Pricing policies and retail strategies can help shift diets, but they must account for socioeconomic inequalities in how consumers respond to food prices.
Articles on Meat alternatives
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When diners were asked why they don’t order plant-based meat dishes, it turns out they have many different reasons.
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.
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.
Food choices make a difference to the climate impact of our diet. Every step towards eating a more plant-based diet results in lower emissions, better population health and reduced healthcare costs.
This is a critical time for our planet. What we eat and how we get our food will shape its future.
Top contributors
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Professor, Sustainable Food Systems, Dalhousie University
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Dean of the College of Science, Professor of Biochemistry, Rochester Institute of Technology
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Professor of Sustainability, Curtin University
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Research Fellow, Curtin University
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Research Professor in Tourism, School of Business, The University of Queensland
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Research associate, University of Bath
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Research Fellow, Social Marketing, Griffith University
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Adjunct Faculty, Department of Surgery (Neurosurgery), Faculty of Medicine, Dalhousie University
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Professor Environment and Health, University of Otago
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Associate Professor, Institute for Statistics and Mathematics, Vienna University of Economics and Business
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Postdoctoral Fellow, Centre for Infectious Disease Genomics and One Health, Simon Fraser University
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Professor emerita, behavioral economic and convergence sciences, Marketing; James McGill Chair of Consumer and Lifestyle Psychology and Marketing; Founding Chair, McGill Centre for the Convergence of Health and Economics (MCCHE), McGill University