Today marks the launch of World Meat Free Week where 200 million people globally will be asked to skip just one meaty meal. The impacts on climate change and the environment will be significant. And some people may even try new, delicious vegan food, writes BRENDAN MONTAGUE
The impact of the meat industry on the environment is well documented. While global solutions to this problem are necessary, there is a very real, immediate and visceral change people can make right now - on World Environment Day - to turn the tide. Go vegan. GEORGE MONBIOT et al write an open letter to the movement to support the Vegan Society's Plate Up for the Planet challenge
Meat production is the elephant in the room when it comes to addressing the major threats to environmental sustainability. Going vegan seems like biting off more than you can chew for many campaigning charities. But DR JULIAN VIGO argues that now we must take the bull by the horns...
Appalling conditions have been found at a farm supplying meat to a Spanish sausage brand stocked at Morrisons and high street butchers. JAVIER MORENO, the executive director of Animal Equality Spain, argues that this is not an isolated incident. He hopes the latest undercover investigation could be a turning point for animal welfare
The development of meat-like foods is introducing GM and novel technology into our diets. This presents new risks to our health, but also to the complex development of behaviour to prevent environmental destruction, argues PAT THOMAS
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.
Where there are cattle, there is the threat of bovine Tuberculosis (TB). The farming methods may differ greatly, but from the dairy farms of Ethiopia to the beef herds of Canada the race is on to find the best way to tackle the disease
The idea of eating meat sourced from the roadside - whether deer, pheasant, fox or even otter - might sound revolting to you but for some, it's a gastronomic opportunity and a way of avoiding factory farmed meat