A long bath in brine is how deli meat gets its taste, texture and shelf life.
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A GP reflects on the lessons of Eric Schlosser’s ‘muckraking’ classic. A necessary health check on the world we’ve built, it urges us all to take back our agency.
Is meat healthy or not? The answer can depend on who funded the research, according to a new study.
Upton Sinclair’s The Jungle, which exposed hazardous working conditions in Chicago’s meatpacking plants, first appeared serially in a socialist newspaper before being published as a novel.
Canada’s beef processing sector heavily depends on low-wage immigrant and temporary migrant workers, exploiting them to sustain a workforce that is less likely to push for better working conditions.
When buildings with difficult pasts are repurposed, the process often involves navigating between omission and selective remembrance.
The supply crisis in the meat processing industry was entirely predictable. Employers and the government should have seen it coming.
Yes, there will be temporary meat shortages in Victoria, but not for long.
A new UN report shows that hunger and food insecurity are rising worldwide. The COVID-19 pandemic is adding to this trend, but is not the major driver.
Eco-fiction to help you rethink your role in the climate crisis.
As the field of animal law continues growing, so does public awareness of the problems with inconsistent ways that Canadian law protects some animals, while leaving others behind.
One of the largest UK meat processors has launched a new vegan meat product. This was long overdue.
Eating animals is natural and not evil in itself, but the torment of factory farming is a very good reason to go vegan.
The truth is hard to stomach, but meat consumption is taking us towards global ecocide.
A new study indicates almost a third of Canadians are thinking of eating less meat, but men are less likely to eschew meat. The livestock industry is fighting the protein wars.
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?
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.
Based on a seductive story of providing food with zero consequences, cellular agriculture promises to get rid of the ethical, environmental and health costs of animal husbandry. But is that realistic?
If you’re finding it difficult to go veggie, don’t worry. Here are some tricks to help you, informed by science.
Eat less meat, save the world
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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ARC DECRA Fellow, Queensland University of Technology
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Lecturer in Social Psychology, Lancaster University
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Chen Su Lan Centennial Professor in Medical Ethics, National University of Singapore; Distinguished Visiting Professor in Law, University of Melbourne; Uehiro Chair in Practical Ethics, The University of Melbourne
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Senior Lecturer in Political Communications, Nottingham Trent University
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Associate Professor, Psychosocial Difficulties, University of Oslo
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Associate Professor of International Law, University of Oregon
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Associate Professor, Xi'an Jiaotong-Liverpool University
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Associate Dean, School of Business and Law, Edith Cowan University
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Lecturer in Sustainability, University of Manchester
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Assistant Professor, Dalhousie University
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Asssociate Professor in Supply Chain and Logistics Management, Edith Cowan University; Fellow of Chartered Institute Logistics and Transport (FCILT), Edith Cowan University
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Lecturer in Asia-Pacific Studies, University of Lancashire
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Deputy Dean of Research, RMIT University
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Professor of Urban Conservation, Newcastle University