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Why cows get a bad rap in lab-grown meat debate

Proponents of cultured meat - or whatever we wind up calling it --aren't painting an accurate picture of the impact the new food could have on the environment. For that matter, they aren't painting an accurate picture of the impact of real beef, either. A scientist says when it comes to weighing the effect of ruminants, there's a lot to chew over. A battle royal is brewing over what to call animal cells grown in cell culture for food. Should it be in-vitro meat, cellular meat, cultured meat or fermented meat?

EU approves limits on antibiotics use in farm animals

The European Parliament approved limits on the use of antibiotics in farm animals produced for food. The limits are aimed at keeping drug-resistant bacteria out of food. The legislation was adopted with 583 votes to 16 and 20 abstentions.The new regulations, which go into force in 2022, limit the use of antimicrobials as a preventive measure — in the absence of clinical signs of infection — to single animals. A veterinarian must approve and justify the use of antibiotics in cases where there is a high risk of infection.

Burger restaurant study misleads consumers about antibiotic use in beef production

In a report titled "Chain Reaction IV: Burger Edition," only two hamburger restaurants, California-based Shake Shack and Florida-based BurgerFi, earned A grades based on their public policy of sourcing meat raised without antibiotics.The report was co-authored by Friends of the Earth, the Natural Resources Defense Council, Consumer Reports, Center for Food Safety, FACT: Food Animal Concerns Trust, and the U.S.

Regulatory regime for cell-cultured food is on agenda for 2019

After two -days of public meetings this week in Washington D.C., the government can claim it is getting ahead of the day when meat grown from cells grown in the lab becomes available in the marketplace alongside meat grown on the hoof.The Food and Drug Administration (FDA) and USDA’s Food Safety and Inspection Service (FSIS), the federal government’s top two food safety regulatory agencies, co-sponsored this week’s meetings.

The truth about organic food and cancer

There’s a lot we don’t know about organic food. But one thing we do know? That being a person who both can afford to buy organic and chooses to do so generally means you’re a healthier person. Of course, that doesn’t necessarily mean organic food makes you a healthier person. That’s the central issue at the heart of a recent study published in JAMA that’s making headlines for purportedly showing that eating organic reduces your risk of cancer.

The more money you make, the more fast food you eat

The stereotype is that poor people eat more fast food than rich people, who virtuously eat only organic salads and cows with names. One problem with this assumption: It isn’t true. According to a new report about American fast food consumption from the Centers for Disease Control, people actually eat more fast food as their income levels go up.The brief is based on data from the National Health and Nutrition Examination Survey (NHANES), which uses a combination of interviews and physical examinations to assess the state of American health.

Herbicide found in Cheerios reignites debate on food safety

A national environmental research and advocacy group issued a second report documenting traces of herbicides like Roundup in popular oat cereals such as Cheerios, saying that its presence in food creates an unnecessary cancer risk to children. It is the latest development in a raging controversy over glyphosate, the most widely used pesticide in the world, which most government regulators and food industry leaders say poses no health risk in the amounts that people get in their food.

Why General Mills Is Turning to 'Throwback' Farming to Fight Climate Change

To fight climate change, General Mills is looking to its past. The 152-year-old food company is turning to “a throwback of classic, old farming practices” combined with new methods to contribute to a more sustainable future for the food industry, according to Carla Vernón, president of its natural and organic operating unit. That means expanding its organic acreage and implementing regenerative farming practices with perennial grains, cover crops, and pollinator habitats.

Why cows are getting a bad rap in lab-grown meat debate

A battle royal is brewing over what to call animal cells grown in cell culture for food. Should it be in-vitro meat, cellular meat, cultured meat or fermented meat? What about animal-free meat, slaughter-free meat, artificial meat, synthetic meat, zombie meat, lab-grown meat, non-meat or artificial muscle proteins? Then there is the polarizing “fake” versus “clean” meat framing that boils this complex topic down to a simple good versus bad dichotomy.


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