We highlight the connections among food, water and energy, promoting a sustainable future through our projects including:
A new briefing seeks to "turn up the heat on meat" by outlining the risks and opportunities of reducing demand for animal proteins and developing a larger market for plant-based protein.
This week’s Eco News features stories about the power of soil; why grass-fed beef is on a roll; investors putting their money behind a shift from meat to plants - and much more!
Corn is a major factor in the cost of beef at each stage of the industrial livestock production process. With the price of beef and corn now moving concurrently, management practices by the food industry are becoming increasingly outdated - and reliance on industrial meat via the volatile corn market is becoming increasingly risky.
It’s time to taste, not waste that whole fish! As eaters have delved into whole-animal eating of land dwellers, seafood offal is just starting to hit the menu. Everything from nose to tail (including the nose and the tail) can be utilized. You can enjoy these fish parts for a fraction of the price of a boneless filet and still get all of the nutrition and flavor - some would even say more - in the bargain.