Many of the most energy- and resource-intensive foods we eat fall into the general category of “protein.” And yet, we all need it to survive. We’ll use this ongoing series to examine both animal-based and vegetarian protein from both a nutritional and sustainability perspective.
Stories in this series:
Today on Grist we’re launching a series of articles about protein. What made me want to focus on protein? Well, let's just say it started with my dog, Lucy.
Most of us tend to concern ourselves with whether we're getting enough protein. What about getting too much in a way that might waste the earth's natural resources? We start out our protein series with a look at how much of this nutrient is necessary.
Cooking with small amounts of meat is a great way to explore flavors and eat more sustainably. As part of our Protein Angst series, here are five recipes that utilize meat as more of a condiment than the main event.
Sustainable meat is all the rage these days, but vegetarians shouldn't be cowed (ahem) by carnivorous hipsters: A veg diet is still a big winner for the environment.
By working hard to ensure that nutrition guidelines equate "protein" with meat, the meat industry often edges plant-based protein sources out of the picture.
A challenge to chefs: Make me a delicious vegetarian entree — or stop claiming to care about sustainability
Chefs these days like to talk big about sustainable food, but they forget one of the key tenets of eco-friendly eating: cut back on the meat.
Tired of hearing that "complete protein" has to come from animals? A nutritionist takes on that argument and says plant-based phytonutrients might be more important anyway.
In this excerpt from his latest book, "Folks, This Ain't Normal," Polyface farmer Joel Salatin discusses the mismatch between today’s fast food industry and the local food system.
Scientists say feeding livestock algae-based protein could save resources and make the meat industry less of a climate disaster, all while absorbing carbon. Could it be too good to be true?
In the latest installment of our Protein Angst series, food waste expert Jonathan Bloom points to this fact: Roughly 20 percent of all meat produced in the U.S. doesn't get eaten.