Researchers made a “Google Maps” for global food systems. Could it help us tackle food’s thorniest problems?
The live animal trade is thriving. Every day, millions of farmed animals are shipped around the world, panic-stricken and disoriented on their way to slaughter.
Many consumers believe conventional meat products are more natural than their lab-grown counterparts. What is “natural,” however, is not always best.
As the pandemic forces Gem de Silva to take some time out, he reflects on 30 years of investigating factory farms and other industries exploiting animals.
This isn’t the first time the Crown-approved duck supplier has come under fire, and it certainly won’t be the last. The industry is riddled with violence.
In nearly every way, cultured meat is the same as conventional meat. The all-important difference is that cultured meat does not require the raising or killing of animals for food.
New studies on the negative effects of salmon farming have prompted people to question whether farmed salmon is good for human health and the environment.
Selective breeding has made turkey farming more lucrative, but the industry’s pursuit of profit comes at the expense of animal welfare.
To address the climate crisis, biodiversity loss, and the ongoing threat of zoonotic disease, advocates must turn their calls for divestment to the factory farming industry.
Meat producers are trying to trick the rapidly growing sector of eco-conscious consumers into believing that they are partners in the solution to climate change. And people are eating it up.