Meat and morality: Will people eat lab-grown ...

Tipping has long been a part of service culture in the U.S., but in the last few years, the number of places where we're asked to tip has multiplied. Social psychologist and tipping researcher Michael Lynn, PhD, discusses “tip creep” and how digital payment screens are reshaping ...  Show more

Buy now, pay later plans have skyrocketed in popularity in recent years, adding yet another variable to consider when making spending decisions. Abigail Sussman, PhD, discusses the psychological biases that influence how we spend, budget and borrow, including why splitting paymen ...  Show more

Discussions around ultra-processed foods (UPFs) and their role in public health have gained significant traction in recent years. While some advocate for categorizing and regulating these foods due to their potential negative health effects, others argue that such classificati ...

Are meat alternatives healthy? It’s well known that many of us should reduce our red meat intake - and chances are, a lot of you already have. However, the craving for that meaty flavour - the desire to sink your teeth into a nice juicy burger can still linger. It’s no surprise t ...  Show more

View the Show Notes Page for This Episode Become a Member to Receive Exclusive Content Sign Up to Receive Peter's Weekly Newsletter David Allison is a world-renowned scientist and award-winning scientific writer who has spent more than two decades at the forefront of obesity rese ...  Show more

Are you eating enough protein? This is probably a question you’ve asked yourself. With “high protein” labels on almost every type of food product you can imagine, it’s easy to get confused. In this episode, Prof. Stuart Phillips explains how protein can keep us healthy as we age. ...  Show more