movement patterns.
The Supreme Court has upheld a controversial California law requiring pork sold in-state to be humanely raised, no matter where it’s produced. Pork producers say it could drive up food prices.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor, Food Economics, University of Guelph
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Honorary Research Associate, Department of Psychology, University of Bath
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Senior Researcher on Environment and Health, University of Oxford
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Professor of Sustainability, Curtin University
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Lecturer in Social Psychology, Lancaster University
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Professor, Sustainable Food Systems, Dalhousie University
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Professor, School of Veterinary Science, University of Sydney
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Senior research associate, University of Technology Sydney
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Senior Lecturer in Science Communication, The University of Western Australia
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Professor and Chair of Philosophy, Wageningen University