Showing results for: Food type
Different foods will have different consequences for greenhouse gas emissions, other environmental impacts and for health. This category contains links to research which analyses particular food groups including meat, fruit and vegetables, carbohydrates and dairy products.
A information site about clean meat and cellular agriculture has been launched by the Cellular Agriculture Society. It discusses applications of cellular agriculture including lab-grown meat, leather and silk and introduces terminology such as “neomnivore”, i.e. a person who only eats cellular agriculture products.
Start-up Wild Type have raised $3.5 million towards the development of a platform and set of technologies that they hope could allow any type of meat to be cultured in the laboratory.
A sugar tax came into force in the UK on 6 April. Soft drinks manufacturers will be levied 18p per litre of drink that contains more than 5 grams of sugar per 100ml. Unsweetened fruit juices and milk are exempt.
A report from Farm Animal Investment Risk and Return (FAIRR), an investor initiative focused on the environmental, social and ethical issues of factory farming, outlines the drivers of demand for sustainable protein, how investors and companies are responding and how FAIRR has engaged with 16 global food companies.
Cultured meat, also known as in vitro, clean, lab-grown or synthetic meat, is meat grown as muscle tissue in the laboratory. This paper reviews the state of cultured meat technology, analyses social concerns and examines some of the issues that start-ups in the industry face.
Author Barry Estabrook explores the American pork industry in search of more responsible production systems.
Greenpeace is calling for global meat and dairy consumption to be halved by 2050, citing climate change, the health benefits of plant-based foods and the association of animal farming with antimicrobial resistance.
In this study, researchers investigated two message strategies – message framing and the refutation of misinformation – to evaluate their effectiveness in persuading consumers to reduce meat consumption and increase the intake of plant-based alternatives. The study also takes into account people’s prior beliefs (previous knowledge or factual beliefs) about the health and climate impacts of red meat consumption.
Wilson Warren outlines the history of how meat became so popular, with a particular focus on government influences on meat-eating in East Asia.
This paper presents the findings of a large-scale study which used global tracking data on sea-going vessels to characterise the scale, distribution and drivers of the global fishing effort.
In this article, researchers aim to understand the factors predicting why people return to eating meat after adopting a non-meat diet. Since past research shows that political ideologies play a role in predicting meat consumption, the researchers’ focus is investigating to what extent these ideologies predict lapsing from vegan/vegetarian diets.
The FAO has just published a briefing paper which proposes three ways to substantially reduce emissions from livestock production.
This book, edited by Diana Bogueva, Dora Marinova and Talia Raphaely, explores how social marketing (which tries to change behaviours for the common good) can impact consumption of and attitudes towards animal products.
A new paper compares four popular plant based milks to cow’s milk. It concludes that soy milk is the best replacement for cow’s milk from a nutritional standpoint.
In this study, researchers investigated the interplay between meat consumption and personality traits, political views, and environmental attitudes.