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Food
Brian Stauffer

Dirty Feed, Done Dirt Cheap: Are Consumers Who Shell Out for Organic Meat Eating a Bunch of Bull?

By Brian Barth

Many Americans assume that anything labeled "USDA Organic" hails from the U.S.. And for produce, at least, the assumption typically holds true, with the exception of obvious imports like mangoes or coffee beans or tomatoes in January. But the farther an item is removed from the soil, the greater the possibility it harbors ingredients farmed abroad. One needn't reach the tail end of the supply chain, where the frozen breakfast burritos dwell, to find foreign inputs. Just consider the steak in your butcher's case. A cow must jump through multiple hoops before earning USDA certification. While the animal may have grazed on chemical-free Iowa pasture all summer, what did it eat during the off-season and where were the feed's ingredients grown?

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Airubon / Getty Images

Why Non-GMO Plant Based Proteins Are One Solution to Factory Farming

By Lisa Archer

Friends of the Earth recently released a brief that raised important questions about laboratory-created animal replacement products (in vitro meat and genetically engineered proteins) that are in development or on the market ahead of robust health and environmental assessment, oversight and labeling.

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Business
WeWork offers small businesses workspace in a collaborative community. Jonathan Wiggs / The Boston Globe via Getty Images

$20 Billion Startup WeWork Goes Vegetarian, Citing Environmental Concerns

Growing office-space startup WeWork is introducing a new flavor of corporate sustainability with its announcement Thursday that the entire company is going vegetarian, CNN Tech reported Friday.

The company of around 6,000 will no longer serve meat at events or reimburse employees for pork, red meat or poultry.

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Health
A shopper examines a package of meat in a grocery store for freshness. USDA / CC BY 2.0

Superbugs Found in Nearly 80 Percent of U.S. Supermarket Meat

The latest round of tests by federal scientists found antibiotic-resistant bacteria on nearly 80 percent of supermarket meat in 2015, according to a new analysis by the Environmental Working Group.

Those bacteria were resistant to at least one of 14 antibiotics tested for by the National Antimicrobial Resistance Monitoring System, a federal public health partnership.

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Food
Memphis Meats

FDA Takes First Steps to Regulating Lab-Grown Meat

By Dan Nosowitz

Lab-grown meat—also known as cultured meat or in vitro meat—has long been enticing for its potential environmental, social and economic benefits.

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Vegetables in Whole Foods Market. Masahiro Ihara / CC BY 2.0

Food's Environmental Impact Varies Greatly Between Producers

By Jason Daley

There's no way around it—everything in the grocery store, from nuts and kale to beef and apples, has an environmental impact. Fertilizer causes water pollution, farm fields can encroach on habitat, and a lot of carbon gets released when food is transported from one place to another. But it turns out not every stalk of broccoli or pound of Gouda has the same ecological footprint. A new study of food systems in the journal Science shows the same items sitting next to each other on the shelf can have radically different impacts.

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Insights
David Ingram / Flickr

Energy Efficiency and Technology Squeeze the Carbon Bubble

The carbon bubble will burst with or without government action, according to a new study. That will hurt people who invest in fossil fuels.

As energy efficiency and renewable energy technologies improve and prices drop, global demand for fossil fuels will decline, "stranding" new fossil fuel ventures—likely before 2035, according to the study in Nature Climate Change, "Macroeconomic impact of stranded fossil fuel assets."

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A New Breed of Plant-Based Protein Aims to Compete on Meat-Centric Menus

The Beyond Burger debuted in restaurants and stores across Hong Kong in April 2017. It's a plant-based burger made of peas for protein, beetroot for a beefy red color, and coconut oil and potato starch. According to its makers, the ingredients together create a juiciness and chew like animal meat. The burger has gained significant media attention, along with other new entrants like the high-profile Impossible Burger, which is made from plant-based protein designed to bleed like meat.

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Food

'Eating Animals' Drives Home Where Our Food Really Comes From

It started with a call from actress and animal rights activist Natalie Portman to author Jonathan Safran Foer. The latter had recently taken a break from novel-writing to publish 2009's New York Times best-selling treatise Eating Animals—an in-depth discussion of what it means to eat animals in an industrialized world, with all attendant environmental and ethical concerns. The two planned a meeting in Foer's Brooklyn backyard, and also invited documentary director Christopher Dillon Quinn (God Grew Tired of Us) over. The idea was to figure out how to turn Foer's sprawling, memoiristic book into a documentary that would ignite mainstream conversations around our food systems.

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