With all of these changes, investors in companies that are in the business of producing plant-based food stand to be winners, as does anyone who aims to enjoy the taste and texture of meat without the downsides of conventional meat.
America is one of the world leaders in per capita meat consumption—which means we’re also one of the most inefficient users of land and other resources when it comes to feeding people.
People in the future will be horrified that we once ate meat.
Readers discuss going vegetarian, prosperity and consumption, and nutrition.
You will be shocked by where pork lands on this list! Shocked, I say!
Lab-grown meat will be on your plate soon. It won't be what you expect
If your love of ribeye knows no bounds, perhaps you’d be interested in the carnivore diet. The rules are simple—eat only meat—and the purported benefits seem boundless. More energy. Less body fat. You can even cure your Lyme disease, depression, and rheumatoid arthritis.
Or at least, so say the proponents of the carnivore diet, including Shawn Baker, a former orthopedic surgeon who has been one of the biggest public advocates for consuming only meat.
In a world where nutrition science can seem plagued by methodological disputes, varying interpretations of data, and conflicts of interest, this is a fact that anyone who studies food and health can no longer disagree with. Moderation will no longer suffice.
Eating high-fat, low-carbohydrate foods has helped many people battle obesity, diabetes and other health problems—even as livestock agriculture contributes significantly to greenhouse-gas emissions.
But while companies like Beyond Meat and Impossible Foods saw tremendous demand for their products over the last several years, some say they might have a hard time surviving the pandemic. One issue could be the price. A Beyond Meat burger sells for about $13.00 a pound, as opposed to beef which, for now, sells for about $4.00 a pound. Many would-be vegetarians might find the price of these meat alternatives unpalatable.
Each year, billions of animals are slaughtered to put food on our plates. The animal welfare and climate change implications of this are well-documented — most animals are factory-farmed, and global meat production accounts for 14.5 percent of all greenhouse gas emissions.
But according to two recent studies — one published in Nature, the other by the think tank Chatham House — global meat production threatens even more than climate and the animals we eat; it could also wipe out thousands of species in the next few decades.
Unpalatable as it may be for those wedded to producing and eating meat, the environmental and health evidence for a plant-based diet is clear.
"The evidence is consistent that increased intake of red meat, especially processed red meat, is associated with increased all-cause mortality.”
There are no health reasons to cut down on eating red or processed meat, according to a new review of the evidence. The claims, which contradict most existing dietary advice, come from a review of existing studies led by the Spanish and Polish Cochrane Centers, part of a global collaboration for assessing medical research.
Numerous health bodies have said for decades that we should limit our intake of red meat because it is high in saturated fat, thought to raise cholesterol levels and cause heart attacks. More recently, both red and processed meat have been linked with cancer.
In the latest review, though, the authors came to a different conclusion because they considered separately the two main kinds of research.
Explore your options for high-quality beef, pork, chicken and seafood all delivered to your door.
Given how important meat has been to the human story, and how vegetarianism and veganism has done a takeover of your Instagram feed, you might wonder what happens to the human body if you walk away from it completely. Well, wonder no more.
What we eat – as opposed to how much we eat – is also a hot topic to study and meat consumption is often put under the microscope. A study that tracked almost 100,000 Americans for five years found that non-meat eaters were less likely to die – of any cause – during the study period than meat eaters. This effect was especially noticeable in males.
Cut down on your water footprint without starving yourself at dinnertime.
The campaign to persuade us to cut back on burgers and bacon has been a bust so far.
New dietary guidelines recommending that Americans consume less meat have the pork and beef lobbies quaking in their boots.
You probably don’t want to turn yourself into the neighborhood Cassandra. On the other hand, Cassandra was a visionary, if not a particularly popular one. All I’m saying is that, if you’re the sort of person who likes to say, “I told you so,” this may be a golden opportunity.
The film on Netflix mischaracterizes what we know about food and disease.
Early diets in the country weren't as plant-based as you might think.
The case against red meat continues to build: A new study reports that a nutrient found in steaks, egg yolks, and other animal products can activate certain microbes in the gut, spurring physiological changes that increase the danger of blood clots and heart attacks.
I encounter claims that humans were designed to eat meat — that it's in our genes, that we have teeth made for eating meat, that we need meat to get all the right nutrients — all the time in casual conversation and in media in stronger and weaker versions.
