The best of EcoWatch, right in your inbox. Sign up for our email newsletter!
8 Best Veggie Burgers for Your Meat-Free Routine, Including Two Easy Recipes
By Lisa Wartenberg
If you once gave veggie burgers a try but wrote them off as rubbery or bland, think again. Thanks to the rise of plant-forward diets, flavorless hockey pucks are a thing of the past.
Even if you're not a vegetarian or vegan, a plant-forward diet — which emphasizes plant foods but incorporates small amounts of meat — can increase your overall fiber intake, which lowers your risk of obesity and weight gain.
A great veggie burger can be substantive, as well as bursting with flavor, vegetables, and legumes. Some can also be mistaken for beef patties.
Whether you're looking for a veggie-based or imitation meat burger, you're bound to hit a winner in this list.
Here are the 8 best veggie burgers based on their nutritional profile, ingredients, texture, appearance, and taste.
1–3. Veggie-Based Burgers
Veggie- and legume-based burgers are nutritious and fiber-filled — as well as versatile. You can put them on a bed of greens, sandwich them in a hamburger bun, or crumble them into a grain bowl.
Keep in mind that the burgers below are not trying to imitate meat, so don't expect them to have the look, taste, or consistency of animal-based products.
Veggie- and legume-based burgers are typically lower in protein than imitation meat burgers.
The downside of frozen and store-bought veggie burgers is that they can heap on the sodium.
Excess sodium intake is associated with high blood pressure and a higher risk of heart disease. Most people should get less than 2,400 mg (2.4 grams) of sodium per day — that's the equivalent of about 1 teaspoon of salt.
The best veggie burgers have 440 mg of sodium or less.
1. Dr. Praeger's California Veggie Burgers
This is an old stand-by. Dr. Praeger's carries a range of plant-based products, but this is touted as their most popular burger — with good reason. Their California burger blends peas, carrots, broccoli, soy protein, and spinach to satisfaction.
However, Dr. Praeger's California Veggie Burgers are milk-free, peanut-free, shellfish-free, and tree-nut-free, making them a good choice for anyone with these food allergies or sensitivities.
They work particularly well when topped with avocados.
If you can't find Dr. Praeger's California Veggie Burgers at your local store, they're available online.
2. Hilary's Adzuki Bean BurgerThis burger combines millet, adzuki beans, and quinoa. Adzuki beans are a sweet Japanese red bean, complemented here with spice and sweet potato. Quinoa is considered a whole grain and delivers all nine essential amino acids. These all come together with peppery notes and a spicy kick.
Every 3.2-ounce (91-gram) burger packs 10% of the folate, magnesium, and iron DV into 180 calories. It only supplies a moderate amount of sodium, at 270 mg, or 11% of the DV. While it provides 15% of the DV for fiber, it only has 4 grams of protein — so you may want to pair it with another source of protein like cheese, yogurt, tahini, legumes, or milk to round it out into a full meal. What's more, all of Hilary's products are vegan and free of the 12 most common food allergens. To buy Hilary's Adzuki Bean Burger, check your local supermarket or shop online.
3. Trader Joe's Quinoa Cowboy Veggie Burger
If you're after a bold, bean-packed flavor, look no further than the Quinoa Cowboy burger.
It combines tricolor quinoa, black beans, and a kick of Southwestern flare in ingredients like jalapeño, corn, and bell peppers. Egg white powder adds a bit more protein.
Every 3.2-ounce (91-gram) patty packs 5 grams of protein, 280 grams of sodium, and 6 grams of fiber, which is 25% of the DV.
Toast these or heat these on a nonstick pan on your stovetop to get a crispy exterior and creamy center.
You can shop for Trader Joe's Quinoa Cowboy Veggie Burger locally or online.
SUMMARY: Veggie- and legume-based burgers generally aren't trying to imitate beef. Instead, they pack chunks of veggies, whole grains, legumes, and other protein sources into a convenient patty. The better ones have less than 440 mg of sodium per patty.
When you're craving a meaty burger, there are many outstanding meat-free options that taste like the real thing.
Still, not all popular meat substitutes are equally healthy. They can harbor a lot of sodium, excess intake of which is linked to an increased risk of heart disease.
Here are excellent imitation meat burgers with a stellar nutrition profile.
