Es gibt verschiedene Gründe dafür, den Konsum von Fleisch und anderen tierischen Produkten zu reduzieren. In diesem Beitrag stellen wir wichtige Fakten zum Fleischkonsum vor und diskutieren dann mögliche Wege und Herausforderungen in Bezug auf eine effektive Verhaltensänderung hin zu einer...

There are various reasons why humans may want to reduce their consumption of meat and other animal products. In the following, we lay out important stylized facts about individual meat consumption, and then discuss the challenges and puzzles surrounding effective behavior change toward more...

This book examines trades in animals and animal products in the history of the Indian Ocean World (IOW). An international array of established and emerging scholars investigate how the roles of equines, ungulates, sub-ungulates, mollusks, and avians expand our understandings of commerce, human...

Part I: Safety and the industry -- Introduction -- Providing safe products and food safety -- The meat industry -- Part II: Concerns about animal production facilities -- Producing beef, dairy, and pork products -- The production of chickens -- Wild and farm-raised seafood -- The humane...

An obligation to label food based on whether it is derived from clone offspring would require all livestock animals to be assigned an individual identity and have their parentage and clone status recorded. Significant investment in data systems would be required to record and transfer the...

How much animal product do the Chinese consume at present? How much animal product will the Chinese consume in the near future? Plausible estimates that can answer these questions seem to be extremely scarce. On the other hand, there has been strong demand for such estimates by many in trade and...

This guide is to be used as a ‘beginners guide’ or first reference material by anyone who wants to gain a quick overview of CITES and the EU wildlife trade regulations and their main provisions. It is by no means exhaustive; it is intended to provide people who are new to the subject of...