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By Dan Nosowitz
That video showed the extrusion of a bubblegum-pink substance oozing into a coiled pile, something between Play-Doh, sausage and soft-serve strawberry ice cream. Branded "pink slime"—the name came from an email sent by a USDA microbiologist in 2002—this stuff was actually beef, destined for supermarkets and fast-food burgers.
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2018 saw a number of studies pointing to the outsized climate impact of meat consumption. Beef has long been singled out as particularly unsustainable: Cows both release the greenhouse gas methane into the atmosphere because of their digestive processes and require a lot of land area to raise. But for those unwilling to give up the taste and texture of a steak or burger, could lab-grown meat be a climate-friendly alternative? In a first-of-its-kind study, researchers from the Oxford Martin School set out to answer that question.
Nearly three metric tons of suspect meat has reached least a dozen European Union countries, according to EuroNews, including Estonia, Finland, France, Hungary, Lithuania, Portugal, Romania, Spain and Sweden.
Organizers behind Veganuary, the UK-based charity that started the month-long pledge, reported 250,000 sign-ups for their 2019 campaign. That's more pledges in the previous four years combined, the group cheered.
This month, two of the nation's largest chicken companies, Tyson and Perdue, have together pulled more than 120,000 pounds of nugget products from shelves and freezers.
By Laura Cascada
One of the U.S.'s most dangerous industries is becoming even more hazardous for workers, as animal welfare and consumer safety are also put on the line. The federal government is allowing more and more slaughter plants to kill animals at increasingly dangerous rates.
At the end of September, the Trump administration announced that the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) would be granting waivers allowing chicken slaughter plants to operate at higher kill speeds—going from a staggering 140 birds killed per minute (or more than two birds every single second) to 175.
By Melissa Kravitz
Fried chicken, bacon cheeseburgers and pepperoni pizza aren't uncommon to see on vegan menus—or even the meat-free freezer section of your local supermarket—but should we be calling these mock meat dishes the same names? A new Missouri law doesn't think so. The state's law, which forbids "misrepresenting a product as meat that is not derived from harvested production livestock or poultry," has led to a contentious ethical, legal and linguistic debate. Four organizations—Tofurky, the Good Food Institute, the American Civil Liberties Union of Missouri and the Animal Legal Defense Fund—are now suing the state on the basis that not only is the law against the U.S. Constitution, but it favors meat producers for unfair market competition.
These slaughter-free products aren't available on the market yet, but the dream is so enticing that Bill Gates, Richard Branson and even Tyson Foods—one of the country's largest meat companies—have made big bets on it.
In a significant win in the fight to save antibiotics, McDonald's—the largest and most iconic burger chain on the planet—announced Tuesday that it will address the use of antibiotics in its international supply chain for beef by 2021.