4. Dr. Praeger's All American Veggie Burger
A whopping 28 grams of protein packs into each of these 4-ounce (113-gram) patties, sourced from pea protein and a 4-veggie mix that includes butternut squash and sweet potato.
As delicious as they are, these veggie burgers are a little high in sodium, with 460 mg of sodium per patty. Enjoy these as you would a regular burger, but consider holding off on salty condiments like pickles.
Though Dr. Praeger's All American Veggie Burger may be available in supermarkets near you, you may also be able to order it online.
5. Beyond Meat's Beyond Burger
Like the Impossible Burger, the Beyond Burger has found its way into some fast-food chains and restaurants. Both are designed to mimic a charbroiled ground beef patty.
It beats out the more ubiquitous Impossible Burger for its more balanced nutritional profile.
For instance, each 4-ounce (113-gram) Beyond Burger patty has 6 grams of saturated fat, while an 80% lean beef patty of the same size packs nearly 9 grams and an Impossible Burger 8 grams.
Yet, it's worth noting that each Beyond Burger patty contains 390 mg of sodium — though it boasts 20 grams of pea-based protein.
What's more, its beet juice makes the burger "bleed" to drive home the meat-like effect. For best taste, throw these on the grill.
The Beyond Burger is available at local stores and online.
SUMMARY: Imitation meat products are increasingly sophisticated. The All-American Veggie Burger and the Beyond Burger stand out for their taste, flavor, and more balanced nutritional profile.
Not all veggie burgers are vegan.
Vegan veggie burgers steer clear of egg and dairy products, as well as any animal byproducts.
6. Field Roast's FieldBurger
Field Roast's vegan FieldBurger stands out as an umami bomb, packed with shiitake and porcini mushrooms.
Find these hand-formed vegan patties in the refrigerated aisle. One 3.25-ounce (92-gram) burger delivers 8% of the DV for fiber thanks to ingredients like barley, celery, and other veggies.
What's more, each serving provides 10% of your iron needs. Plus, carrots and tomato paste drive up the vitamin A content to 15% of the DV.
This well rounded, flavorful vegan burger is delicious on a bun, as well as crumbled into a salad or bowl of chili. Keep in mind that some research has linked its ingredient carrageenan to digestive symptoms.
Check your local grocery store or buy the Field Roast's FieldBurger online.
SUMMARY: Not all veggie burgers are vegan. Vegan varieties are free of dairy, eggs, and animal byproducts. Among these, Field Roast's FieldBurgers are commendable for their nutrient-dense, hand-formed, flavor-packed patties.
Making your own veggie burgers at home is easy.
Generally, you need a cooked grain like quinoa or brown rice, a binder like egg, flour, or flaxseed meal, a cooked legume like beans or chickpeas, and dry and/or fresh spices.
You can experiment folding in sautéed veggies, such as finely diced onion, minced garlic, or mushrooms.
Blend these ingredients with a food processor or mash by hand, working them into a dough. If your dough is too sticky, add more flaxseed meal or flour — or if it's too dry, add a small amount of water or broth.
Once you've reached a workable consistency, roll the dough into balls and flatten into individual patties. Place them on a parchment-lined cookie sheet and bake them until crispy and dry on the outside.
7. Homemade Vegan Chickpea Burger
For this chickpea burger, you need:
- 1 medium yellow onion, peeled
- a 15-ounce (425-gram) can of chickpeas, drained
- 4–6 cloves of garlic, to taste
- 1/2 teaspoon each of ground cumin, paprika, and ground coriander
- 1.5 teaspoons (3 grams) each of salt and pepper
- 2–3 tablespoons (13–20 grams) of flaxseed meal
- 2–3 tablespoons (30–45 ml) of canola or avocado oil
First, add cumin, coriander, paprika, and pepper to a large saucepan. Dry toast for 1–2 minutes, until fragrant.
Dice and sauté the onion. Add to the pan with 1 tablespoon (15 ml) of oil. Once fragrant and translucent, add garlic, chickpeas, and salt.
Add the mixture to a food processor until blended to your desired consistency.
Next, line a cookie sheet with parchment paper. Add flaxseed meal to the batter until you can work the dough into a ball. Form into 3–4 flat disks, all roughly the same size. Place them in the freezer for 30 minutes on the lined cookie sheet.
