For the environmentally minded carnivore, meat poses a culinary conundrum. Producing it requires a great deal of land and water resources, and ruminants such as cows and sheep are responsible for half of all greenhouse gas emissions associated with agriculture, according to the World Resources Institute

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Ali Berlow interviews our Ruth Faden about Food Ethics. What is a food ethicist? People who work on the ethics of food are studying the rights, duties, and harms associated with the ways in which we produce, process, and consume our food

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Derek Byerlee and our Jessica Fanzo post about a history of shifting global priorities in the fight against hunger

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CRISPR Conundrum

July 23, 2019

Strict European court ruling leaves food-testing labs without a plan. Scientists struggle to detect the unauthorized sale of gene-edited crops whose altered DNA can mimic natural mutations

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US must do more to address issues of food insecurity, Bloomberg Distinguished Associate Professor, our Jessica Fanzo says

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Our Jessica Fanzo on how cycles of poverty make families vulnerable to food insecurity

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Dr Jessica Fanzo stood in front of a large screen filled with a colourful plate of food. Most of it was filled with an assortment of fruits, vegetables, plant-based proteins, legumes and nuts. A sliver of the plate was reserved for animal-sourced protein and dairy products, some added sugars and starchy vegetables

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On the opening day of the Future of Food Symposium, FAO and the Johns Hopkins University have formalized their agreement to work together to support evidence-based policy for improving nutrition, health, and well-being, particularly for the world’s most vulnerable and under-served populations. With our Jess Fanzo.

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