Eating plant-based proteins is linked with lower risk of heart disease, stroke and diabetes.
Articles on Veganism
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Plant-rich diets can help tackle the climate crisis, prevent disease and improve mental health.
And why they may be about to change their diets in the years ahead.
Ethical veganism is now protected as a ‘philosophical belief’. But it’s about more than just a plant-based diet.
Industry lobbyists call it the ‘Great Food Transition’ and say it’s about saving the planet. But is this the whole story?
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.
Where once vegans were pale and passive, they are now represented as plant-eating warriors. Who are the new vegans and how are they viewed in other cultures?
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.
A new study has found a vegetarian diet is associated with a reduced risk of heart disease, but linked to an increased risk of stroke. This is how we should – and shouldn’t – interpret the results.
Following a vegan lifestyle isn’t always easy. Navigating its burdens can signal a new you.
Most people know that a poor diet can lead to heart disease, diabetes and even cancer. Few are aware that it can also cause blindness.
Understanding happiness in chickens could tell us how to improve their housing.
Meat substitutes and alternatives might play a positive role but aren’t going to save the planet.
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.
In the world of advertising, meat is for men, while serving dinner is for the women.
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.
Given the severe impact animal-based food production has on the environment, and the trend for vegan products, wouldn’t it make sense for all new vegetarian product ranges simply to be made vegan?
For poet John Kinsella, veganism is an ethics of commitment. Living as a vegan, he writes, is not a holier-than-thou situation, but a move towards being more respectful of life.
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