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.
Green eggs and bacon anyone? The substitutes you need to make to change your traditional full English into a breakfast which is healthier for the planet – and for you.
Converting food waste to animal feed – or reducing it altogether by supermarkets working with farmers – could save millions of tonnes of food from being discarded. It could also help raise animal welfare standards.
Eating less animal proteins may help reduce the risk of future zoonotic viruses.
(AP Photo/Seth Perlman)
Pandemic viruses arise from raising, harvesting and eating animals. Policy strategy for averting the next pandemic should include supporting those already seeking to make plant-based dietary changes.
Nearly 1,000 workers at this Smithfield Foods pork-processing plant in South Dakota contracted COVID-19 between mid-March and mid-April 2020.
Kerem Yucel / AFP via Getty Images
Thousands of workers at meat- and poultry-processing plants have contracted COVID-19, and hundreds have died. A legal scholar recommends ways to make their jobs safer.
Hydrogen sulfide is a stinky toxic gas, but it has health benefits when released in small amounts inside the body. That’s why eating more plant proteins is linked to longevity.
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Hydrogen sulphide is a smelly, poisonous gas, but it plays an important role in aging and longevity. New research shows that eating less meat could be a key to harnessing its healthy effects.
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.
The coronavirus has created a meat shortage in the United States.
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A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
Workers in a pork processing plant, 2016.
USGAO/Wikipedia
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.