The end of factory farming will lay the foundation for a rural resurgence and the development of more just and sustainable communities for people and animals alike.
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
COVID-19 outbreaks have occurred at more than 100 US meatpacking plants. Geography, workforce demographics and economic concentration make it hard for workers to fight for better conditions.
All eggs in supermarket Morrisons will soon be free range. But this – and other measures intended to promote ethical consumption – could impact badly on the worst off.
Confused about whether meat is good or bad for you? You’re not alone. Various studies, some of which were funded by the meat industry, have added to the confusion. A noted expert sorts it out.
According to some, meat “grown” in a laboratory would only have advantages: an end to animal abuse, preservation of the environment… But the reality is less idyllic.
Sit down to Thanksgiving dinner ready to amaze your companions with physiological facts about why different cuts of the turkey have different characteristics.
Americans eat more meat on average than citizens of any other nation, but new survey findings show that plant-based meat products are winning fans across the US.
New research claiming that people do not need to reduce their consumption of red and processed meat says more about the conduct and evaluation of research than it does about beef.
Meat producers are lobbying in many states to keep the word ‘meat’ off labels of plant-based products like the Impossible Burger. But this may not clarify shoppers’ choices.
Australian supermarkets and fast food chains will soon be stocking a homegrown meat alternative that tastes and feels like meat and even sizzles on the barbecue.