Heat oil in a saucepan, then add all the burger patties to the hot oil. Turn after 5–6 minutes, or when browned. Repeat on the other side.
Serve the burgers with a salad or in hamburger buns with your favorite toppings.
8. Homemade Black Bean Burger
Here's what you need:
- 1 cup (200 grams) of cooked brown rice
- 1 cup (125 grams) of walnuts
- 1/2 medium yellow onion, diced
- 1/2 teaspoon each of salt and pepper
- 1 tablespoon each of ground cumin, paprika, and chili powder
- a 15-ounce (425-gram) can of black beans, drained and rinsed
- 1/3 cup (20 grams) of panko breadcrumbs
- 4 tablespoons (56 grams) of BBQ sauce
- 1 large egg, beaten
- 1–2 tablespoons (15–30 ml) of canola oil
- 1/2 tablespoon of brown sugar
Toast the walnuts on a skillet for 5 minutes. Add spices and continue to toast for 1 additional minute. Set aside.
Sauté the diced onion with salt and canola oil until fragrant and translucent. Set aside.
Add the cooled walnuts and brown sugar to a blender or food processor. Pulse to a fine meal.
In a large mixing bowl, mash the black beans with a fork. To this, add the cooked rice, beaten egg, sautéed onions, walnut-spice meal, BBQ sauce, and breadcrumbs. Blend until a workable dough forms.
If the dough feels too dry, add canola oil, small amounts at a time. If it's too wet, add more breadcrumbs.
Shape into 5–6 balls and flatten into disks. Add to a skillet with a thin layer of hot oil and flip after 3–4 minutes. Cook the other side for an additional 3–4 minutes, until browned. Serve and enjoy.
SUMMARY: It's fairly easy to make your own veggie burgers at home. You generally need a grain, a legume, a binder, and seasonings. If you desire, experiment with flavors and sautéed veggies.
How to Choose the Right Burger for You
When shopping for veggie burgers, you'll want to consider several factors, such as price point, ingredients, and taste.
If you're transitioning to vegetarianism or hankering for a meatier flavor, imitation meat burgers are the way to go. They taste remarkably similar to beef patties, with all the juiciness and protein you're used to. Still, keep in mind that some of these pack a lot of sodium.
On the other hand, traditional veggie burgers honor the flavors of their primary ingredients, which could be peas, adzuki beans, quinoa, black beans, soy protein, or other beans and grains.
Choose these if you prefer an earthier patty or are simply looking for something a little on the cheaper side.
If you follow a vegan or gluten-free diet, be sure to look for appropriate labels on the packaging to identify a burger that suits your needs.
In addition, examine the ingredient list — especially if you prefer your burger made from whole foods. Highly processed burgers, particularly imitation meat ones, may have preservatives and other additives that you would rather avoid.
If you want to exercise strict control over the ingredients used, you're better off using the recipes above to make homemade veggie burgers.
The Bottom Line
Veggie burgers typically use meat substitutes or are veggie- or legume-based. They may be vegan depending on whether they contain eggs, dairy, or animal byproducts.
They're not only great served on a bun with your favorite fixings but also make versatile additions to salads, chilis, and grain bowls.
When shopping, look for veggie burgers with 440 mg of sodium or less and a simple, understandable ingredient list. Alternatively, you can easily make your own at home.
Toss those flavorless patties of yesteryear aside. It's a golden age for veggie burgers.
Reposted with permission from Healthline.
For detailed source information, please see the original article on Healthline.
- Soy Meat Is Soy Yesterday: 5 New and Better Options - EcoWatch ›
- Why Your Meatless Fast-Food Burger Could Be Covered in Animal ... ›
- What Makes the Impossible Burger Look and Taste Like Real Beef ... ›
EcoWatch Daily Newsletter
By Tom Duszynski
The coronavirus is certainly scary, but despite the constant reporting on total cases and a climbing death toll, the reality is that the vast majority of people who come down with COVID-19 survive it. Just as the number of cases grows, so does another number: those who have recovered.
In mid-March, the number of patients in the U.S. who had officially recovered from the virus was close to zero. That number is now in the tens of thousands and is climbing every day. But recovering from COVID-19 is more complicated than simply feeling better. Recovery involves biology, epidemiology and a little bit of bureaucracy too.
