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Sustainability: A meaty issue

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  • Olive Heffernan

    (Olive Heffernan is a freelance science writer in Dublin, Ireland.)

Abstract

Our insatiable appetite for red meat is bad for our health and for the planet. Sustainable alternatives are in the pipeline, but will they convince us to make the switch?

Suggested Citation

  • Olive Heffernan, 2017. "Sustainability: A meaty issue," Nature, Nature, vol. 544(7651), pages 18-20, April.
    • Handle: RePEc:nat:nature:v:544:y:2017:i:7651:d:10.1038_544s18a
    DOI: 10.1038/544S18a
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    Cited by:

    1. Gaoxiang Zhu & Dengfeng Gao & Linzi Li & Yixuan Yao & Yingjie Wang & Minglei Zhi & Jinying Zhang & Xinze Chen & Qianqian Zhu & Jie Gao & Tianzhi Chen & Xiaowei Zhang & Tong Wang & Suying Cao & Aijin M, 2023. "Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells," Nature Communications, Nature, vol. 14(1), pages 1-15, December.
    2. Isaac Korku Dorgbetor & Gabrijel Ondrasek & Hrvoje Kutnjak & Ornella Mikuš, 2022. "What If the World Went Vegan? A Review of the Impact on Natural Resources, Climate Change, and Economies," Agriculture, MDPI, vol. 12(10), pages 1-14, September.
    3. Mariarita Cammarata & Giuseppe Timpanaro & Alessandro Scuderi, 2021. "Assessing Sustainability of Organic Livestock Farming in Sicily: A Case Study Using the FAO SAFA Framework," Agriculture, MDPI, vol. 11(3), pages 1-20, March.

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