As the new post-pandemic normal settles in and people adapt to a context of uncertainty, constant adversities, and pessimism, we are moving away from a moment in which consumers expected brands to rise up to society's challenges and into one when they’re demanding genuine allyship from businesses.

As extreme weather events and record-breaking heat become the norm, climate change has moved beyond future fears and become a present-day reality. On average, 57% of people worldwide report that climate change has already severely impacted where they live. Permanently changed, erratic weather patterns are col...

With Singapore approving the first cell-based chicken for the mass market, the world is warming up to the idea of lab-grown meats. While sustainable alternatives for beef, chicken, and pork are prevalent, a wave of start-ups are hoping to put cultivated turkey, bull, and lamb on the menu.

Australians may love their meat, but they are not yet sold on the idea of lab-grown alternatives, with just half saying they would try it. It ticks all the boxes for environmental concerns, animal welfare and even taste, but the one final hurdle to overcome is the mystery of the science itself.

The Chinese government wants to cut its country’s meat consumption drastically in coming years and while vegetarian and vegan eating hasn’t been particularly popular in China, there are signs that the tide of public opinion could be turning. So how is mock meat viewed by China’s consumers?

With over a third of Australians actively reducing their meat consumption, the nation has become a major point of interest for plant-based food producers. At the same time, COVID-19 has ramped up interest in localised food networks. So, how can brands tap into these shifting eating behaviours?