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 …
The rise in popularity of soy may be good for our collective carbon footprint, buy not all soy products are the same. Here's what you should know.
As part of our ongoing protein series, we take a broad look at the environmental impact of some of the most high-protein foods.
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.
Most science says lamb has a bigger carbon footprint than other foods. But could it be a better choice for sustainable omnivores than we think?
Squirrel is like the drive-through cheeseburger of the forest -- albeit a cheeseburger that needs to be gutted first.