Popular Press Articles

What if We Could Have Meat Without Murder? is an article by Andy Lamey, published in The New York Times (July 2, 2020). What is meat? The social, environmental and ethical costs of industrial agriculture — exacerbated by a pandemic being traced back to a live animal market, and a vulnerable meat processing industry — have become too obvious and damaging to ignore....


The Mistakes That Will Haunt Our Legacy is an article by Nicholas Kristof, published in The New York Times (July 11, 2020). As society is looking back at the roots of systemic racism in the US, the author wondered what will later generations see as our own ethical blind spots? He wrote: "I believe that one will be our cruelty to animals. Modern society relies on factory farming to produce protein that is inexpensive and abundant. But it causes suffering to animals on an incalculable scale."

Losing Earth: The Decade We Almost Stopped Climate Change is an article by Nathaniel Rich, published in The New York Times  Magazine (August 1, 2018). The Editor’s Note reads: "This narrative by Nathaniel Rich is a work of history, addressing the 10-year period from 1979 to 1989: the decisive decade when humankind first came to a broad understanding of the causes and dangers of climate change. Complementing the text is a series of aerial photographs and videos, all shot over the past year by George Steinmetz. With support from the Pulitzer Center, this two-part article is based on 18 months of reporting and well over a hundred interviews...

The A.I. Diet is an opinion by Eric Topol, published in The New York Times (March 2, 2018). The headline reads "Forget government-issued food pyramids. Let an algorithm tell you how to eat." The idea is that in the future with BIG DATA taking into account many factors (age, physiological status, health history, physical exercise, your own gut microbiome, your level of stress, your genome, your medication, your sleep pattern, and who knows what else!), A.I. will be providing you with the diet that will make you live healthier and longer lives.

The Germs That Love Diet Soda is an opinion by Moises Velasquez-Maoff, published in The New York Times (April 6, 2018). The authors argue that "Human beings aren't designed to eat processed food like these," and links the rise of super bugs like "Clostridium Difficile" (or C. Diff) to the alteration of our microbiome in undesirable ways.

Lab-grown Meat Might be the Food of the Future is CNBC Disruptor series by Rick Morgan (March, 23, 2018). Bill Gates and Richard Branson invested in Memphis Meats, a start-up that makes lab-grown meat alongside Tyson Foods and Cargill. Is this one of the future solutions to providing "beef" (a entirely vegetable-based lab-grown meat product) for an increasing world population?

The Case for a Carbon Tax on Beef is a report by Richard Connie, published in The New York Times (March, 17, 2018). This article short introductory sentence read: "It would reduce greenhouse gas emissions, water pollution, deforestation, species loss and human mortality. So what's the hold-up?"

Hotter, Drier, Hungrier: How Global Warming Punishes the World’s Poorest is a report by Somin Sengupta, published in The New York Times (March 22, 2018). A series of droughts with little recovery time in the intervals has pushed millions to the edge of survival in the Horn of Africa. Food is hard to grow in the region, so raising livestock is the main source of income.

Amazon Deforestation, Once Tamed, Comes Roaring Back is a report by Hiroko Tabuchi, Claire Rigby and Jeremy White, published in The New York Times (February 26, 2017). A decade after the “Save the Rainforest” movement captured the world’s imagination, Cargill and other food giants are pushing deeper into the wilderness.

The Global Solution to Extinction is an opinion by Harvard Emeritus Professor Edward O. Wilson, published in The New York Times (March 12, 2016). Using a rule-of-thumb for the relationship between a habitat area and its sustainable species, the biologist E.O. Wilson has proposed setting aside half of Earth’s habitats to preserve about 84 percent of all species.

Milking it: critics take aim at new environmental guidelines for dairy industry is an article by Sarah Shemkus, published in The Guardian (February 3, 2016). The US dairy industry is outlining ways ranchers and producers can reduce their environmental impact. But do the new guidelines go far enough?

2015 Was Hottest Year in Historical Record, Scientists Say is an article by JUSTIN GILLIS, published in The New York Times (January 20, 2016). The title is self-explanatory !

What Can You Do About Climate Change is an article by JOSH KATZ and JENNIFER DANIEL, published in The New York Times (December 2, 2015). The "upshot" article discusses seven simple guidelines for thinking about carbon emissions in your daily life.

Food Industry Enlisted Academics in G.M.O. Lobbying War, Emails Show is an article by Eric Lipton, published in The New York Times (September 5, 2015). The investigative article shows how Monsanto and other large agri-food companies are recruiting university professor to be advocate of biotechnology (e.g., GMO) to influence public opinion and policy makers. The same tactic is being used by organic food companies, but guess who has deeper pockets? 

Restored Forests Breathe Life Into Efforts Against Climate Change is an article by Justin Gillis, published in The New York Times (December 23, 2014). The article highlights the importance of forests in climate change. Deforestation is a big part of the problem and reforestation is part of the solution. Read on to learn more about what is happening in Costa Rica, Brazil, Indonesia and other countries around the globe.

Overview of Agricultural and Forestry GHG Offsets on the US Landscape is an article by B.C. Murray, published in Choice Magazine (3rd quarter, 2004). The article provides a brief overview of the types of agricultural and forestry activities that could be undertaken to sequester or reduce GHG emissions.





Keywords:Popular Press Articles Costa Rica, Brazil, Indonesia New York Times   Doc ID:45829
Owner:Michel W.Group:DS 471 Food Production Systems and Sustainability
Created:2014-12-25 12:40 CDTUpdated:2020-08-04 09:10 CDT
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