The USDA Foods program, while providing well-intentioned financial support for school districts, contributes to menus that rely heavily on carbon-intensive, ultra-processed foods like hamburgers, deli meat sandwiches, and chicken nuggets sourced from the largest industrial meat and dairy corporations.
This report, provides a scientific overview of the concerns with genetically engineered food animal experiments that are underway, and reveals the risks to human health, the environment and animal welfare.
How top restaurants rate on reducing antibiotic use in their meat supply chains.
Within this broader vision of climate-friendly foodservice, this report focuses primarily on strategies for increasing offerings of healthy, cost-effective plant forward foods.
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 the same.
The declining ability of antibiotics to cure diseases they once easily vanquished is a growing public health crisis.
The 2017 Chain Reaction III Report and Scorecard ranks America's 25 largest fast food and fast casual restaurant chains on their antibiotics policies.
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 certified beef.
As schools across the nation grapple with how to feed kids healthier, more sustainable food on tight budgets, an inspiring story from Oakland Unified School District provides a roadmap for change. Friends of the Earth’s new case study shows how the district was able to significantly reduce its carbon and water footprint by replacing a share of its meat, poultry and cheese purchases with plant-based proteins