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?
The Beyond Burger, a new plant-based burger, has won fans from both vegetarian and vegan eaters as well as traditional meat eaters.
At the Butchers Club in Hong Kong, this new trend suggests a growing market for plant-based protein on traditionally meat-centric menus.
Greenpeace’s new report on the meat and dairy system outlines key environmental and health impacts, and calls governments, businesses, and individuals to action.
Over the last twenty years, an spike in immigration from Somalia has had a surprising outcome for the American food system: an increased market for camel meat. This article explores the intricate connections for food economics that underlie this new market.
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.