This week we’re trying something a little different. In place of a book review, we’re sharing the need-to-know on a paradigm-shifting report published earlier this month, Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems (EAT-Lancet Commission 2019) by Prof. Walter Willett, MD, Prof. Johan Rockström, PhD, Brent Loken, PhD, et al.
Jo-Anne McArthur/We Animals
Australian documentary filmmaker James Hyams is out to show us what it looks like when the hunters become the hunted. When humans fall victim to their own cruel devices, enslaved on factory farms, who will survive?
The scene is set. But part of the story of this film is that it cannot happen without your help. The musical scoring, the lighting, the special effects, it all costs money. For a film with such a distinct vegan message, a little help could go a long way. The project is approaching 80% of its funding goal. Check it out here on Indiegogo.
The Climate A List recognizes the world’s most sustainable companies every year. Each of the companies on the A List–and it’s worth noting, not everyone passed with flying colors–are committed to environmental stewardship.
According to the Carbon Disclosure Project, which puts out the Climate A List, companies representing more than 50% of the global market cap are developing constructive approaches to climate change, water security, and deforestation. But what about meat?
A new report from Chef’s Pencil has crowned a new vegan capital of the world using Google search data.
Veganism is more searchable than ever. According to the report, the popularity of vegan-related searches on Google jumped 35% over the past two years. This means more people are searching vegan in more places around the world.
As we near the end of Veganuary, the annual challenge for non-vegans to go vegan for the month (and hopefully carry it into the rest of the new year), let’s revisit a classic. How To Go Vegan: The why, the how, and everything you need to make going vegan easy, the guidebook to Veganuary by Kate Schuler (Hodder & Stoughton 2017), is a great point of reference for anyone who is curious about going vegan.
“If slaughterhouses had glass walls, we’d all be vegetarians.”
The Beatle and decades-long vegetarian, Paul McCartney, has been speaking out for animal rights for many years.
The quote is short but speaks volumes. People don’t want to know the truth.
Most people, even meat eaters, love animals. Aside from fishers and hunters, it will be hard for you to find someone that willingly hurts or kills animals. And even if you ask the biggest meat eater you know whether or not he or she likes animal suffering, they will likely say no.
The disconnect between people and meat is simply astonishing. Urbanization has taken people from the farms and into cities where they have no connection to animals.
Slaughterhouses are kept at a distance and don’t try to attract visitors. While some allow tours, photography and video are generally prohibited.
Jo-Anne McArthur/We Animals
A new report from World Animal Protection identifies the cruel mistreatment of chickens by suppliers to eight of the world’s largest fast food companies—including Burger King, Domino’s, Starbucks, KFC, Pizza Hut, Subway, Nando’s, and McDonald’s.
Every year, billions of chickens live and die on factory farms. They spend their lives crowded into industrial feeding operations where they barely have enough room to flap their wings. Many suffocate and die to due overcrowding. Then over the course of just 40 days, they reach full size. This unnaturally fast growth cycle and lack of mobility take a toll on their bodies. Many develop lameness and are in constant pain.
This book is fascinating. We all get hungry, have cravings, and don’t really know why. Let Rachel Herz’s Why You Eat What You Eat: The Science Behind Our Relationship With Food (W.W. Norton & Company 2019) tell you exactly why you eat what you eat in intricate detail. Dietary science is something to wrap your head around–in a bittersweet kind of way–and this book will help you do that.
Making the most out of a not-so-good thing can feel, well, kinda good, like ordering off of the secret vegan and vegetarian menu at your local fast food joint. It’s not healthy, but at least it’s vegan. Where else can you get a Spicy Potato Soft Taco for $1?
At burger spots like White Castle, eating vegan is trendy. Ads for the Impossible Slider, made with a mini plant-based Impossible Burger patty, featured the Wu-Tang Clan and Kal Penn, co-star of Harold and Kumar Go to White Castle.
At $1.99, the Impossible Slider increased White Castle’s market share at locations selling the Impossible Slider by 250% when it was first released. It’s now available in all 377 White Castle locations nationwide.
But not everyone makes it easy to order vegan. Why are they keeping all these vegan options secret, anyway?
The meat industry has evolved over the years to include lots of food products that don’t resemble their original form. Some can say that this is done strategically to create a larger disconnect between people and their food choices.
Processed meats are the products of manipulation that drastically change fresh meat into something else.
This “something else” is designed to be consumed in a convenient and cheap way.
Some of the most popular processed meats include bacon, jerky, sausage, salami, and corned beef. In many cases, processed meats are engineered to last longer on the shelf or to be packaged for fast and easy consumption.
Processed meats are made for the convenience of a growing population that doesn’t have the time or desire to cook.
They are simple solutions in a world that is becoming more and more fast paced by the day.
But what is the cost for these “convenient” food-like products?