Beef

Rampant fires have engulfed the Pantanal in Brazil, devastating endangered species and indigenous communities.

Industrial expansion has resulted in the loss of some 420 million hectares of forest overall since 1990, and the decrease of old-growth primary forest worldwide by over 80 million hectares.

A fundamental sea-change is required in the global approach to tackling deforestation, and it requires a new focus on engendering institutions of cooperation rather than competition.

Brazilian meat producer JBS has displaced and disempowered US small farmers and encouraged cruel and environmentally harmful methods.

Cattle farming is the main driver of illegal land seizures that violate human rights in Reserves and Indigenous territories

University of East Anglia is the latest institution to vote to ditch the sale of beef on campus, with other Students' Unions looking to follow.

UK purchased £1bn of beef from firms tied to Amazon deforestation.

Amazon rainforest fires lead campaigners to urge universities to act and ban beef immediately.

Red meat is not inherently unsustainable, despite recent headlines - it’s how it is farmed that matters.

Goldsmiths, University of London said it is to remove all beef products from sale from next month.

The nature of Britain's trade deals with the United States after Brexit raises serious concerns about the quality of food on supermarket shelves - and the influence of vested interests in the meat industry, reports LAWRENCE CARTER of EnergyDesk, Greenpeace.

Tart gooseberries, tender broad beans and the best beef of the year make August a key month for foodies, says Henry Gass

Brazil’s cattle sector has become the largest driver for deforestation globally, overtaking palm oil plantations in Asia. With the UK sourcing 40 per cent of its processed beef from Brazil, campaigners are now calling for a consumer boycott. Chris Pala investigates

In an interview with the Ecologist, WWF Brazil CEO Denise Hamu says increasing productivity can help combat deforestation in the Amazon

Do you know your clod from your foreshin? Learn more about rare, cheap cuts of beef (and why local and well-hung meat is best) in this interactive guide from chef Darina Allen