In the face of climate change, environmental degradation, and rising demand for animal-source foods, a lot of farmers try to find solutions from nature to meet the demand while minimizing the negative impact of livestock farming on the environment.
When asked why she uses a political term like revolution to discuss cheese, Miyoko answers matter-of-factly, then elaborates connecting all of the political decisions that get made to take a glass of cow’s milk from subsidy to table.
“We can revolutionize by helping farmers transform their dairies into new enterprises and then we’re helping ourselves and we’re helping them. We’re helping the world.”
A new restaurant in Silver Spring, Maryland is offering customers a plant-based experience that connects eaters to the food system in a burger joint.
On “Food Talk with Dani Nierenberg,” CEO of Clover Sonoma Marcus Benedetti talks about maintaining a dairy connected to a network of partnerships with family-owned dairy farms.
On Food Talk, George Siemon, CEO of Organic Valley, talks about what drives the co-op: an exciting mission, love for organic, and care for farmers and their communities.
Greenpeace’s new report on the meat and dairy system outlines key environmental and health impacts, and calls governments, businesses, and individuals to action.
Emily Zweber, an organic, sustainable dairy farmer, sat down with Food Tank to discuss changes in agriculture, the food system, and the role youth can play in transforming the landscape.
This bill claims that plant-based products labeled as milk are misleading to consumers and plant-based milk, cheese, and yogurt imitations do not provide the same nutrition content as genuine dairy products.