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the future of food
Need an excuse to avoid broccoli? Point to carbon emissions
Depending on how you measure emissions, broccoli production produces more carbon than chicken.
Plant-based milks aren’t the reason US dairies are struggling
There's a lot of anxiety in the dairy industry, but most of it has nothing to do with almonds, cashews, and oats.
The top US plant-based meat companies are vying for the same territory
Impossible Foods started out in restaurants. Beyond Meat started in retail. Now the two are vying for the same territory.
Can algae save the planet by changing the way we eat?
Experts predict algae as a major source of food by 2070.
Cultured or cell-based? The struggle to find the right name for lab-grown meat
Cell-based meat? Cultivated meat? Immaculate meat? What's in a name?
Apples talk to each other. Eavesdropping can save millions from the trash bin
By detecting the ethylene that apples emit, sensor technology allows fruit packers to predict when apples will go bad.
How Africa’s entrepreneurs can innovate and invest to put African cuisine on the world stage
Repositioning African food globally will not only increase the demand for food sourced from African farmers, and create jobs for Africans locally and globally
How pro-meat Twitter scrambled the rollout of the planetary health diet
Pro-meat eating groups were so loud online that they dominated the release of the EAT-Lancet food report.
The US has a new weapon in the fight against antibiotic resistance
Whole genome sequencing is a powerful weapon for combating antibiotic resistance.
Farmers and chefs think there may be an ethical future for foie gras
As New York City bans the controversial delicacy, farmers around the world are trying to find humane ways to produce it.
Scientists are playing with apple flour to pack cookies with fiber
Apple pomace flour could help load baked goods with fiber and antioxidants.
For immigrants, the startups disrupting restaurants look as scary as Uber
Virtual kitchens could lower the barriers to entry for aspiring restaurateurs—but at a heavy eventual cost.
The USDA is turning spinach red to boost veggie consumption
Beiquan Mou is the USDA research geneticist behind a new type of red spinach.
The swordfish you’re eating might actually be shark
The most commonly mislabeled fish in the US are sea bass, snapper, halibut, flounder, sole, lobster, catfish, and scallops.
Solo dining is bad for our mental health—and for the planet
For a sustainable future, we need to reconnect with what we're eating—and each other.
Israel steps closer to winning the race to serve cultured meat
An Israeli cell-cultured meat startup plans to break ground on the product's first pilot production facility.
Cashew milk is saving animals—but it’s hurting humans
Cashew processing is an industry sullied by a long, complex supply chain rife with human rights abuses.
Mysticism in the laboratory—the making of high-tech kosher and halal meat
Cell-cultured meat is stirring a lot of debate in religious circles. Can meat that's comes from cells and not from slaughtered animals be kosher?
Congress’ beef with plant-based companies using the word “meat”
Bipartisan legislation would stop plant-based meat companies like Beyond Meat and Impossible Foods from using the word "meat."
Carving space in the future for farmers and fishers
"I think we can hold the idea that the world should look different than what it is and shift it to something that's more equitable."