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Meat / Animal Product Reduction

Aug 15 2017 | Faunalytics

Alternative Proteins And Future Market Share

Insects, algae, and synthetic biology sources may make up over 50% of the alternative protein market by 2054, finds a new report by Lux Research. READ MORE

Aug 9 2017 | Faunalytics

A Time For Pragmatic Vegan Advocacy

High-impact advocacy requires getting your hands dirty and being pragmatic. Our latest guest blog by Tobias Leenaert explores how. READ MORE

Aug 3 2017 | Stella Bang

Clean Meat And Cost-Competiveness

ACE tries to cut through the noise and evaluate different potential timelines for when clean meat will reach cost competitiveness with conventional meat. READ MORE

Jul 24 2017 | Faunalytics

What’s In A Name? Clean Meat Vs. Cultured Meat

A randomized trial from ACE looks at consumer reactions to "clean meat" vs. "cultured meat," the "clean" name had significant more acceptance. READ MORE

Jul 20 2017 | Selena Darlim

From Beef To Beans: Mitigating Climate Change

Changing from eating beef to beans could achieve approximately 46 to 74% of the reductions needed to meet the 2020 GHG target for the US. READ MORE

Jul 19 2017 | Che Green

First-Ever Study Of Veganism And Animal Welfare In Palestine

A new study supported by Faunalytics looks at the state of veganism in Palestine: where it is now and where it could possibly grow. READ MORE

Jul 10 2017 | Faunalytics

Cultured Meat, Insects, And Faux Meat: A Land Use Comparison

When it comes to making reductions in environmental impact and land use, cutting out animal products still makes the biggest impact. READ MORE

Jun 28 2017 | Linda Tyler

‘Vegan Killjoys’: Diet And Dinner Table Conflicts

Drawing on interviews with 40 vegans based in the UK, this study illustrates tension and negotiations between veg folks and meat eaters. READ MORE

Jun 23 2017 | Faunalytics

Vegan And Vegetarian Food Labelling In The E.U.

A review of veg food labelling in the E.U. finds a great deal of growth, and a wealth of opportunities for companies and consumers alike. READ MORE

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