Feeding insects instead of grain to animals is an inexpensive, sustainable way to increase the world food supply. An animal scientist explains what’s involved in developing insect feed for cattle.
Psychologists have described a ‘meat paradox’ in the minds of meat-eating animal lovers.
More than 100 world leaders have pledged to end the destruction of forests by 2030 as a way to slow climate change. That will require changing how the world produces four widely used commodities.
A food historian spent a month at the Library of Congress trying to answer the question of why we have historically been, and remain, so focused on dietary protein. Here is what she found.
A new study puts numbers to the health and environmental benefits – or impacts – of individual foods and shows how small changes can make a significant difference.
Forests provide an essential buffer between people and wildlife — and the viruses they carry. Global agriculture is destroying forests, harming biodiversity and may be putting human life at risk.
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.
A project to protect producers from food fraud by verifying and promoting the provenance of the region’s beef exports to China turned out to be a source of creative work in the region as well.
Modi and the political party he represents are adherents of Hindutva, an ideology. It is fundamentally different from the faith, Hinduism.
Looking after animals and saving the planet sounds like a good idea. But getting there is not as simple as a some people seem to imagine.
Integrating trees into farming systems can improve farming, help the environment, and boost animal welfare too.
Raising livestock has clear impacts on the environment, but contrary to what many critics say, it is not the biggest driver of climate change.
A big rise in armed attacks in the Sahel - and the intensity of the attacks in recent years - is now seen as a major source of concern.
Canadians still love their meat, but consumers under 35 are three times more likely to consider themselves vegetarians or vegans than consumers who are 49 or older.
Burgers have a surprising environmental impact – but it can be reduced.
Twenty years ago, a Texas court decided Winfrey hadn’t defamed the state’s cattle industry. At the time, local media struggled to explain the science at stake in the case.
A tax on beef isn’t likely to achieve the intended outcome of reducing greenhouse gas emissions. Instead, it could create a spate of unintended consequences.
Taxing a food product like meat, which has been entrenched in our culture for so long, is silly. We should let the market evolve and allow consumers to make their own choices.
Gym-goers are going crazy for these products. It’s time for a reality check.
As much as one-third of animal species in the tropics could be eradicated if their habitats continue to be converted for monoculture farming. We can all do something to make a difference.