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Comics

Conceptual illustration shows sunrise on an agricultural landscape with crops and grazing cattle. In the center of the image is a dinner plate with large servings of greens, corn, beans and a small serving of meat.
Food & Environment

How much meat can we eat — sustainably?

Scientists find that a small amount of animal products could have a place in our diets without wreaking environmental havoc. But it’s far less than what we consume today, and only if farmed in just the right way.

Photograph of the greater Indian fruit bat, Pteropus giganteus, flying at dusk in Yala National Park, Sri Lanka.
Living World

Betting on bats for genetic treasures

Bat genomes are full of clever tricks that are treats for biology and medical science — it’s why scientists want to sequence them all

A cook grills a large, thick-cut beef steak on a charcoal fire.
Food & Environment

Sizzling science: How to grill a flavorful steak

Want to learn how cooking transforms beef’s flavor? Meat scientists have the answers.

A vintage pink car passes by a graffiti of Cuban Artist Yulier Rodriguez in Havana, Cuba, August 4, 2017.
Society

Looking for economic prosperity without growth

The only way for humanity to solve its environmental problems may be to abandon our quest for continual economic expansion. It’s time to study what a future of degrowth might look like, some researchers say.

Illustration shows three large vats of cells and industrial tubing that output beef, chicken and dairy products.
Food & Environment

Getting lab-grown meat — and milk — to the table

Beef, chicken and dairy made from cultured cells could offer a smaller footprint than conventional farms. Companies are working on scaling up and bringing prices down.

Empty shelves in a UK grocery store during the early weeks of the Covid-19 lockdown in 2020.
Food & Environment

Growing a more resilient global food system

Covid-19 has been a stress test for the world’s food supply chains — and a preview of looming threats. That’s making efforts to improve the journey from farm to fork more urgent than ever.  

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