Can you call it meat if it’s been artificially produced? That’s the question cattlemen in the US are asking, and something food regulators will have to grapple with soon when it coms to labelling.
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Articles on Meat
Displaying 121 - 140 of 179 articles
Canadians still love their meat, but consumers under 35 are three times more likely to consider themselves vegetarians or vegans than consumers who are 49 or older.
Taxing a food product like meat, which has been entrenched in our culture for so long, is silly. We should let the market evolve and allow consumers to make their own choices.
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.
We need to address the mindset that enables this mass slaughter of animals in the first place.
The current trend is to dispense with meat and even any animal products. What does science say about these new diets?
Remember that story about the molecule found in turkey that makes you drowsy? Research shows it’s a myth – tryptophan doesn’t cause you to nod off, but it may be connected to cooperation.
Huge hunks of meat and energy inefficient cooking methods make the Sunday roast a particularly unsustainable meal.
Total meat consumption per capita in Australia has been stable since the 1960s but the type of meat consumed has changed significantly. Chicken and pork both now far outstrip beef, mutton and lamb.
Given the carnivorous trend of the US presidency, it is unsurprising that food is a significant metaphor in House of Cards.
Eat less meat, save the world
Taxing meat may be unpopular, but an urgent problem calls for an urgent solution.
A flexitarian is a vegetarian who eats small amounts of meat.
We might be able to grow artificial meat but are people really prepared to eat such produce over meat from farmed animals?
Slaughterhouses are an essential step in meat production. Hygiene standards need to be maintained to prevent the spread of diseases.
When we compared the risk of early death between vegetarians and non-vegetarians while controlling for a range of other factors, we did not find any statistical difference.
A global trend to regulate frequent antibiotic use in livestock and poultry production is emerging but Africa is still lagging behind.
Research has yet to reveal why and how obesity rates have surged around the world in the past few decades.
Simply calling on people to eat less meat is not very useful. The consumption of meat, after all, is embedded within numerous social and cultural practices. But changing diets can benefit the planet.
The food we eat is responsible for almost a third of our global carbon footprint.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor, Food Economics, University of Guelph
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Honorary Research Associate, Department of Psychology, University of Bath
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Postdoctoral Research Associate in Psychology, Yale University
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Lecturer in Social Psychology, Lancaster University
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Senior research associate, University of Technology Sydney
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Professor of Animal Behaviour and Welfare, University of New England
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Senior Lecturer in Science Communication, The University of Western Australia
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Associate Research Scientist, Michigan State University
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Associate Professor in Sustainability and Urban Planning, RMIT University
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NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, Deakin University
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Former Foundation Professor of Animal Welfare, University of Queensland, Curtin University
