Learning from Indigenous cultures to treat animals as more than just food sources could help us combat the climate crisis.
Articles on Meat
Displaying 61 - 80 of 204 articles
Many men see meat as a core part of their identity. That could pose a stumbling block for the newly popular plant-based meat sector.
Vegetables, fruits and legumes are nutritious and sustainable – but subsidies overwhelmingly neglect them.
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.
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.
African livestock keepers need help: without proactive interventions, increasing temperatures will reduce meat and milk production.
A food historian spent a month at the Library of Congress trying to answer the question of why we have historically been, and remain, so focused on dietary protein. Here is what she found.
But the national goal of cutting meat intake by 30% over the next ten years is likely to be missed.
Diet - specifically veganism - and its impact on identity is becoming the focus of increasingly heated online discussions around climate change.
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.
A new report calls for a greener and fairer food system in England.
Converting food waste to animal feed – or reducing it altogether by supermarkets working with farmers – could save millions of tonnes of food from being discarded. It could also help raise animal welfare standards.
Pandemic viruses arise from raising, harvesting and eating animals. Policy strategy for averting the next pandemic should include supporting those already seeking to make plant-based dietary changes.
Thousands of workers at meat- and poultry-processing plants have contracted COVID-19, and hundreds have died. A legal scholar recommends ways to make their jobs safer.
Hydrogen sulphide is a smelly, poisonous gas, but it plays an important role in aging and longevity. New research shows that eating less meat could be a key to harnessing its healthy effects.
Both types of meat have their benefits.
Deforestation in Brazil recently reached a 12-year high, prompting France to cut soybean imports from the country.
Singapore has approved ‘chicken bites’ containing meat grown in vitro. But not all animal advocates are happy about this.
The Singapore Food Agency has approved US food company Eat Just’s cultured ‘chicken bites’ for sale.
Who gets to decide what we call the things we eat? Increasingly, wealthy plant-based food moguls.
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