“Cultivated meat can address the issues that consumers care about and have already shown they will pay extra for, so if we can do it efficiently, why wouldn’t they buy it?” asks Jeff ‘Trip’ Tripician.
However, the number of High Risk companies decreased for the first time ever, according to the Coller FAIRR Protein Producer Index.
Better Business Bureau’s National Advertising Division says despite initial committment, JBS does not show it “has a plan” to achieve net zero by 2040.
Creating sustainable meat means developing more than just the same old chicken and beef analogues, says Vow’s CEO and cofounder.
Over 60% of the global population lives in Asia with just 20% of farmland, and a growing middle class demanding high-status animal protein. We need to create better alternative protein products for the Asian consumer, writes Sonalie Figueiras.
The meat and dairy sector “performs very poorly on three biodiversity metrics” that are key to the Paris Agreement for Nature.
Enriched Ag wants to equip ranchers with tools and insights to manage grazing practices on their land as well as make decisions around carbon capture.
Alt meat, seafood, dairy, and egg companies can use the reporting frameworks to standardize their ESG impact for investors and consumers.
Despite progress, six major fast food brands must do more to reduce water pollution and provide more transparency in their animal protein supply chains.
Keeping tabs on meat and dairy corporate climate goals is vital to holding these companies accountable for meaningful emissions reductions.
Alternative proteins have been touted as a solution to greening emissions-heavy food systems and have attracted billions in investment. But a new report warns they “will not save the planet.”
Nearly two-thirds of the world’s largest meat, fish, and dairy suppliers present a “high risk” of spreading zoonotic disease from livestock to humans.
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.
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