How does your body fight off COVID-19?<p>Once a person is exposed the coronavirus, the body starts producing <a href="https://www.mblintl.com/products/what-are-antibodies-mbli/" target="_blank">proteins called antibodies to fight the infection</a>. As these <a href="https://www.statnews.com/2020/03/27/serological-tests-reveal-immune-coronavirus/" target="_blank">antibodies start to successfully contain the virus</a> and keep it from replicating in the body, symptoms usually begin to lessen and you start to feel better. Eventually, if all goes well, your immune system will completely destroy all of the virus in your system. A person who was infected with and survived a virus with no long-term health effects or disabilities has "recovered."</p><p>On average, a person who is infected with SARS-CoV-2 will feel ill for about seven days from the onset of symptoms. Even after symptoms disappear, there still may be small amounts of the virus in a patient's system, and they should stay <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/steps-when-sick.html" target="_blank">isolated for an additional three days</a> to ensure they have truly <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">recovered and are no longer infectious</a>.</p>
What about immunity?<p>In general, once you have recovered from a viral infection, your body will keep cells called lymphocytes in your system. These cells "remember" viruses they've previously seen and can react quickly to fight them off again. If you are exposed to a virus you have already had, your antibodies will likely stop the virus before it starts causing symptoms. <a href="https://dx.doi.org/10.5114%2Fceji.2018.77390" target="_blank">You become immune</a>. This is the <a href="https://www.ncbi.nlm.nih.gov/books/NBK27158/" target="_blank">principle behind many vaccines</a>.</p><p>Unfortunately, immunity isn't perfect. For many viruses, like mumps, immunity can wane over time, leaving you <a href="https://www.sciencedaily.com/releases/2016/04/160421145747.htm" target="_blank">susceptible to the virus in the future</a>. This is why you need to get revaccinated – those "booster shots" – occasionally: to prompt your immune system to make more antibodies and memory cells.</p><p>Since this coronavirus is so new, scientists still don't know whether people who recover from COVID-19 are <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/faq.html" target="_blank">immune to future infections of the virus</a>. Doctors are finding antibodies in ill and recovered patients, and <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/clinical-guidance-management-patients.html" target="_blank">that indicates the development of immunity</a>. But the question remains how long that immunity will last. Other coronaviruses like <a href="https://doi.org/10.1002/jmv.25685" target="_blank">SARS and MERS produce an immune response</a> that will protect a person at least for a short time. I would suspect the same is true of SARS-CoV-2, but the research simply hasn't been done yet to say so definitively.</p>
Why have so few people officially recovered in the US?<p>This is a dangerous virus, so the Centers for Disease Control and Prevention is being extremely careful when deciding what it means to recover from COVID-19. Both medical and testing criteria must be met before a person is <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/disposition-in-home-patients.html" target="_blank">officially declared recovered</a>.</p><p>Medically, a person must be fever-free without fever-reducing medications for three consecutive days. They must show an improvement in their other symptoms, including reduced coughing and shortness of breath. And it must be at least seven full days <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">since the symptoms began</a>.</p><p>In addition to those requirements, the CDC guidelines say that a person must test negative for the coronavirus twice, with the <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/care-for-someone.html" target="_blank">tests taken at least 24 hours apart</a>.</p><p>Only then, if both the symptom and testing conditions are met, is a person officially considered recovered by the CDC.</p><p>This second testing requirement is likely why there were so few official recovered cases in the U.S. until late March. Initially, there was a <a href="https://www.nytimes.com/2020/03/18/health/coronavirus-test-shortages-face-masks-swabs.html" target="_blank">massive shortage of testing in the U.S.