In her new book, Julia Skinner discusses the history and power of fermentation, microbes’ role in biodiversity, and how fermented foods can make us more resilient in the face of climate crisis.
A new report questions the dramatic environmental claims that alternative proteins can save the planet, disrupt the status quo, or challenge the power of the corporate food industry.
Perfect Day and other companies making milk with cellular agriculture promise animal-free, lower-carbon products through technology. They may also benefit from a lack of consumer understanding about the science.
