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How Cities Can Meat the Climate Challenge
Cities and counties can address the food sector’s significant impact on climate change by buying less meat and dairy and offering more plant-forward items on menus in large food venues operating on mu…
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Trump’s USDA to Withdraw Organic Animal Welfare Rule
The U.S. Department of Agriculture today announced plans to withdraw a regulation that would have set animal welfare standards in organic agriculture.
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Friends of the Earth Supports Alternative Farm Bill
Instead of handing out endless taxpayer dollars to agribusiness polluters, the Food and Farm Act will provide farmers the support they need to produce abundant, healthy food while protecting our soil…
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Bayer-Monsanto Merger: Big Data, Big Agriculture, Big Problems
If Bayer and Monsanto are allowed to complete their proposed $66 billion merger, the economics of food, farming and the environment will be radically altered. Competition in agriculture will never be…
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Less and Better Meat is Key for a Healthier Planet
We can go a long way in that direction by shifting public policy and institutional purchasing to help people shift to protein sources—from both plants and animals—that are better for our bodies an…
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Friends of the Earth stresses holistic benefits of grass-fed beef in response to new Oxford study
Eating less meat is key to combatting climate change, but let’s focus on reducing consumption of inhumane, polluting factory-farmed meat that dominates the US beef market.
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Chain Reaction III Executive Summary
The declining ability of antibiotics to cure diseases they once easily vanquished is a growing public health crisis.
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More Than Half of Top 25 Restaurant Chains Commit to Responsible Antibiotics Use in Chicken, But Progress on Beef and Pork Still Lags
According to the CDC, drug-resistant infections sicken at least two million people every year and at least 23,000 die as a result.
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Chain Reaction III Report
The 2017 Chain Reaction III Report and Scorecard ranks America’s 25 largest fast food and fast casual restaurant chains on their antibiotics policies.
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The Benefits of Better Burgers
You can make better burgers by replacing 30-50% of the meat with mushrooms or veggies. By using less meat, you can cut a burger’s carbon footprint and afford healthier, better quality, third-party cer…