After writing about how almonds have more protein than some kinds of steak and lentils have more protein than hamburger, I noticed another plant food and animal food pairing: sunflower seeds and hotdogs. I think most people may expect it would be the beef frankfurter that has more protein — … [continued]
There is a plant-based form of food that is packed with protein, though it’s probably not well known in the mainstream. It is called TVP, textured vegetable protein, or sometimes textured soy protein. There is a restaurant in the San Francisco Bay Area which has been around for decades that … [continued]
A widely viewed October 16 post on X alleged that “elites” and the FDA were deliberately contaminating food with bacteria, GMOs, and heavy metals. The post received over 439,000 views. Many commenters echoed the unsubstantiated claim that government agencies and corporations are “intentionally poisoning” the public, despite recalls being triggered … [continued]
As a climate activist and writer, I chronicle decarbonization in its many forms. I must be making some small headway in educating and informing others about the impacts of industrial agriculture on planetary health, for example, as I’ve started to be critiqued by media spaces such as Feedstuffs. They decry … [continued]
Activity is stirring in the algae biofuel market, despite some hiccups along the way and the exit of big investors.
Farmers in New Zealand complained that a regulated price on methane, carbon dioxide, and nitrous oxide emissions, starting in late 2025, would force some in their industry off their land. As a result of significant lobbying efforts, New Zealand has confirmed that the agricultural sector, which accounts for about half … [continued]
Organizations that serve food as part of their services have an opportunity to enact a program so they can offer delicious dishes with smaller climate footprints.
We have reached a moment in history when our actions will determine the viability of our planet and the life it sustains—and to ensure a healthier, more sustainable, and more equitable future for generations to come, we need a food system that works for people, the planet, and animals alike.
With politically-aligned name calling, little attention is paid to the salient point — shifting away from animal-based foods adds to the global food supply and significantly reduces carbon emissions and waste byproducts.
A turkey is a symbol of US Thanksgiving dinner traditions. But how do you make flexitarians — guests who prefer vegetarian or vegan eating — feel welcome at your table? Here is a series of hints to welcome diverse guests and to cook with connections between industrial animal agriculture and climate crisis in mind.
