The way we currently produce food around the world contributes up to 20-30% of the world’s greenhouse gas emissions and accounts for 70% of all human water use. But is it possible to eat well and take…
Articles on Milk
Displaying 101 - 104 of 104 articles
When I heard that Asia, and particularly China, started to show interest in cheese, I automatically assumed that the French would be leading the race of cheese exports to the region. How wrong I was. Australian…
Earlier this month, Coles and Murray Goulburn announced a ten-year deal that is likely to have significant consequences for the dairy industry, as well as Australia’s grocery sector more broadly. Starting…
There are good reasons why people may want to swap soy with dairy milk. The carbon, water and phosphate footprint of soy milk is a fraction of the latter. But the main reason for the increasing popularity…
Top contributors
-
Honorary Associate Professor, University of Leicester
-
Adjunct Professor, School of Nursing and Midwifery, Western Sydney University
-
Professor (Food Science & Human Nutrition), Singapore Institute of Technology
-
Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
-
Professor of History and Egg Farmers of Canada Chair in Public Policy, University of Waterloo
-
Professor of Biomedical Sciences, Anglia Ruskin University
-
Senior Lecturer in Pharmacology, Adelaide University
-
PhD, Political Economy, Macquarie University
-
Laureate Professor in Nutrition and Dietetics, University of Newcastle
-
Conjoint Associate Professor, School of Medicine and Public Health, University of Newcastle
-
Food Microbiologist, CSIRO
-
Lecturer in Public Health Nutrition, University of Surrey
-
Senior Lecturer, School of Management, Te Kunenga ki Pūrehuroa – Massey University
-
Reader in Nutritional Epidemiology, Sheffield Hallam University
-
Assistant Professor of Chemistry, Vanderbilt University