With respect to health, it is true that overconsumption of meat can be harmful to one’s health. But that’s true of all foods — whether it be kale, tofu, or bacon.
Where are the philosophers arguing that eating meat is moral?
When I started researching this piece, I’d already read a lot of arguments against meat, but I hadn’t seen a serious philosophical defense of carnivores. So I started asking around. I asked academics, meat industry representatives, and farmers: Who was the philosophical counterweight to Peter Singer?
Why steaks could be in but hot dogs are still out.
There are people in this country eating too much red meat. They should cut back. There are people eating too many carbs. They should cut back on those. There are also people eating too much fat, and the same advice applies to them, too.
What’s getting harder to justify, though, is a focus on any one nutrient as a culprit for everyone.
Do we all have to go vegan to save the world?
Which meat harms our planet the least?
The future of protein could be a meal worm, a fungus, an obscure plant or a run-of-the-mill pea.
If you were privy to the great bacon freakout of 2015, you know that eating processed meat — including hot dogs, bacon, and lunch meats — seems to slightly increase a person’s risk of colorectal cancer, according to a World Health Organization review of the available research.
Now a new study, published Thursday in the journal JAMA Oncology, pinpoints what about processed meats and certain other foods may drive up that risk, and suggests that their inflammation-promoting properties may be a key factor.
The report suggests a dramatic reduction in red meat consumption for people who eat a lot of it, like Americans and Canadians, but not the world’s poor, who need more animal protein for better health — like children in South Asia.
Business journal for meat and poultry processors.
Site dedicated to raising public awareness of meat addiction.
News and views on the North American red meat industry.
This Web site is dedicated to empowering meat and poultry consumers everywhere with accurate, understandable information.
When The Meatrix launched in November 2003, the viral film broke new ground in online grassroots advocacy, creating a unique vehicle by which to educate, entertain and motivate people to create change. The Meatrix movies, now a series, have been translated into more than 30 languages and are one of the most successful online advocacy campaigns ever — with well over 15 million viewers worldwide.
The American Association of Meat Processors (AAMP) is North America’s largest meat trade organization. It is the mission of AAMP to provide quality service, knowledge through education, regulatory representation, and networking opportunities for our members.
In addition to the certification program for grassfed producers, AGA communicates the value of grassfed products to consumers, chefs, and the media and serves as a resource for information.
The American Meat Science Association is a broad-reaching organization of individuals that discovers, develops, and disseminates its collective meat science knowledge to provide leadership, education, and professional development.
From the domestic and international promotion of wool and pelts to its work on legislative, science and technology, animal health and resource management issues, ASI is a producer-powered federation of state organizations dedicated to the common goal of promoting the profitability and well-being of the U.S. sheep industry.
The American Society of Animal Science is a membership society that supports the careers of scientists and animal producers in the United States and internationally. The American Society of Animal Science fosters the discovery, sharing and application of scientific knowledge concerning the responsible use of animals to enhance human life and well-being.
Animalhandling.org is sponsored by the U.S. meat industry, which is committed to ensuring optimal livestock handling in its plants. Optimal handling is ethically appropriate, creates positive workplaces and ensures higher quality meat products.
The International HACCP Alliance was developed on March 25, 1994, to provide a uniform program to assure safer meat and poultry products.
The mission of the National Bison Association is to bring together stakeholders to celebrate the heritage of American bison/buffalo, to educate, and to create a sustainable future for our industry.
Click on a building to find Hot Dog and Sausage statistics, recipes, songs and films that have featured hot dogs and much, much more
NIAA is an organization that satisfies your needs, concerns and interests about the animal agriculture industry. Membership with the National Institute for Animal Agriculture offers just that, and so much more. NIAA's purpose is quite simple – to provide a source for individuals, organizations, and the entire animal agriculture industry to obtain information, education and solutions for challenges facing animal agriculture.
National trade association representing companies that process 70 percent of U.S. meat and poultry and their suppliers throughout America.
Through its worldwide network of offices, USMEF has forged a series of partnerships which have enabled U.S. companies and U.S. products to become integral parts of international red meat markets. An extensive international presence enables USMEF to have a finger on the pulse of vital markets around the world.
Food Manufacture is the market-leading magazine for Britain's biggest manufacturing sector, the food and drink manufacturing industry.