articleMar 15, 2022SaveReimagining global protein production for the 21st centuryWhat 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?
newswireFeb 15, 2022SavePlant-Based Meat Alternatives Could Have Significant Impact on the Economy, Environment, and Animal WelfareNew research shows degree of climate benefits depend on extent consumers are willing to shift diets, structure of meat industry, and livestock industry
articleApr 27, 2021SaveProtein literacy basics: Antimicrobial resistanceAlthough 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.
articleMay 14, 2020SaveThe $12-trillion opportunity within our food systemOutdated meat and dairy subsidies are propping up overproduction, waste, and environmental harm while holding back a healthier, more sustainable food system.
