Solutions www.nytimes.com Frank Bruni: Is the burger nearing extinction? Meat has more competition — and less justification — than ever before.
Solutions www.nytimes.com How to cook with plant-based meats You may have tried restaurant versions, but making them at home is another matter. J. Kenji López-Alt has tested them and offers practical advice.
Solutions www.nytimes.com Nestlé says it can be virtuous and profitable. Is that even possible? The world’s largest food company is trying to show it can be environmentally sustainable and still make money. Activists are skeptical.
Solutions www.nytimes.com Growing meat in a lab that doesn't look like mush In their quest to make a lab-grown steak, researchers devised a form of scaffolding made with gelatin.
Solutions www.washingtonpost.com Tamar Haspel: One thing might keep the Impossible Burger from saving the planet -- steak What happens if demand for hamburger goes down, but demand for whole-muscle cuts of beef doesn't?
Politics www.nytimes.com No one is taking your hamburgers. But would it even be a good idea? No, the Green New Deal doesn’t ban beef. And while cutting back on burgers can help your own health and the planet’s, getting rid of cows entirely is another question.
