Category: Guest Article

This article is republished from The Conversation under a Creative Commons license. Read the original article.

Flavio Macau, Edith Cowan University

Before the cost of living hit Australian families hard, a group of consumers were already paying top dollar for their staples. Whether it be gluten free, dairy free or lactose free, people with special dietary requirements are used to spending more at the supermarket checkout. Continue reading Why is gluten-free bread so expensive? A food supply chain expert explains

Mark Maslin, UCL

The food we consume has a massive impact on our planet. Agriculture takes up half the habitable land on Earth, destroys forests and other ecosystems and produces a quarter of the world’s greenhouse gas emissions. Meat and dairy specifically accounts for around 14.5% of global greenhouse gas emissions. Continue reading Which diet will help save our planet: climatarian, flexitarian, vegetarian or vegan?

This article is republished from The Conversation under a Creative Commons license. Read the original article.

Michael Clark, University of Oxford and Keren Papier, University of Oxford

We know that meat has a substantial impact on the planet, and that plant-based diets are more environmentally sustainable. But exactly how much impact does the food we eat have on environmental outcomes and what difference would following a vegan diet make compared to consuming a high meat, or even low meat diet? Continue reading Vegan diet has just 30% of the environmental impact of a high-meat diet, major study finds

Peter Singer, Princeton University

I wasn’t aware of climate change until the 1980s — hardly anyone was — and even when we recognised the dire threat that burning fossil fuels posed, it took time for the role of animal production in warming the planet to be understood. Continue reading ‘We are gambling with the future of our planet for the sake of hamburgers’: Peter Singer on climate change

Evangeline Mantzioris, University of South Australia

The price of eggs is rising. So many of us may be looking for cheaper alternatives. Continue reading Eggs are so expensive right now. What else can I use?

David Bean, Federation University Australia and Andrew Greenhill, Federation University Australia

It’s estimated coeliac disease affects 1.4% of the world’s population – a staggering 112,000,000 people or so in total.

People with this condition develop an abnormal immune reaction when they consume gluten – a protein found in grains including barley, wheat and rye. It can damage the lining of their small intestine and lead to a range of (often debilitating) symptoms. Continue reading An expert’s guide to drinking beer for people who don’t do well with gluten

Karen Murphy, University of South Australia

Soy is common in many Asian cuisines, and is growing more popular in Western countries as many people aim for predominantly plant-based diets. It offers many potential health benefits and is generally cheaper than meat. Continue reading Have you heard soy is linked to cancer risk or can ‘feminise’ men? Here’s what the science really says

UK supermarkets have removed “best before” dates on thousands of fresh food products in an effort to reduce food waste. Continue reading Why ‘best before’ food labelling is not best for the planet or your budget

Evangeline Mantzioris, University of South Australia

Most of you will have noticed hosting a dinner party is harder than it used to be. One friend is gluten-free, another is dairy-free, one can’t eat onion and two more are vegetarian. Are food intolerances increasing? Or do we just hear more about them now? Continue reading Why does everyone seem to have food intolerances these days?

Rochelle Embling, Swansea University and Laura Wilkinson, Swansea University

Edible seaweeds and algae – or sea vegetables – are a group of aquatic plants that are found in the ocean. Kelp, dulse, wakame and sea grapes are all types of seaweeds that are used in seaweed-based dishes. Continue reading Seaweed is high in vitamins and minerals – but that’s not the only reason westerners should eat more of it