</a> So while many people were certainly recovering over the last few weeks, this could not be officially confirmed. As the country enters the height of the pandemic in the coming weeks, focus is still on <a href="https://www.cdc.gov/coronavirus/2019-nCoV/hcp/clinical-criteria.html" target="_blank">testing those who are infected</a>, not those who have likely recovered.</p><p>Many more people are being tested now that states and private companies have begun <a href="https://www.cdc.gov/coronavirus/2019-ncov/cases-updates/testing-in-us.html" target="_blank">producing and distributing tests</a>. As <a href="https://www.dispatch.com/news/20200406/coronavirus-in-ohio-from-its-rocky-start-testing-for-covid-19-slowly-ramping-up" target="_blank">the number of available tests increases</a> and the pandemic eventually slows in the country, more testing will be available for those who have appeared to recover. As people who have already recovered are tested, the appearance of any new infections will help researchers learn <a href="https://www.statnews.com/2020/03/24/we-need-smart-coronavirus-testing-not-just-more-testing/" target="_blank">how long immunity can be expected to last</a>.</p>
Once a person has recovered, what can they do?<p>Knowing whether or not people are immune to COVID-19 after they recover is going to determine what individuals, communities and society at large can do going forward. If scientists can show that recovered patients are immune to the coronavirus, then a person who has recovered could in theory <a href="https://www.vox.com/2020/3/30/21186822/immunity-to-covid-19-test-coronavirus-rt-pcr-antibody" target="_blank">help support the health care system</a> by caring for those who are infected.</p><p>Once communities pass the peak of the epidemic, the number of new infections will decline, while the number of <a href="https://www.newsweek.com/china-says-passed-peak-coronavirus-epidemic-covid-19-1491863" target="_blank">recovered people will increase</a>. As these trends continue, the risk of transmission will fall. Once the risk of transmission has fallen enough, community-level isolation and social distancing orders will begin to relax and businesses will start to reopen. Based on what other countries have gone through, it will be <a href="https://www.nature.com/articles/d41586-020-00154-w" target="_blank">months until the risk of transmission is low</a> in the U.S.</p><p>But before any of this can happen, the U.S. and the world need to make it through the peak of this pandemic. Social distancing works to slow the spread of infectious diseases and <a href="https://www.cdc.gov/coronavirus/2019-ncov/need-extra-precautions/what-you-can-do.html" target="_blank">is working for COVID-19</a>. Many people will <a href="https://www.yalemedicine.org/stories/2019-novel-coronavirus/" target="_blank">need medical help to recover</a>, and social distancing will slow this virus down and give people the best chance to do so.</p>
By Elizabeth Claire Alberts
The future for the world's oceans often looks grim. Fisheries are set to collapse by 2048, according to one study, and 8 million tons of plastic pollute the ocean every year, causing considerable damage to delicate marine ecosystems. Yet a new study in Nature offers an alternative, and more optimistic view on the ocean's future: it asserts that the entire marine environment could be substantially rebuilt by 2050, if humanity is able to step up to the challenge.
- 3 Ways UN Leaders Can Restore the World's Oceans - EcoWatch ›
- We Still Have Time to Restore Our Climate. But the Climate Time ... ›
- Coral in Crisis: Can Replanting Efforts Halt Reefs' Death Spiral ... ›
Across the country, the novel coronavirus is severely affecting black people at much higher rates than whites, according to data released by several states, as The New York Times reported.
- New Drilling and Fracking in California Will Hurt Latino Communities ... ›
- First-of-Its-Kind Study Finds Racial Gap Between Who Causes Air ... ›
- Environmental Negligence vs. Civil Rights: Black and Hispanic ... ›
By Zulfikar Abbany
Bread has been a source of basic nutrition for centuries, the holy trinity being wheat, maize and rice. It has also been the reason for a lot of innovation in science and technology, from millstones to microbiological investigations into a family of single-cell fungi called Saccharomyces.
