Protein is extremely important for our health as we age.
Articles on Meat
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The end of factory farming will lay the foundation for a rural resurgence and the development of more just and sustainable communities for people and animals alike.
Shortages and price increases from the coronavirus pandemic are spotlighting solutions to future meat supply chain disruptions.
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
COVID-19 outbreaks have occurred at more than 100 US meatpacking plants. Geography, workforce demographics and economic concentration make it hard for workers to fight for better conditions.
Trump’s recent executive order to keep meat plants open is premised on a lie: that a meat shortage is a food shortage.
It’s not as easy as you might think to divert food intended for schools and restaurants and send it to grocery stores or even food banks.
All eggs in supermarket Morrisons will soon be free range. But this – and other measures intended to promote ethical consumption – could impact badly on the worst off.
Eating plant-based proteins is linked with lower risk of heart disease, stroke and diabetes.
The hazards are both psychological and physical.
Plant-rich diets can help tackle the climate crisis, prevent disease and improve mental health.
And why they may be about to change their diets in the years ahead.
Confused about whether meat is good or bad for you? You’re not alone. Various studies, some of which were funded by the meat industry, have added to the confusion. A noted expert sorts it out.
According to some, meat “grown” in a laboratory would only have advantages: an end to animal abuse, preservation of the environment… But the reality is less idyllic.
Sit down to Thanksgiving dinner ready to amaze your companions with physiological facts about why different cuts of the turkey have different characteristics.
In the early 20th century, women’s food started being described as ‘dainty,’ meaning fanciful but not filling.
Race horses should be bred for both speed and durability so owners have an incentive to keep them racing fit and away from the abattoirs.
Americans eat more meat on average than citizens of any other nation, but new survey findings show that plant-based meat products are winning fans across the US.
New research claiming that people do not need to reduce their consumption of red and processed meat says more about the conduct and evaluation of research than it does about beef.
Meat producers are lobbying in many states to keep the word ‘meat’ off labels of plant-based products like the Impossible Burger. But this may not clarify shoppers’ choices.
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