Meat

North Dakota is the latest state to restrict the use of the term in food labeling to protect its livestock industry.

Burger King is testing the vegetarian addition to its menu in response to rising consumer demand for meat alternatives.

A new study finds that substantial reductions in spending on red meat resulted in lower greenhouse gas emissions.

The world's population is expected to balloon to nearly 10 billion by midcentury.

An evolutionary leftover makes it hard to convince people to shift to a vegetarian diet.

A growing body of research suggests our food choices are guided by hidden biases.

Harnessing the brain's desire to conform to societal norms could be key to cutting meat consumption, researchers say.

What chimpanzees on the hunt can tell us about human behavior.

It's simple: Eat less meat.

Few people grasp the connection between meat consumption and climate change.

A look at some of the numbers behind a ban that consumer groups have long lobbied for.

People often take too long to believe common habits can pose danger.

The answer is a very qualified yes.

Maybe! Here’s why we should care.

Unfortunately, the market wasn’t very local at all. Everyone interested in the Food Movement and locally sourced meat should remember that small farmers plugged into local economics aren’t somehow ipso facto honest farmers.

Raising cattle won't wreck the environment—if we do it right.

Buying a pig born to a humanely raised mama is harder than you’d think.

A philosopher argues that if there are viable ways to reduce intentional harm to animals by eating them—and there are—then all vegetarians who subscribe to the “do-the-least-harm” principle should be obligated to make roadkill a part of their diet.

Was a critically flawed meta-analysis claiming no link between saturated fat and heart disease so quickly lauded by foodies and food writers everywhere because they’re desperate to promote an “eating like grandma” agenda?

It decreases the formation of carcinogenic material.

Local meat is a booming business, but the mobile slaughterhouse units used to process it are polluting our backyards with plasma-flecked wastewater, blood, and offal—dangerous byproducts that they're ill-equipped to handle properly.

For something that's often never been consumed by its detractors, why does the canned meat inspire so much disgust?

Carol J. Adams argues that dressing up food distracts us from ethical issues.