The world is facing one of the century’s biggest challenges: How to nutritiously feed the growing population, address climate change and not destroy the ecosystems on which we all depend for life.
Articles on Plant-based proteins
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Lifestyle medicine targets the root of chronic diseases like obesity, heart disease and diabetes. Experts explain why everyone should embrace these free prescriptions for good health.
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.
Protein is extremely important for our health as we age.
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.
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.
Eating plant-based proteins is linked with lower risk of heart disease, stroke and diabetes.
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.
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.
Australian supermarkets and fast food chains will soon be stocking a homegrown meat alternative that tastes and feels like meat and even sizzles on the barbecue.
The world is coming round to meat alternatives, but we need to speed the process up for the sake of the environment.
If pro-veganism campaigns are in bad taste, veganism has a lot to lose, as we all do. The market needs vegan activists who are rational and present their ideas thoughtfully, with the intent to educate.
Realistic plant-based meat is now big business - and global fast food chains are finally starting to take notice. In doing so, they could significantly reduce meat’s role in the climate crisis.
Plant-based proteins are in hot demand. That’s why Canadian grocery stores and restaurant chains are racing to give consumers what they want.
Canada’s Food Guide makes nutrition recommendations. But the revamped guide does much more. It directs us to consider the broader set of circumstances —the social determinants —of how we eat.
There have been an increasing number of reported anti-meat incidents around the world as more consumers second-guess their relationship with animal proteins. How can the meat industry adjust?
This is a critical time for our planet. What we eat and how we get our food will shape its future.
Canadians are increasingly invested in their food – where it comes from, how it’s produced, and whether it’s healthy. Here are some predicted food trends for 2018.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Director of AgBioResearch and Assistant Vice President of Research and Innovation, Michigan State University
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Professor of Finance, University of Toronto
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Associate Professor in Hospitality, Food and Tourism Management, University of Guelph
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Director, Food and Agriculture Institute, University of The Fraser Valley
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Associate Research Scientist, Michigan State University
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CSIRO
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CSIRO
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Lecturer of Psychology, Bournemouth University
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Professor, Food Economics, University of Guelph
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PhD Candidate, Dalhousie University
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Professor Environment and Health, University of Otago
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Postdoctoral Fellow, Stanford University
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Professor, Sustainable Food Systems, Dalhousie University