Tag: Food Systems

As I’ve recently been writing about the challenge of “sustainable beef,” I was interested to see an article from Chemical & Engineering News that looked at the environmental impact of engineered meat vs. conventional meat. Apparently researchers have been developing “cultured meat” (lab grown), believing that tissue engineering methods that produce only muscle tissue—instead of growing a whole cow, sheep, pig, or chicken—are a more … More →

When you look at population growth projections of 9 to10 billion people by 2050, it’s a rational assumption that beef—despite its environmental impacts—will need to be a primary nutritional staple because it is one of the most complete forms of protein. So it’s heartening to see recent efforts to lessen the impact of beef, with a process in place to grapple with and identify balanced … More →