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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Bioethicists can play an important role in the climate change debate by helping the public to better understand the values at stake and the tradeoffs that must be made in individual and social choices. Interview with Mildred Solomon, president of the Hastings Center, conducted by Melinda Tuhus

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Companies are racing to develop real chicken, fish, and beef that don’t require killing animals. Here’s what’s standing in their way

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Climate change doesn’t just shift weather patterns. It can force the migration of plants, people, animals, bugs — and disease

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“We call it the Great Food Transformation,” said Jessica Fanzo, director of the Global Food Ethics and Policy Program at the Johns Hopkins Berman Institute of Bioethics in Maryland. “While that may sound dramatic, we need big transformation and massive cooperation to meet this global challenge.”

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Researchers are looking for alternatives to traditional meat because farming animals is helping to drive up global temperatures. However, meat grown in the lab may make matters worse in some circumstances. Researchers say it depends on how the energy to make the lab meat is produced

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The research, to be published in the March issue of the journal Quaternary Science Reviews, represents an ambitious attempt to show that, through a series of events, human activity was affecting the climate long before the industrial revolution and global warming

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As talks of climate change and overpopulation loom, it’s a question popping up more and more frequently. So, Fatherly asked four experts in various fields, including our Travis Rieder, to weigh in.

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