Newsletter www.nytimes.com Plant-based ‘meats’ catch on in the pandemic As the meat industry struggles to respond to the outbreak, makers of vegan substitutes are ramping up production to meet new interest from shoppers.
Top Story www.nytimes.com Jonathan Safran Foer: The coronavirus and a world without meat If you care about the working poor, about racial justice, and about climate change, you have to stop eating animals.
Causes www.nytimes.com The food chain's weakest link: Slaughterhouses A relatively small number of plants process much of the beef and pork in the United States, and some of them have closed because workers are getting sick.
A controversial facility that would process plastic waste to be burned in steel mills has been cancelled
