When we hear about the horrors of industrial livestock farming – the pollution, the waste, the miserable lives of billions of animals – it is hard not to feel a twinge of guilt and conclude that we should eat less meat.
The use of antibiotics in meat production is a major contributor to one of the biggest threats facing human health in the 21st century: antibiotic resistance. Finding a solution to this requires us to start taking responsibility ...
A Japanese whaling fleet returned to port Friday after an annual Antarctic hunt that killed more than 300 of the mammals as Tokyo pursues the programme in defiance of global criticism.
Chitosan, a natural carbohydrate derived from crustacean shells, is showing promise as a weapon against a bacterium that annually sickens more than a million people in the United States.
A new method developed at the National Food Institute, Technical University of Denmark, halves the time it takes slaughterhouses to test for disease-causing salmonella in pork meat. The test can save the slaughterhouses money ...
Animal rights activists expressed anger on Wednesday after reports emerged that a large majority of whales harpooned each year in Norway are pregnant.
Managing grazing on grasslands in a more efficient way could significantly increase global milk and meat production or free up land for other uses.
Thirty years into a moratorium on commercial whaling, hundreds of the marine mammals, some endangered, are killed every year—some in open defiance of the ban, others in the name of scientific research.
Japan pleaded with the world's whaling watchdog Wednesday to allow small hunts by coastal communities, arguing that for three decades these groups had been unjustly barred from a traditional source of food.
Our beliefs about how farm animals are raised can shape our meat-eating experience, according to a new study led by Lisa Feldman Barrett, University Distinguished Professor of Psychology at Northeastern University.