January 2021

An extract from ‘Why We Love and Exploit Animals: Bridging Insights from Academia and Advocacy’ edited by Kirstof Dhont and Gordon Hodson, published by Routledge. This chapter was written by Tobias Leenaert.


As many as 70 billion farmed animals (including birds, pigs, cows, goats, and sheep, but excluding marine animals) are raised and killed each year for food....

Matthew Ruby and Tani Khara on the power and status of plant-based diets in different cultural contexts.
Jared Piazza on psychological barriers to becoming and staying vegan.
Charlotte De Backer with a history of meat consumption, and how a simple choice to eat or not eat meat can complicate our social lives

Breakfast with your mum, lunch with your colleagues, an after-work drink with friends or a late-night dinner with your partner: our days are filled with social occasions that revolve around...

Matthew Cole and Kate Stewart on how society ‘helps’ us to rationalise the exploitation of other animals, giving us a ‘licence to harm’.

Many of us express compassion and concern for other animals alongside complicity in their exploitation. Researchers can examine how the mass media allow us to sustain care towards other...

Richard Carmichael works on behaviour change, public engagement and policy for Net Zero. He tells us how food policy can help us reach climate goals.

The shift to sustainable diets is not expected to happen at the pace and extent required for Net Zero carbon if left to the market, individuals, or voluntary industry initiatives. In Defra...

Alina Salmen and Kristof Dhont on the gendered nature of meat consumption and veganism.

Historically and culturally, we have come to believe that meat is essential for strength, and traditional gender roles demand strength and toughness from men in particular. Real men eat meat...

Ella Rhodes on a British Psychological Society report, webinars and videos on the impact of Covid-19 on the wellbeing of psychologists.
Ella Rhodes reports.
Ella Rhodes reports on a virtual meet-up.