Chemical leavening<p>If you like a little heft in your loaf, you will need a leavening agent.</p><p>For those short on time, you can use baking soda. That's a chemical compound of sodium bicarbonate mixed with potassium bitartrate, or cream of tartar.</p><p>Soda breads have their traditions in parts of eastern and central Europe, and in Ireland and Scotland, with Melrose loaves and "farls."</p><p>They can taste a bit bland, though, and are often considered only as an emergency solution on Sundays. No disrespect intended: They taste just fine fresh from the oven.</p><p>Whether it's chemical or more "natural," leavening relies largely on the production of carbon dioxide.</p><p>When you mix an acid, such as vinegar, buttermilk, yogurt or apple cider, with an alkaline compound like baking soda, you get CO2. That CO2 creates bubbles, which in turn capture steam in the oven and allow a bread to rise.</p><p><span></span>But it's better with yeast. Tastes better, too. It just takes more time. </p>
What is yeast?<p>There are yeasts all around us — on grains, in the air, in biofuels. It even lives inside us, but that's not always a good thing.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1090575/pdf/1471-2334-5-22.pdf" target="_blank">Candida yeast</a> can cause infections of the skin, feet, mouth, penis or vagina if it builds up too much in the body.</p><p>One of the most common yeasts, however, is <em>Saccharomyces cerevisiae</em>. That's <a href="https://www.dw.com/en/an-early-beer-archaeologists-tap-ground-at-worlds-oldest-brewery/a-45480731" target="_blank">"brewer's"</a> or "baker's" yeast.</p><p>You can get fresh baker's yeast, often in 42-gram (1.48-ounce) cubes, or as dried yeast (quick action or active, which requires rehydration) in a sachet of 7 grams.</p><p>There's little difference: One is compressed and the other is dehydrated and granulated. But they do the same thing, essentially. </p><p>Some commercial yeast producers add molasses and other nutrients. But natural yeast has plenty of useful nutrients in it anyway, including B group vitamins, so who knows whether it's good or necessary to add them. </p>
How does yeast work?<p>When you mix flour, yeast and water, you set off a veritable chain reaction. Enzymes in the wheat convert starch into sugar. And the yeast creates enzymes of its own to convert those sugars into a form it can absorb.</p><p>The yeast "feeds" on the sugars to create carbon dioxide and alcohol. The yeast burps and farts, releasing gases into the mix, and that creates bubbles to trap CO2. </p><p>It's a vital fermentation process that breaks down the gluten in the flour and helps make your bread more digestible.</p><p>The yeast cells split and reproduce, generating lactic and carbonic acid, raising the temperature and ultimately adding flavor to the mix.</p><p>The longer you leave the yeast to do its thing, the better for your bread. Time is more important than the amount of yeast. </p><p>In fact, that's an enduring question — how much yeast? I'll use 20 grams fresh yeast for 500 grams of flour. Others say that's enough yeast for 1 kilo. If you are converting a dry-yeast recipe to fresh yeast, some bakers advise tripling the weight. So, if a sachet of dried yeast is 7 grams, your fresh yeast is 21 grams.</p><p><span></span>But that also depends on the flours you are using, temperatures in the bowl and the room, and a host of other things. You'll just have to experiment and see. No number of books (and I've read a stack on bread) will help as much as trial and error.</p>
Wild yeast: Sourdough<p>So, good bread needs time. If you have a lot of time, why not move it up a notch and grow wild yeast — a sourdough starter — in your own home?</p><p>A sourdough starter is not to be mistaken (as it often is) for the leaven, or "mother," "sponge," or <em>levain</em>. That's more a second stage, a descendant of the starter. You take a scoop from your starter and add it to another flour and water mixture when you prepare the dough for a new loaf. </p><p>The sourdough process utilizes yeasts naturally present in flour and … yet more time. A longer fermentation process allows a richer lactic acid bacteria <em>lactobacilli</em> or LAB to evolve, and that can be healthy for your gut microbiome.</p><p>It's simple enough to start a sourdough starter. All you need is flour, warm water and time.</p><p>Some suggest equal measures of whole-grain flour and water at 28 degrees Celsius (82 degrees Fahrenheit), some say room temperature — just don't let the water exceed 40 C or the yeasts will die. Some suggest two parts flour to three parts water. But it's up to you whether you want a drier or wetter starter. You will know only through experimentation. </p><p>Some say you should filter tap water to remove chemicals like fluoride and avoid using water that's boiled and then cooled. Others say that really doesn't matter.</p><p>The main thing is, keep it clean and give it time. Days, weeks, months and years.</p>
- The 7 Healthiest Types of Bread - EcoWatch ›
- This Home-Baked Bread Can Help You Rise Above Industrial Food ... ›
- How Does Sourdough Get Its Unique Flavor? - EcoWatch ›
- UN Biodiversity Chief: Humans Risk Living in an 'Empty World' With ... ›
- World Leaders Urged to 'Act Now' to Save Biodiversity - EcoWatch ›
- Why Biodiversity Loss Hurts Humans as Much as Climate Change ... ›