But with a little preparation, you can make your next summer barbecue or picnic memorable for all the right reasons.
Articles on Vegan meat
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Whether your holiday table has turkey or Tofurky this year, you’re consuming a combination of proteins, fats and water.
A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
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.
Pescatarians might frustrate purist vegetarians, but the issues surrounding fish are quite different to meat.
Who gets to decide what we call the things we eat? Increasingly, wealthy plant-based food moguls.
Industry lobbyists call it the ‘Great Food Transition’ and say it’s about saving the planet. But is this the whole story?
Meat substitutes and alternatives might play a positive role but aren’t going to save the planet.
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.
Top contributors
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Research Fellow, Curtin University
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Researcher, Swedish University of Agricultural Sciences and Honorary Research Fellow, University of Manchester
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Lead Economist, CSIRO Futures, CSIRO
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Professor of Food Science and Biotechnology, Vrije Universiteit Brussel
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Professor of Sustainability, Curtin University
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Research associate, University of Bath
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Professor of Food and Agricultural Proteomics, CSIRO
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Associate Professor of Chemistry, University of Richmond
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Adjunct Professor in Biotechnology, Monash University
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Lecturer in Environmental Health, Swinburne University of Technology