While oil and gas corporations are notorious for campaigns to hinder climate action, are other industries escaping under the radar? Laura Lee Cascada investigates the impact and obfuscations of the meat industry, and a worrying pattern of green organisations in their pay. Sponsored by the Better Food Foundation.
Coral reefs are dying, and fish are disappearing. The current of devastation begins in our everyday lives, including the food on our plates.
We’re celebrating our second Earth Day in the midst of a global pandemic, which, in just one year, has redefined the word “normal” for us all. Yet COVID-19’s disruption has also afforded us an opportunity to hit the reset button and establish a resilient, sustainable new normal. We’ve long counted on environmental groups to model what this sustainable future looks like—one where single-use plastics are rare and electric vehicles are business as usual. But what about our fragile food system, which has all but crumbled under the pandemic’s weight? Does the way the climate movement eats line up with its own sustainable values?
Originally published by Tenderly on Medium. Let’s get to the meat of Burger King’s new singalong: the absurd stunt of announcing a diet change for “some” of your cows isn’t a sudden departure from the company’s dismal environmental record. It’s a thinly veiled marketing campaign to help the burger giant to get back to what it Read More