Showing results for: Meat, eggs and alternatives
Meat, eggs and new alternatives such as soy-meat, Quorn, or lab-grown meat are foods that are often rich in protein and essential micronutrients. However they may also be high in saturated fat and, when processed, in salt. Consumption of meat is very high in most high income countries and is on the rise in middle income countries. While an overly high consumption is associated with ill-health and disease, in countries where people’s diets are lacking in diversity and essential micronutrients – as is the case in many low income countries – animal products can play an important nutritional role. Meat products are also associated with very high GHG emissions; farmed animals contribute some 14.5% of human-made GHG emissions. Animal production also contributes to many other negative environmental impacts including deforestation and associated biodiversity loss, land degradation and soil and water pollution. The production of animals for slaughter and use also raises a complex set of ethical and welfare issues.
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 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.
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.
In this study, researchers investigated the interplay between meat consumption and personality traits, political views, and environmental attitudes.
This short white paper, produced for the World Economic Forum Annual Meeting 2018 in Davos-Klosters, explores some issues around the production and consumption of meat.
Grass could be the next source of human-edible protein.
Insects may not be the environmentally-friendly alternative protein source that the FAO and many entrepreneurs hope, according to Oxford University doctoral candidate Joshua Evans.
The FCRN’s founder Dr Tara Garnett was interviewed on the BBC Worldservice’s Why Factor programme, for their episode which discussed veganism.
This study by researchers in the US used a theoretical approach to work out how much beef could be produced in the US if the cows were raised solely on pasturelands and by-products, and what the environmental and nutritional ramifications of repurposing the freed up cropland would be.