Keeping an eye on the climatarian, flexitarian, vegetarian and vegan

Shan Goodwin
Updated September 29 2016 - 3:52pm, first published September 27 2016 - 3:00pm
Chef Nate Wilkins with vegetables he uses in the popular vegetarian dishes at Higher Ground restaurant in Melbourne’s central business district.
Chef Nate Wilkins with vegetables he uses in the popular vegetarian dishes at Higher Ground restaurant in Melbourne’s central business district.

THE EMERGENCE of new diets that place red meat at the top of the hate list, and what appears to be a slow but steady rise in vegetarianism and veganism, is being watched keenly by Australia’s beef and sheepmeat industries.

Shan Goodwin

Shan Goodwin

National Agriculture Writer - Beef

Shan Goodwin steers ACM’s national coverage of the beef industry. Shan has worked as a journalist for 30 years, the majority of that with agricultural publications. She spent many years as The Land’s North Coast reporter and has visited beef properties and stations throughout the country and overseas. She treats all breeds equally. Contact 0427686187. E: s.goodwin@austcommunitymedia.com.au

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