Environmental, Health, and Business Opportunities in the New Meat Alternatives Market

Environmental, Health, and Business Opportunities in the New Meat Alternatives Market

Diana Bogueva (Curtin University, Australia), Dora Marinova (Curtin University, Australia), Talia Raphaely (Curtin University, Australia) and Kurt Schmidinger (University of Vienna, Austria)
Release Date: December, 2018|Copyright: © 2019 |Pages: 395
ISBN13: 9781522573500|ISBN10: 152257350X|EISBN13: 9781522573517|DOI: 10.4018/978-1-5225-7350-0


There are various innovations and new technologies being produced in the energy, transportation, and building industries to combat climate change and improve environmental performance, but another way to combat this is examining the world’s food resources. Currently, there are global challenges associated with livestock and meat consumption, giving way to resource scarcity and the inability to sustain animal agriculture.

Awarded “Best in the World” and national winner in the Vegetarian Writing category from the 2020 Gourmand Awards, Environmental, Health, and Business Opportunities in the New Meat Alternatives Market is a pivotal reference source that provides vital research on the development of plant-based foods and nutritional outcomes. Through analyzing innovative and disruptive trends in the food industry, it presents opportunities utilizing meat alternatives to create a more engaged consumer, a stronger economy, and a better environment. Highlighting topics such as meat consumption, nutrition, health, and gender perspectives, this book is ideally designed for policymakers, economists, health professionals, nutritionists, technology developers, academicians, and graduate-level students.

Topics Covered

The many academic areas covered in this publication include, but are not limited to:

  • Business Activity
  • Cattle Farming
  • Clean Meat
  • Consumer Demand
  • Edible Insects
  • Gender Perspectives
  • Meat Alternatives
  • Meat Consumption
  • Microbial Protein
  • Nutrition
  • Plant Foods


  • 2020 Gourmand Awards
    2020 Gourmand AwardsSelected as the national winner for Australia in the Vegetarian Writing Category, this reference book competed with entries from over 225 countries and has been noted as a must-have publication based on its coverage on food production, plant-based and alternative proteins, and nutrition.
  • Best in the World
    Best in the WorldConsidered the Oscars of food and wine publications, the Gourmand Awards select from titles around the world. Every year, they honor the best food and wine books, printed or digital, as well as food television. This title is considered the #1 in the world in the category of Vegetarian Writing.

Table of Contents and List of Contributors

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Author(s)/Editor(s) Biography

Professor Dora Marinova Originally from Sofia, Bulgaria, Dora Marinova moved to Perth, Western Australia in 1981. After being Head of School at the Institute for Sustainability and Technology Policy (ISTP) at Murdoch University, she is now Director of the Curtin University Sustainability Policy (CUSP) Institute. Dora has over 400 refereed publications and has supervised 50 PhD students to successful completion. She is a member of the National Health and Medical Research Council’s Panel on Centres of Research Excellence in Population Health. Her research interests cover innovation models, including the evolving global green system of innovation and the emerging area of sustainometrics. Dora is Editorial Board member of the International Journal of Education Economics and Development (published by Inderscience, Switzerland) and Transformations: An Interdisciplinary Journal (published by EBSCO, USA). She is Elected Fellow of the prestigious Modelling and Simulation Society of Australia and New Zealand (MSSANZ) and International Environmental Modelling and Software Society (IEMSS).
Dr Talia Raphaely Originally from Cape Town, South Africa, Talia has 30 years of international experience in behavioural and attitudinal change, communications and diverse media, sustainability awareness and consciousness and collaboration and partnership building for increasing sustainable outcomes. She has worked closely with multicultural and heterogeneous groups in a diverse array of organizational settings, including academia, media, research-based organisations, government bodies, non-government organisations, community-based organisations and industry. Talia currently works as an academic at the Curtin University Sustainability and Policy (CUSP) Institute in Perth, Western Australia and continues to undertake consultancy research work relating to sustainability. She is recognised for her work on flexitarianism (reducing meat consumption to within healthy levels as recommended by national and international guidelines), collaboration, empowerment and sustainability humanistic education.