Meat for human and animal consumption is responsible for 57% of food production’s emissions – with beef alone making up 25%.
Covid-19 has raised serious questions about the safety, efficiency, and overall efficacy of meat processing. From labor shortages to infected workers to empty store shelves,
Investor network FAIRR concludes that 86% of major meat, egg, and dairy suppliers are failing to declare greenhouse gas emissions or set meaningful reduction targets.
Pat Brown’s strategy to replace animal protein by focusing on taste has forced the meat industry to be reactive; now it needs to get proactive.
The bulk of food safety claims, such as “antibiotic-free”, “never-ever-antibiotic” and “hormone-free,” are based on little more than producer affidavits.
In every conversation I have with the FoodShot team, I learn something new. Now they’re turning their attention to the protein debate with a unique approach.
Poor meat hygiene is suspected of causing Covid-19. Forty-four major animal protein firms pose a high risk of starting the next pandemic, new research says.
According to the headlines, a new challenge has risen for our agriculture industry, with China suspending Australian beef exports as trade barriers escalate. However, these bans need to be placed into context.
A new study suggests that plant-based proteins didn’t make much of an impression on Chinese consumers as meat supplies ran dry.
As scrutiny over livestock production intensifies, some ranchers are highlighting the ecosystem services that they can provide and their capacity to combat climate change.
We spoke to Banks Baker ahead of his speaking slot at the Animal AgTech Innovation Summit in San Francisco in March.
A former butcher with a background in software is helping big food companies change the way they’re thinking about achieving regenerative food at scale.
The major poultry products producer hopes to eventually integrate the platform with grocery retailer’s ecommerce offerings to enable digital basket sharing.
Robotics and predictive analytics are becoming frontrunners in the poultry innovation race but moving companies from tech observers to tech investors will be the main challenge for the industry.
In this episode of the podcast, I catch-up with GFI’s Bruce Friedrich and revisit some questions I asked him back in 2016.
Luckily I didn’t have to choose. Here’s a few things I heard while living it up at the St Regis and bumping into celebs at every turn.
Could partnering with a nature conservancy like the National Audubon Society help define a domestic supply of regeneratively-raised beef amid a flood of meat imports parading as domestic products?
“I’m very optimistic and excited about what the world will look like in 2050 but I think it is helpful though to think about where we’ve come from in order to think about where we’re going.”
The statement calls asks corporations to tackle the financial risks associated with ongoing deforestation along their operations and global supply chains.
The plant-based meat maker is launching at 27 Gelson’s locations in Southern California while Tim Hortons is backpedaling its Beyond Meat offerings.
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