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 Plant-based foods
Displaying 1 - 20 of 25 articles
Sometimes it benefits businesses and governments to play up the ‘duped consumer’ narrative.
The celebrity chef’s call to eat more fruit and veg might sound extreme, but science shows that the benefits don’t stop at five.
The latest entries in New Zealand’s food composition database reflect the nation’s growing ethnic diversity and rising demand for plant-based options and allergen-friendly foods.
Product labelling showing whether food comes mainly from animals or plants can help consumers make more climate-friendly choices.
Beans are best all round, followed by veggie burgers and lab-grown beef.
Eating sustainably is more feasible than most realize. These four tips can help reduce the footprint of your kitchen while also helping you live a more healthy life.
The recent surge of plant-based food consumers in Europe, particularly the Netherlands, can be a promosing further Indonesia’s gastrodiplomacy strategy of Indonesia Spice Up the World (ISUTW).
You might be surprised how salty or fatty some plant-based foods are. Not so healthy now, are they?
Cultured meats, precision fermentation and other cutting-edge technologies are predicted to disrupt conventional agriculture. Despite the threat, New Zealand is well positioned to ride the wave.
Many plant-based foods are rich in iron, but they also contain high amounts of fibre and phytates, which reduce the body’s capacity to absorb the essential nutrient.
Research shows the key to changing your diet is focusing on changing eating habits and food behaviours, one at a time.
Eating insects can carry a much lower environmental footprint than conventional meat. Should western cultures be incorporating more of them into their diets?
Seaweed has been eaten in some countries for years, but consumption is generally low.
Healthier and more sustainable food could be made cheaper as meat and dairy becomes more expensive.
The Nordic diet places a greater emphasis on eating wholefoods and less (if any) processed foods.
Most vegan cheeses have little nutritional value.
As a laureate professor in nutrition and dietetics, people often ask me what I eat. Here are four plant-based foods I have on my weekly grocery list.
There are many reasons to be pessimistic about the future – but what if we got it right? Here’s the case for optimism.
A new study puts numbers to the health and environmental benefits – or impacts – of individual foods and shows how small changes can make a significant difference.
Top contributors
-
Associate lecturer, Nutritional Biochemistry, University of Hertfordshire
-
PhD Fellow - Sustainable Nutrition Initiative, Te Kunenga ki Pūrehuroa – Massey University
-
Lecturer in Archaeological Science, Australian National University
-
Laureate Professor in Nutrition and Dietetics, University of Newcastle
-
Researcher in Research Center for Area Studies, Badan Riset dan Inovasi Nasional (BRIN)
-
Professor of Environmental Health Sciences, University of Michigan
-
Professor of Archaeology, The University of Queensland
-
Adjunct Senior Fellow in Renewable Energy Systems Engineering, University of Canterbury
-
Associate Doctoral Researcher in Environmental Economics, Potsdam Institute for Climate Impact Research
-
Chair professor, Griffith University
-
Social Entrepreneur in Residence, Te Kunenga ki Pūrehuroa – Massey University
-
Research Associate in Environmental Health Sciences, University of Michigan
-
Research fellow, UCL
-
Researcher in International Relations and European Studies, Badan Riset dan Inovasi Nasional (BRIN)
-
Assistant Professor, Department of Accounting, Stockholm School of Economics
