The meat and plant-based protein industries do not have to be opponents. Rather, each can learn lessons from the other to help reduce companies’ carbon footprint and develop healthier products.
Meat or not—the global meat substitute market is expected to rake in $8.1 billion by 2026.
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.
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.
Are we looking at the livestock industry’s GHG emissions holistically—and can a framework help turn livestock into a solution for climate change?
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.
Dutch startup Mosa Meat secured US$8.8 million funding to mass-produce slaughter-free meat by 2021. The startup produced the world’s first hamburger in 2013 made by growing cow cells in a laboratory instead of slaughtering an animal.
Meat is one of the largest social aggregators in society. From health to the environment to culture and religion, the role that meat should play in daily life is highly debated.
Many small farmers have to haul their livestock hours away to have them processed. Allowing the sale of meat from smaller, local slaughterhouses could help sustainable farms compete with huge corporations—but is it safe?