Understanding the moral dimensions of climate decisions could help promote fairer and more effective climate action
Articles on Veganism
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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.
Pescatarians might frustrate purist vegetarians, but the issues surrounding fish are quite different to meat.
A new paper suggests that plant- and fish-based diets lessen the chance of developing severe symptoms – but hold off from becoming vegetarian or pescatarian for now.
Pandemic viruses arise from raising, harvesting and eating animals. Policy strategy for averting the next pandemic should include supporting those already seeking to make plant-based dietary changes.
Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
Cutting out dairy, eggs and meat is thought to prevent and reverse heart disease. But as our latest study shows, the evidence doesn’t back this claim up.
Forgot tempeh. The humble shroom has the potential to be used across industries, in ways we’re only beginning to grasp.
A dietitian breaks down everything you need to know about this viral meat substitute.
It is possible to be an ethical vegan, who supports a better world for animals, and have the COVID-19 vaccine.
Recruiting more vegans for studies in the future will help us understand how this diet affects health.
Anti-nutrients naturally occur in food and can block the amount of other nutrients available for your body to use. But their effects aren’t all bad, which is why they’re undergoing an image makeover.
Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
Who gets to decide what we call the things we eat? Increasingly, wealthy plant-based food moguls.
There are so many milk alternatives these days, but it can be difficult to tell how beneficial they might be for our health. So we asked a dietitian to run through the main options.
Going from a single spore to a finished fungi-derived leather product takes a couple of weeks. But raising a cow to maturity for bovine leather can take several years.
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.
Trump’s recent executive order to keep meat plants open is premised on a lie: that a meat shortage is a food shortage.
Research shows a wider impact than you might think, including on mental health and pain.
Vegan activists are doing more than promoting healthy diets, they are increasingly vocal about the ethical treatment of animals and pushing for social change.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Lecturer in Criminology, The Open University
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Professor of Sociology, University of East Anglia
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Researcher, Swedish University of Agricultural Sciences and Honorary Research Fellow, University of Manchester
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Visiting Research Fellow in Philosophy, University of Hertfordshire
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Professor, Food Economics, University of Guelph
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor, Sustainable Food Systems, Dalhousie University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Senior research associate, University of Technology Sydney
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Senior Lecturer in Nutrition, Food, and Health Sciences, Teesside University
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Professor of Food Science and Biotechnology, Vrije Universiteit Brussel
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Professor, Management and Organizational Studies, Huron University College and Coordinator of Animal Ethics and Sustainability Leadership, Western University
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Senior Lecturer in Science Communication, The University of Western Australia