Through low-tech solutions and natural processes, food companies like Lightlife are developing plant-based proteins that are good for consumers and the planet.
A new study finds that just one week of organic eating can reduce pesticide levels in the body by an average of 60 percent.
Plant-based product sales are on the rise as consumers think more critically about the foods they eat and their role in the food system.
On “Food Talk with Dani Nierenberg” Dan Curtin of Greenleaf Foods and Lightlife Foods discusses the growing demand for healthy plant-based products, the importance of consumer choice, and what it means to be a sustainable business.
A new review from the Johns Hopkins Center for a Livable Future compares plant-based substitutes and cell-based meats to farmed meat.
The climate crisis threatens restaurants and the livelihood of workers. The time is now to reconsider our diets and the impact that consumers’ eating habits have on the planet.
Marion Nestle’s new book Let’s Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health examines a wide range of issues from school lunches, cultured meat, superfoods, and self-medicating with dietary supplements.
Changing eating habits to include more plants and less or no meat is challenging for countries where people still struggle to meet their nutritional needs. Lower carbon diets should be more ambitious to achieve food security.