Statistics can inform, surprise and amaze but in the Internet age, it’s easy to get lost in the abundance of often conflicting data out there. The Vegan Society’s DOMINIKA PIASECKA presents some findings that will make you think twice about your diet
The impact of the meat industry on the environment is well documented. While global solutions to this problem are necessary, there is a very real, immediate and visceral change people can make right now - on World Environment Day - to turn the tide. Go vegan. GEORGE MONBIOT et al write an open letter to the movement to support the Vegan Society's Plate Up for the Planet challenge
The development of meat-like foods is introducing GM and novel technology into our diets. This presents new risks to our health, but also to the complex development of behaviour to prevent environmental destruction, argues PAT THOMAS
There has been a huge rise in demand for vegan and vegetarian meals at cafes and restaurants across Britain - often from meat eaters. CATHERINE EARLY reports
Lab-grown meat could help reduce the environmental footprint of intensive farming. But will it ever appeal to vegetarians or even more eco-conscious consumers? Tom Levitt reports
Globally, meat consumption has increased by 20 per cent in the last decade despite concerns about its environmental impact. So, asks Laurie Tuffrey, can going vegetarian really help the earth?
Looking for a fabulous place to eat without compromising on your eco-friendly lifestyle? Valentina Jovanovski serves up 10 restaurants that combine good eating with a green ethos
We can eat a diet including macaroni cheese, chicken curry and fish and chips that is good for people and the planet argues WWF campaigner Duncan Williamson
Christmas dinner means only one thing for millions of us: turkey. But the intensively reared and genetically manipulated birds that most will consume this holiday season leave a nasty taste in the mouth
Analysis showing lower greenhouse gas emissions associated with intensive livestock production could pose a challenge to our views on best farming practice
Jeffrey Masson's powerful new book, The Face On Your Plate reveals the truth about food. Be it for health, environmental or animal welfare reasons, the less animal products we consume, the better.
Freedom Food was set up in 1994 by the RSPCA as the first farm-assurance scheme to concentrate primarily on animal welfare. The Freedom Food mark found on eggs, dairy, meat, poultry and salmon products means the animals involved have been reared, handled, transported and slaughtered to standards devised and monitored by the RSPCA.
