What options are on the food-tech menu for achieving long-term protein security? Cell culture, plants, microorganisms, algae, and fungi may all have roles to play. But from a sustainability and resilience perspective, is there a clear winner?
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- Although antibiotics are generally thought of in the context of treating infections within our healthcare systems, that’s not where most are actually used. Globally, around 73% of all antibiotics are used in animals grown for food.
- It’s a sick and tragic sight. Across the US, dairy producers are currently dumping tens of thousands of gallons of milk into fields and lagoons, as demand continues to plummet. It makes me think about the country’s more than 9 million dairy cows, forced to live out their highly unnatural lives, in dark, cramped milk-making prisons, often sick and in pain — just to keep pumping out a useless commodity. The same could be said of the US meat industry, which slaughters 9.59 billion land animals a year. To make matters worse, President Trump ordered slaughterhouses to stay open despite the clear danger to public health. This is something we can fix.
Around the Web
- NextGen Proteins Conference
September 7-8, 2023
- National Food Policy Conference
September 12, 2023
Washington, DC, United States